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sunny black fig tart with a meyer lemon glaze and armagnac drizzle

 First ripe black figs are sliced and artfully arranged in an unbaked buttery tart shell.  They are brushed with a Meyer lemon glaze, sprinkled with Armagnac and baked in a hot oven for about 45 minutes.  I like to serve slices of fig tart with spoonfuls of crème fraîche, creating a simply luscious dessert for the fig lovers in my life.  I say, the more figs the merrier however the amount of figs and their arrangement is up to you.  Because I find it easier to roll out- my favorite tart dough is made using an egg whisked together with a teaspoon of ice water.  The tart shell doesn't need to be pre-baked and works very well with this quite saucy fig filling.  I also brush a small amount of the lemon glaze on the tart shell bottom before I arrange my fig slices, just to seal it up a bit.  Try to stick with a tablespoon of Armagnac sprinkled over the figs before baking as not to add too much additional liquid.  The abundant hot bubbling fig slices, lemon glaze and armagnac filling wil
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