Chèvre Tart

I love topping this with fresh, quartered figs, arranged in concentric circles. 


One pre-baked pate sucrée shell.  


Combine in a Cuisinart (don't over process or it will be runny):

  • 8 ounces chèvre 
  • 1/2 cup sugar
  • zest of one lemon
  • 3 T flour
  • 2 ounces Cognac
  • 1/4 cup cream
  • 3 egg yolks

Pour into a cooled tart shell (blind baked until lightly golden) and bake for 20-25 minutes or until set. Allow to cool. 

Top with quartered figs and brush with cognac-spiked sugar syrup (at right).

Cognac Syrup

Bring to a boil and simmer gently, 2-3 minutes:

  • 1/4 cup sugar
  • 1/4 cup water

Add and simmer until reduced a bit:

2-3 T Cognac or Armangac

Cool just slightly (it goes on nicely when slightly warm) and brush over surface of figs to make them shine.