best fig tart

By ctozzi

Ingredients

• Frangipane:
• 1 9″ pastry dough
• 10 about 10 large figs or about 15 small ones
• 1/4 recipe of frangipane (recipe follows)
• 75 g whole almonds (about 1/2 cup)
• 75 g sugar, you can use half granulated sugar and half confectioner’s sugar, or just all granulated sugar (about 1/8 cup granulated plus 1/4 cup confectioner’s, or just 1/3 cup granulated)
• 75 g butter at room temperature
• 1 large egg

Preparation

Step 1

Preheat the oven to 400F (200C).

Roll out your pastry dough to about 10-inch diameter –more or less won’t harm anything.

Spread about 1/4 of the quantity of frangipane on the dough, leaving about 1 inch parameter around the outer edge of the dough.

Quarter the figs (only halve if small) and arrange them (pointy end up will be prettier) in concentric circles to cover the frangipane.

Fold the edges in, pinching a little to make sure they stick. If you want, you can brush the dough with egg wash and give it a good shower of sugar.

Bake for about 45-50 minutes, or until the pastry edges are golden brown.

Frangipane:
Preheat the oven to 350F (180C).

Spread the almonds evenly on a baking sheet and place them in the oven. Roast them for about 10 minutes, or until slightly toasted and fragrant.

Transfer to a plate and let cool to room temperature.

Put the cooled almonds and the sugar into a food processor and process until fine.

Add the butter and the egg and pulse until well-combined. If you don’t want to use it right away, divide the frangipane into four equal parts, wrap each tightly in plastic. They will keep in the fridge for a couple of days, and up to a month in the freezer.