Brown Butter Fig Tartlets

Ingredients

• 0.5 cup bourbon 
• 0.3 cup confectioners' sugar 
• 6 servings creme fraeche for serving
• 0.8 cup let set min. spread 
• 1.3 cups figs dried black halved
• 1.5 cups flour for dusting all-purpose plus more
• 0.5 cup granulated sugar 
• 3 tablespoons granulated sugar 
• 0.5 teaspoon salt 
• 12 tablespoons butter unsalted
• 1  vanilla pod split

Equipment

• frying pan
• sauce pan
• oven
• wooden spoon

Directions

1. Make the tartlets: Preheat the oven to 35
2. Melt the butter in a saucepan over low heat
3. and cook until it browns and smells nutty, then let cool. Stir in the flour, both sugars and the
4. salt with a wooden spoon.
5. Sprinkle with 1 tablespoon water, if necessary, to help the dough clump together. Turn out onto a floured surface and knead three or four times, or just until the dough comes together.
6. Scoop 1/4 cup dough into each of 6 nonstick muffin-pan cups. Press the dough down in the middle and slightly up along the sides to make a cup shape. Chill until firm, about 30 minutes.
7. Place 1 heaping tablespoon fig jam in the center of each tartlet and bake until golden, 35 to 40 minutes. Cool slightly, then remove from the pan.
8. Heat the bourbon, sugar, 1/2 cup water and the vanilla pod and seeds in a medium saucepan over medium heat.
9. Add the figs and poach until they are plump and the liquid is syrupy, about 15 minutes.
10. Serve the tartlets with the figs, their sauce and a dollop of creme fraeche.
11. Photograph by Con Poulos