Fig and Almond Tart

Ingredients

For the crust:

• Softened butter for greasing pan
• 8 tablespoons unsalted butter, melted and cooled
• ½ cup sugar
• ⅛ teaspoon almond extract
• ⅛ teaspoon vanilla extract
• Pinch of salt
• 1 ¼ cups, plus 1 tablespoon, unbleached, all-purpose flour
• 2 tablespoons ground unblanched almonds

For the filling:

• ½ cup heavy cream
• 1 large egg, lightly beaten
• ½ teaspoon almond extract
• ½ teaspoon vanilla extract
• 2 tablespoons raw full-flavored honey, like lavender
• 1 tablespoon superfine flour, like Wondra
• 1 ½ pounds fresh figs, halved lengthwise (don’t peel)
• Confectioners’ sugar

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    382 calories; 18 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 3 grams dietary fiber; 32 grams sugars; 4 grams protein; 74 milligrams cholesterol; 54 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Preheat oven to 375 degrees. Butter sides and bottom of a 9-inch tart pan with a removable bottom or a springform pan and set aside.
2. For the crust: In a large bowl combine melted butter and sugar and blend with a wooden spoon. Add extracts, salt and flour and stir to form a soft, cookielike dough. Do not let it form into a ball. Transfer the dough to the center of the tart pan. Using your fingers, press the dough evenly onto the bottom and sides. (It will be quite thin.) If using a springform pan, press the dough 1 1/2 inches up the sides. Bake until the dough is slightly puffy and set, about 12 to 15 minutes. Remove from the oven and sprinkle almonds on the crust.
3. For the filling: In a medium bowl, combine the cream, egg, extracts and honey and whisk to blend. Whisk in the flour. Starting just inside the edge of the tart shell, neatly overlap the figs, cut side up, at a slight angle. Make two or three concentric circles, working toward the center, and fill the center with the remaining figs.
4. Rewhisk the cream mixture and pour evenly over the fruit. Place the tart in the center of the oven with a baking sheet on the rack below to catch any drips. Bake until the filling is firm and the pastry a deep golden brown, about 50 or 60 minutes. Remove and sprinkle with confectioners’ sugar just before serving.

• Unpeeled apricots or plums may be substituted for the figs.

1 hour 35 minutes