Preparation:
To prepare crust, in small bowl, whisk together all purpose flour and whole wheat flours, the sugar, salt and cinnamon. Add oil; work in with fingers until mixture resembles coarse crumbs. Stir in ice water, 1 tablespoon at a time, until mixture forms soft dough. Gather dough into a ball; wrap in plastic wrap. Refrigerate until chilled, 1 hour.
Preheat oven to 400 oF. Roll dough between 2 sheets of wax paper into a 9 inch square. Fit dough into an 8 inch square tart pan with removable bottom, pressing to form a stand-up rim; prick all over with fork. Bake until light gold, about 18 minutes. Cool on wire rack.
To prepare figs, in medium saucepan, combine figs, 1 cup water, the zest, juice and sugar; bring to a boil. Reduce heat to low and simmer until figs are soft, 20 minutes. Remove from heat; cool.
To prepare filling, lightly beat yolk in medium bowl; set aside. In small saucepan, combine 1/2 cup water, the sugar, juice, flour and cornstarch. Bring mixture to a boil and cook until slightly thickened, 3 minutes. Stir 3-4 tablespoons of the mixture into yolk. Add yolk mixture to saucepan, stirring over low heat, until thickened to a custard-like consistency, about 2 minutes.
Spoon filling into cooled crust. Spoon fig mixture evenly over filling. Cool completely on wire rack before cutting into 12 pieces. |
