Instructions
- Prepare the Crust: In a large bowl, combine the All-purpose flour, cold unsalted butter, granulated sugar, and salt. Cut the butter into the flour using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling: In a medium saucepan, combine the dried figs, walnuts, brown sugar, orange juice, vanilla extract, and cinnamon. Cook over medium heat, stirring occasionally, until the figs are softened and the mixture has thickened, about 10-15 minutes. Let cool slightly.
- Assemble and Bake: Preheat oven to 375°F (190°C). Roll out the chilled crust dough on a lightly floured surface to a 12-inch circle. Transfer the crust to a 9-inch tart pan with a removable bottom.
- Pour the fig and walnut filling into the crust. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let cool completely before serving.
