I love topping this with fresh, quartered figs, arranged in concentric circles.
YOU WILL NEED:
One pre-baked pate sucrée shell.
FILLING:
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 (below)
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.