Anise And Triple Nut Tart - cooking recipe

Ingredients

None None FOR THE PASTRY
3 1/2 cups flour
2 tbsp granulated sugar
10 tbsp (1 1/4 sticks) cold butter, chopped
1 None egg, lightly beaten
None None FOR THE FILLING
3/4 cup heavy cream
1/3 cup granulated sugar
1/4 cup firmly packed brown sugar
1/4 cup honey
1/2 tsp finely chopped star anise
1/3 cup coarsely chopped walnuts
1/3 cup slivered almonds
1/3 cup pine nuts
1/3 cup chopped dried figs

Preparation

For the pastry, sift the flour and sugar into a large bowl; rub in the butter. Add the egg and enough ice-cold water (about 1/4 cup) to make the ingredients cling together. Press the dough into a ball. Knead on a floured surface until smooth. Divide the dough in half. Wrap in plastic wrap and refrigerate for 30 mins.
Roll one half of the pastry between sheets of parchment paper until large enough to fit a 9-inch tart pan with removable bottom. Press pastry into bottom and side of pan; trim edge. Prick bottom with fork. Cover; refrigerate for 30 mins.
Preheat the oven to 400\u00b0F. Place tart pan on baking pan. Line pastry with parchment paper and fill with baking beans. Bake for 10 mins; remove paper and beans. Bake for 10 mins; cool.
Roll the remaining pastry (including the scraps) between sheets of parchment paper into an 11-inch square. Cut into 1/4-inch wide strips. Interweave the strips on a sheet of parchment paper to form a lattice large enough to cover the tart. Cover and refrigerate.
For the filling, place the cream, granulated sugar, brown sugar, honey and star anise in a heavy-bottomed saucepan on low heat. Stir, without boiling, until the sugar dissolves. Boil for about 7 mins, without stirring, or until the mixture turns golden brown. Cool for 10 mins. Gently stir in the nuts and figs.
Reduce the oven temperature to 350\u00b0F.
Spread the filling into the tart crust. Gently invert the lattice off the paper onto the tart; trim the edge.
Bake for about 25 mins or until browned. Serve the tart with whipped cream, if desired.