Warm Fig Tart With Cinnamon-Almond Cream And Port Reduction

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Martha Stewart


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8 whole cloves

1 cinnamon stick (about 3 inches long)

1/8 teaspoon cardamom seeds

2 black peppercorns

4 whole allspice berries, cracked

3/4 cup orange honey

All-purpose flour, for work surface

1 package (17.3-ounce) store-bought frozen puff pastry, thawed

1 1/2 tablespoons Banyuls vinegar

12 large ripe black Mission figs, trimmed and halved lengthwise

Cinnamon-Almond Cream

Candied Toasted Almonds

Fleur de sel, for garnish

Port Reduction

Whipped creme fraiche, for garnish

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