Marsala and Fig Crostata

• 1 14 lbs dried calimyrna figs, stemmed, coarsely chopped
• 1 34 cups dry marsala wine
• 1 34 cups water
• 14 cup packed golden brown sugar
• 2 cinnamon sticks
• 18 teaspoon ground cloves
• 2 14 cups all-purpose flour
• 12 cup sugar
• 2 teaspoons fennel seeds
• 14 teaspoon salt
• 12 cup unsalted butter, plus
• 6 tablespoons unsalted butter, room temperature (1 and 3/4 sticks)
• 2 large eggs

1. For the filling:
2. Combine all ingredients in heavy large saucepan and bring to boil over high heat.
3. Reduce heat to medium-low.
4. Cover and simmer until figs are very tender, about 1 hour.
5. Uncover and simmer until liquid reduces slightly, about 8 minutes.
6. Transfer mixture to medium bowl.
7. Cool slightly.
8. Refrigerate until cool, stirring occasionally (mixture will be thick), about 45 minutes.
9. Discard cinnamon sticks.
10. Filling can be made 1 day ahead.
11. Cover and keep chilled.
12. For the crust:
13. Preheat oven to 375F
14. Mix flour, sugar, fennel seeds, and salt in processor.
15. Add butter and 1 egg.
16. Using on/off turns, process until dough forms.
17. Gather dough into ball; divide in half.
18. Flatten each half into disk.
19. Wrap 1 disk in plastic wrap; refrigerate until cold, at least 30 minutes and up to 1 day.
20. Press remaining dough disk onto bottom and up sides of 10-inch-diameter tart pan with removable bottom.
21. Pierce bottom all over with fork.
22. Chill until firm, about 10 minutes.
23. Can be prepared 1 day ahead.
24. Cover and keep chilled.
25. Roll out chilled dough disk on waxed paper to 12-inch round.
26. Transfer dough on waxed paper to rimless baking sheet.
27. Cut dough into twelve 3/4-inch-wide strips.
28. Chill strips while filling tart.
29. Spread filling evenly in crust.
30. Place 6 dough strips atop filling, spacing evenly.
31. Place remaining 6 strips diagonally atop first 6 strips, forming diamond lattice pattern.
32. Press ends of strips against edge of tart pan to trim.
33. Whisk remaining egg in small bowl to blend; brush over lattice.
34. Bake tart until juices bubble thickly around edges and crust is deep golden, about 55 minutes.
35. Cool on rack 1 hour.
36. Using small knife, gently loosen tart from pan sides.
37. Remove sides.
38. Serve slightly warm or at room temperature with ice cream.
39. Serves 8.
40. That's it!

calimyrna figs, marsala wine, water, golden brown sugar, cinnamon sticks, ground cloves, flour, sugar, fennel seeds, salt, unsalted butter, unsalted butter, eggs

Taken from www.food.com/recipe/marsala-and-fig-crostata-268571 (may not work)