Getting the Crust ready:
Blend 2-1/4 cups all-purpose flour with 1/4 cup sugar and 1 tsp. salt in a separate medium bowl. In another blend one egg yolk with 3 T. half-and-half (or milk and heavy cream) and 1 tsp.of vanilla or black walnut extract. Finely chop 1/2 c. walnuts. Blend these with the dry ingredients.
Keep one cup of unsalted butter that is cut into small squares in the frig or freezer until you are ready to blend all of the above in a bowl.
You will need at least a cup of your homemade fig jam. Slice 10 moist dried figs. Chop 1/2 cup walnuts.
With a pastry cutter, blend the dry crust ingredients in a large bowl and cut in the cold butter. Make a well in the crust mixture and add the egg/cream. Mix well, continuing to use the pastry cutter. Break up large clumps with your fingers.
Press the dough firmly into a large fluted quiche pan with a removable bottom, lined or unlined with parchment. Place the pan in the freezer for 15 minutes.
Preheat the oven to 400 degrees. Remove from the pan with the chilled crust. Bake for 15 minutes. Turn the oven down to 350 degrees.
Cover the tart crust with a 1/2 inch layer of your homemade fig jam and sliced figs and 1/2 cup walnuts.
Bake for 50-60 minutes in the 350 degree oven. Cool before cutting.
