Fig tart with almonds

Figs can be astoundingly bad or astoundingly good. When you have good figs, this is a wonderful recipe that combines the fig flavor with almonds and mascarpone cheese.

Fig-1

The crust:

1-1/2 c all purpose flour
2 TB sugar
Zest of 1 lemon
1/4 tsp salt
1 and 1/4 sticks (10 TB) cold butter cit into pieces
About 3 TB ice water

Put the flour, sugar, zest, and salt in a food processor and zap to blend. Add the butter and blend until the mixture looks like coarse corn meal. With the machine running, add the water slowly until the dough comes together – don’t over process! Turn the dough out onto a floured work surface and form into a disk. Wrap with plastic wrap and refrigerate for at least an hour. Turn the cold dough out onto a piece of parchment paper on your work surface and roll into a 11-12 inch circle. Cover with plastic wrap until ready to continue.

The filling

4 oz almond paste
1/3 c mascapone cheese
1 tsp vanilla extract
2 TB honey

Clean out the food processor – it does not have to be spotless, but you do not want big globs of dough remaining. Add the above ingredients and zap to a smooth paste – you will probably have to scrape down the bowl a few times to ensure that no lumps of almond paste remain.

Assembly

1/3c apricot or peach jam
About a dozen small or 6 large ripe figs, sliced thickly.

Spread the almond/cheese mixture over the dough circle, leaving about 1-1/2 inches at the edges. Arrange the fig slices over the paste, again leaving the 1-1/2 inch border. Spread the jam over the figs. Turn the edges of the pastry up and over the filling as shown in the photo. Transfer the tart on its parchment paper to a baking sheet and put in a 400 degree oven. Bake for 20 minutes then turn the pan a half circle. Bake another 20 min, about, until the crust is nicely browned. Cool on a rack for at least 15 min before serving.

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