I love topping this with fresh, quartered figs, arranged in concentric circles.
YOU WILL NEED:
One pre-baked pate sucrée shell.
Combine in a Cuisinart (don't over process or it will be runny):
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).
Bring to a boil and simmer gently, 2-3 minutes:
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.