Middle Eastern Fig and Cream Cheese Tart
1.5 cups all purpose flour
1/2 tsp salt
1 tbsp sugar
1 stick Tillamook Extra Creamy Unsalted Butter, cut into cubes
1/4 cup ice cold water mixed with 1 tbsp vinegar
1 8oz container Tillamook Original Farm Style Cream Cheese
1/4 cup sugar
1 tsp vanilla extract
3/4 tsp anise seed, lightly crushed with a mortar
1/2 tsp cinnamon
Pinch of salt
1/2 cup figs, sliced
Freshly chopped pistachios
For the crust, preheat the oven to 375F.
In a large bowl, whisk the flour, sugar, and salt together.
Using a pastry cutter, cut the cubed butter into the flour mixture until the butter is pea-sized.
Add in the egg, and a tsp of water mixture.
Work to bring the crust together, adding in one tablespoon of water at at time.
The crust should come together easily and not be too dry.
Gather it into a round and refrigerate for at least an hour, or overnight.
When ready to make the tart, roll the dough on parchment paper to 1/8 inch thick circle that is 10 inches wide.
Gently transfer the dough to an 8-inch fluted tart pan, and press into the tart pan, trimming any overhang.
Dock the dough and fit a piece of parchment paper over it.
Pour pie weights into the tart shell and bake for 20 minutes.
Remove the pie weights and parchment paper and bake for another 10 minutes.