Almond Custard & Fig Tart

Serves 8

1. Cream together the butter, sugar, and salt until the color lightens.
2. Add eggs 1 at a time, letting each mix in completely before adding another.
3. Add flour and mix until homogenous.
4. Remove dough from the mixing bowl.
5. Divide in half.
6. 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).
7. Refrigerate for at least 1 hour.
8. Preheat oven to 325°F.
9. Sprinkle your work surface with a little flour to prevent sticking.
10. Roll dough out into a large circle until about ¼” thick.
11. Transfer into a removable bottom 9” tart tin.
12. Press dough into tin and remove excess dough.
13. Prick the bottom of the crust all over with a fork to allow any steam to escape while baking.
14. Chill for 30 minutes before baking for 20–30 minutes or until golden brown.
15. For custard, cream together the sugar, salt, and butter until very light in color
16. Add eggs 1 at a time, allowing each to fully incorporate before adding the next
17. Add the almond flour, rum, cornstarch, and sliced almonds and mix until homogenous.
18. Fill the tart shell about half full with the almond custard.
19. Preheat the oven to 350°F.
20. Use the back of a spoon or an offset spatula to spread it evenly to the edges.
21. 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.
22. Sprinkle lightly with sugar.
23. Bake the tart for 35–45 minutes or until the custard is set and the figs lightly charred around the edges.
24. Let cool for at least 1 hour before unmolding and serving.

TIP:

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