1 Puff Pastry for Tart (Pepperidge Farm in grocery frozen food isle)
1 c Cassis Liqueur
4 oz. Toasted Pine Nuts
3 Lemons preserve for garnish
1 cup Simple Syrup
6 3" metal tart molds
Figs need to marinate for 24 hours in the Cassis Liqueur.
Pre-heat oven 220 degrees
Preserve, thinly slice the lemon rind, (yellow only) in very thin julienne slices.
Simple Syrup, combine one cup granulated sugar with one cup of water and bring to slow rolling boil. Add julienne lemon and bring back to slow rolling boil. Remove from heat and let cool to room temperature. Then remove lemon rind and reserve for later use.
Shape puff pastry into 3" tart mold. Bake puff pastry at 220 degrees for 35 minutes. Cool to room temperature.
Whip goat cheese until fluffy, 2 times the volume.
First layer, drain marinated figs. Slice figs in quarters and distribute between cooked shells.
Add 1/6 goat cheese.
Garnish with pine nuts and lemon zest.
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