This exquisite tart celebrates the fleeting beauty of fresh figs — their honeyed sweetness and velvety texture perfectly complemented by a buttery almond scented crust and delicate cream filling. The hint of almond and vanilla in both crust and custard deepens the flavor, while the figs bake into soft, jewel-toned perfection. Finished with a light glaze of apricot and brandy, this tart is as beautiful as it is delicious — elegant enough for a dinner party, yet simple enough to let the fruit shine.
INGREDIENTS:
Crust
8 tablespoons unsalted butter, melted and cooled
1/2 cup sugar
1/8 teaspoon almond extract
1/8 teaspoon vanilla extract
Pinch of salt
1 1/4 cups plus 1 tablespoon unbleached, all-purpose flour
3 tablespoons ground unblanched almonds
Butter a 9-inch tart pan with removable bottom; set aside. Preheat oven to 375°F.
Place sugar in a mixing bowl and pour in cooled melted butter and extracts; stir to blend. Add flour and salt and stir just until moistened (do not overmix — the dough should be crumbly). Press mixture evenly into the tart pan, covering the bottom and sides. Bake on the middle rack until slightly puffy and barely set, about 12–14 minutes. Remove from oven and sprinkle ground almonds over the crust.
Filling
1 1/2 lbs. fresh figs, washed and halved lengthwise, left unpeeled
1/2 cup heavy cream
1 large egg
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 tablespoons raw, flavorful honey (e.g., orange blossom)
1 tablespoon superfine flour (i.e., Wondra)
Arrange fig halves in the warm tart shell, slightly overlapping in concentric circles from the edge to the center. In a medium bowl, whisk together cream, egg, extracts, and honey until smooth; whisk in flour. Pour custard evenly over the figs.
Bake at 375°F for about 50 minutes, or until the filling is firm and the crust is golden brown. Cool slightly on a rack.
For a glossy finish, melt 1/4 cup apricot jam with 1 tablespoon apricot brandy (or another fruit liqueur) and lightly brush over the figs. Remove from pan and serve warm or at room temperature.
SOURCE: First Place Winner, Adult Division, Penelope Kenez, Harvest Festival 2006
