Fresh Fig Tart

FILLING
1 1/2 c Half and half
1 1/2 tb Honey
1 Vanilla bean, split
-lengthwise
7 tb Sugar
10 ts Cornstarch
1 lg Egg
1 lg Egg yolk
3 pt Fresh ripe figs

CRUST: Using electric mixer, beat butter and sugar in large bowl until
fluffy. Mix in egg yolk and vanilla. Add lfour and mix until well com-
bined. Shape dough into ball and flatten into disk. Wrap in plastic and
refrigerate 30 minutes. (Can be prepared 1 day ahead, soften slightly
before rolling out.)

FILLING: Combine half-and-half and honey in heavy medium saucepan; scrape
in seeds from vanilla bean; add bean. Bring to simmer over medium high
heat. Remove from heat; remove bean. Whish sugar, cornstarch, egg and egg
yolk in medium bowl. Gradually whisk in hot half and half mixture. Return
mixture to pan and whisk over medium heat until custard boils and thickens,
about 3 minutes. Transfer to bowl. Refrigerate until cooled to room
temperature, whicking occasionally. (Can be prepared 1 day ahead. Cover
with plastic wrap and refrigerate).

Position rack in center of oven and preheat to 350F. Lightly butter 9 inch
diameter tart pan with removable bottom. Roll out dough on lightly floured
surface to 13 inch round. Transfer to prepared pan. Trim edges. Pierce
bottom of crust lightly with fork. chill 20 minutes. Bake until light
golden, approx 25 minutes. Transfer crust to rack;cool completely. Cut
enough figs into small wedges to measure 1 generous cup. Fold fig pieces
into filling. Spread filling evenly in prepared crust. Cut re- maining
figs in half lengthwise. Arrange fig halves in concentric circles atop
filling, pointed ends toward center,covering filling completely.
Refrigerate at least 1 hour and up to 3 hours. Cut tart into wedges.