Fig and Almond Tart

Instructions

1. Step 1

   Whisk 1 ½ cup (190 gr) of the flour with the powdered sugar and salt in a mixing bowl.

   Ingredients used: 190.0 gr All-Purpose Flour, 2.0 gr Fine Salt, 65.0 gr Powdered Sugar

   Cookware: mixing bowl, whisk

2. Step 2

   Work ½ cup (115 gr) of the cold butter into the flour mixture until it resembles coarse crumbs.

   Ingredients used: 115.0 gr Unsalted Butter

   Cookware: mixing bowl

3. Step 3

   Add 1 egg and mix just until the pastry holds together. Flatten it into a disk, cover, and refrigerate.

   Timer: 30 min (fixed)

   Ingredients used: 1.0 piece Egg

   Cookware: mixing bowl, rubber spatula

4. Step 4

   Preheat the oven to 180°C.

   Cookware: oven

5. Step 5

   Roll the chilled pastry into a circle about 3 mm thick. Fit it into the tart pan, trim the edge, prick the base lightly, and refrigerate.

   Timer: 15 min (fixed)

   Cookware: rolling pin, tart pan

6. Step 6

   Beat 6 ¾ tbsp (85 gr) of the softened butter with the granulated sugar until creamy.

   Ingredients used: 100.0 gr Granulated Sugar, 85.0 gr Unsalted Butter

   Cookware: mixing bowl, whisk

7. Step 7

   Beat in the remaining 2 eggs one at a time, then mix in the vanilla extract.

   Ingredients used: 2.0 piece Egg, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, whisk

8. Step 8

   Fold 100 gr of the finely ground almonds and the remaining 2 tbsp (15 gr) flour into the egg mixture to make the frangipane.

   Ingredients used: 15.0 gr All-Purpose Flour, 100.0 gr Almond

   Cookware: mixing bowl, rubber spatula

9. Step 9

   Spread the frangipane evenly in the chilled pastry shell and arrange the fig quarters over the surface.

   Ingredients used: 8.0 piece fresh fig

   Cookware: rubber spatula, tart pan

10. Step 10

    Scatter the remaining 20 gr sliced almonds over the tart and place the pan on a baking sheet.

    Ingredients used: 20.0 gr Almond

    Cookware: baking sheet, tart pan

11. Step 11

    Bake at 180°C until the pastry and almonds are golden and the center is fully set without a wet wobble.

    Timer: 40 min (fixed)

    Cookware: baking sheet, oven, tart pan

12. Step 12

    Warm the honey and lemon juice in a small saucepan over low heat until fluid and combined.

    Timer: 1 min (fixed)

    Ingredients used: 30.0 gr Honey, 10.0 ml Lemon Juice

    Cookware: small saucepan

13. Step 13

    Brush the warm glaze over the figs. Transfer the tart pan to a wire rack and let the tart cool before removing it from the pan.

    Timer: 30 min (fixed)

    Cookware: pastry brush, tart pan, wire rack