Savory-Sweet Goat Cheese Tart with Provence Fig Preserves   
            © Elissa Rubin-Mahon 2008

For the pastry:

This is enough for two crusts

   2 cups unbleached pastry flour
   1 tsp grated Meyer lemon zest
   1/4 teaspoon salt
   1/4 teaspoon cream of tartar
   1/4 teaspoon baking soda
   1/2 cup granulated sugar
   6 tablespoons chilled butter, cut into bits
   1 large egg
   3 tablespoons heavy cream


In large shallow bowl, combine the flour, salt, cream of tartar, baking soda, sugar and lemon zest. Blend thoroughly with hands or fork. Cut in the butter, using a fork or blender until the mixture resembles coarse meal.
Stir the egg and cream together. Make well in middle of dry ingredients and add liquids. Gradually work in dry ingredients, tossing with fork. This will thoroughly moisten the dough. It should be lumpy, sticky and slightly moist.
Divide the dough in half. and form into two disks. Wrap them in plastic wrap and allow to rest for 20 minutes. The dough may be held for up to one day, otherwise freeze until ready to use.
Preheat oven to 350̊ F.
Place one disk of dough on a floured board and roll it into a 12-inch circle
Place the dough into a 10-inch tart shell, and prick the bottom
Bake the shell for 20 minutes, until the it is just beginning to turn golden.

   For the tart:

   1 log Pug's Leap Bouche, or other aged goat cheese bouche ends removed (about 6-8 ounces)
   1 jar Artisan Provence Fig Preserve

Remove the tart shell from the oven and reduce the oven heat to 250̊ F.
Place the rounds of goat cheese evenly on the crust and return the shell to the oven for 15 minutes
Remove the tart from the oven and place the pieces of fig from the preserve evenly over the cheese, then pour the remaining preserve on to any remaining bare spots.
Serve warm or room temperature. Best when eaten within a couple of hours.