Kurdish Fig and Walnut Tart with Honey Glaze

To make the crust, combine 1 1/2 cups all-purpose flour and 1/2 cup cold unsalted butter in a large bowl. Cut the butter into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, mixing until a dough forms. Do not overmix. Form into a disc, wrap in plastic, and chill for 30 minutes.

While the dough chills, prepare the filling. In a medium bowl, combine 1 cup finely chopped dried figs, 1 cup finely chopped walnuts, 1/4 cup honey, and 1/4 teaspoon ground cinnamon. Mix well to combine.

On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough gently into the bottom and up the sides of the pan, trimming any excess.

Spread the fig and walnut filling evenly into the tart crust.

Bake the tart at 375°F/190°C for 30 minutes, or until the crust is golden brown and the filling is set.

While the tart bakes, prepare the honey glaze. In a small saucepan, gently heat the remaining 1/4 cup honey with 1 tablespoon lemon juice over low heat until just warm and slightly thinned. Do not boil.

Once the tart is out of the oven, immediately brush the warm honey glaze evenly over the top of the tart. Let the tart cool completely on a wire rack before slicing and serving.