Fig Tart with Pistachio Crust

When figs are in season, this is a different and delious dessert my mom makes. The tart is most delicious one day after it's baked.

Filling: 1 lb. dried Black Mission figs, stemmed
1 1/2 C water
3/4 C sugar
1 T cinnamon
1 t freshly grated nutmeg
1/2 t ground cloves
Juice and zest of 1 lemon
salt

Crust

2 C unsalted roasted pistachios
2 1/3 C all-purpose flour
1 C plus 2 T sugar
2 t baking powder
1/2 t finely grated lemon zest
2 sticks plus 2 T unsalted butter, softened
1 large egg
2 large egg yolks
1 t pure vanilla extract

Make the filling: In a medium saucepan, combine the figs with the water, sugar, cinnamon, nutmeg, cloves, lemon juice and zest with pince of salt and bring to a boil. Simmer the figs over moderately low heat until tender and the liquid is thick and syrupy, about 40 minutes. Transfer the mixture to a food processor and puree. Let cool.

Make the crust: In a food processor, pulse the pistachios until finely ground. Transfer the nuts to a large bowl and add the flour, sugar, baking powder and lemon zest. Add the butter and stir with a wooden spoon until combined; it may be necessary to knead the dough with your hands. Add the whole egg, egg yolks and vannilla and stir or knead until evenly combined.
Break off 1/3 of the dough and flatter it into a disk. Pat the remaining dough into another disk. Wrap both pieces in plastic and refrigerate until chilled - 30 minutes.

Preheat oven to 350. Use a tart pan with a removable bottom.
Line bottom of tart pan with veg. oil cooking spray. Press the larger disk of dough into the bottom and up the sides of the tart pan to form an even 1/4 - 1/3-inch thick crust. Trim off any excess. Spread the fig gilling over the crust. Roll out the smaller disk between 2 sheets of wax paper to a 12-in. round about 1/4 in. thick. Removed 1 sheet of the wax paper and invert the top crust over the fillin. Press the edges together to seal and trim off any excess. Chill the tart for 15 minutes.

Bake the tart in the center of oven for 50 minutess, or until golden, covering the top with foil if the edge becomes too brown. Let the tart cool for 30 minutes, then carefully remove the fluted ring. Let the tart cool completely before serving.