Fresh figs have a very short season in early fall. This tart celebrates the simple sweet perfection of autumn's favorite fruit baked in a classic tart with an almond custard.
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tart shell (recipe below)
almond cream (recipe below)
2 to 3 pints fresh figs, cut in halves and quarters
8 oz unsalted butter, softened
1 cup sugar
¼ teaspoon salt
3 cups all purpose flour
¾ cup sugar
¼ teaspoon salt
4 oz unsalted butter, softened
1 cup almond flour
2 tablespoons rum
2 tablespoons cornstarch
¼ cup unblanched sliced almonds
- Cream together the butter, sugar, and salt until the color lightens.
- Add eggs 1 at a time, letting each mix in completely before adding another.
- Add flour and mix until homogenous.
- Remove dough from the mixing bowl.
- Divide in half.
- Wrap each in plastic and form a disc (you will have enough dough to make 2 tarts, the second disc can be frozen for up to 3 months).
- Refrigerate for at least 1 hour.
- Preheat oven to 325°F.
- Sprinkle your work surface with a little flour to prevent sticking.
- Roll dough out into a large circle until about ¼” thick.
- Transfer into a removable bottom 9” tart tin.
- Press dough into tin and remove excess dough.
- Prick the bottom of the crust all over with a fork to allow any steam to escape while baking.
- Chill for 30 minutes before baking for 20–30 minutes or until golden brown.
- For custard, cream together the sugar, salt, and butter until very light in color
- Add eggs 1 at a time, allowing each to fully incorporate before adding the next
- Add the almond flour, rum, cornstarch, and sliced almonds and mix until homogenous.
- Fill the tart shell about half full with the almond custard.
- Preheat the oven to 350°F.
- Use the back of a spoon or an offset spatula to spread it evenly to the edges.
- Arrange the figs in the tart either in straight lines or concentric circles. I like to use both halves and quarters to provide a little visual interest.
- Sprinkle lightly with sugar.
- Bake the tart for 35–45 minutes or until the custard is set and the figs lightly charred around the edges.
- Let cool for at least 1 hour before unmolding and serving.
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