A tart ofblack figs and grapes is servedalongside creamy Gorgonzola dolce cheese and a glassofSauternes, a French whitedessert wine.
Press dough into a 4-by-14-inch rectangular tart pan with a removable bottom. Refrigerate 10 minutes. Trim dough flush with top edge of pan. Refrigerate until cold, about 30 minutes.
Preheat oven to 375 degrees. Line tart shell with parchment, and fill with pie weights or dried beans. Bake until edges are golden, a bout 15 minutes. Remove parchment and weights; continue baking until surface is golden, about 10 minutes. Let cool on a wire rack.
Spread frangipane in tart shell. Arrange figs and grapes on top, pressing gently. Sprinkle with the sugar. Bake until golden, 40 to 45 minutes. Let cool on rack. Serve with Gorgonzola dolce.