Instructions: Easier to make than apple pie, this tart has a filling of dried figs and apricots simmered in Marsala, a fortified wine, and grappa, brandy distilled from the remains of grapes pressed for wine. For best results, fill and garnish the tart just before serving.

1 cup all-purpose flour
Pinch of salt
5 tablespoons chilled, unsalted butter
3 tablespoons ice water
6 ounces dried figs, stems removed (1 scant cup)

2 ounces dried apricots (about 1/2 cup)

2 tablespoons Marsala
1 tablespoon grappa or brandy
1 tablespoon honey
2 tablespoons water
1/4 cup creme fraiche
2 fresh figs, for garnish

Stir together flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water and toss with a fork until mixture begins to come together. Quickly form into a smooth ball, wrap in wax paper, and chill 15 minutes.

In a saucepan, combine figs, apricots, Marsala, grappa, honey and 2 tablespoons water. Bring to a boil, reduce heat to maintain a simmer, and cook 15 minutes to soften fruit. Set aside to cool. Preheat oven to 375 degrees. Roll out dough on lightly floured surface to a round 1/8 inch thick. Transfer to 10 inch tart pan, pressing dough onto bottom and sides. Trim away any excess.

Prick dough all over with a fork. Place foil over dough and fill foil with dried beans or pie weights. Bake dough 10 minutes, then remove foil and beans; bake until golden and crisp, 12 to 15 minutes more.

Cool tart shell on a rack. Put cooled fruit mixture into food processor or blender; blend until smooth. Lightly whip creme fraiche. Spoon pureed fruit mixture into cooled tart shell. Spread thin layer of creme fraiche over pureed fruit. Slice fresh figs and arrange atop tart; serve at once.

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