Old Man Fitzwilliam's Fig & Walnut Torte

Instructions

1. Prepare the Pâte Sucrée: In a food processor, pulse the flour and powdered sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk, ice water, and orange blossom water and pulse until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the Filling: In a heavy-bottomed saucepan, combine the Black Mission figs, French walnuts, Muscovado sugar, Pedro Ximénez sherry, vanilla bean paste, and sea salt. Cook over medium-low heat, stirring occasionally, until the figs are softened and the mixture has thickened, about 20-25 minutes. Let cool completely.
3. Assemble and Bake: Preheat oven to 350°F (175°C). Roll out the chilled pâte sucrée dough on a lightly floured surface to a 12-inch circle. Transfer the crust to a 9-inch tart pan with a removable bottom. Blind bake the crust for 15 minutes with pie weights, then remove weights and bake for another 5-10 minutes, or until golden brown.
4. Pour the fig and walnut filling into the baked crust. Bake for 20-25 minutes, or until the filling is set. Let cool completely.
5. Prepare the Glaze: In a small saucepan, heat the apricot jam and water until melted and smooth. Brush the glaze over the cooled torte.
6. Chill for at least 30 minutes before serving.