Honey-Almond Fig Tart
A decadent honey-almond fig tart made with a honey-infused almond frangipane filling and topped ripe, in-season figs.
Yield: 8 servings
For the sweet tart shell
  • 1½ cups (180 g) all purpose flour
  • ½ cup (60 g) powdered sugar
  • ¼ tsp kosher salt
  • 9 tbsp (127 g) cold unsalted butter, cut into ½-inch cubes
  • 1 large egg yolk
For the almond cream
  • 8 tbsp (113 g) unsalted butter, room temperature
  • ⅓ cup honey
  • ⅔ cup (80 g) powdered sugar
  • 1 cup (112 g) almond flour
  • 4 tsp cornstarch
  • 1 large egg
  • 1 large egg yolk
  • 16 ripe figs
For the sweet tart shell
  1. Combine the flour, powdered, sugar, and salt in the bowl of a food processor. Pulse to combine. Add in the cold butter and pulse until the butter is broken down into pieces no bigger than a pea. Add in the egg yolk and pulse just until the dough starts to clump together. Turn the dough onto a clean work surface and knead to incorporate any remaining dry ingredients.
  2. Press the dough into a 9-inch tart pan with a removeable bottom, evenly pushing it over the bottom of the dough and up the sides of the pan. Freeze for at least 30 minutes.
  3. Heat oven to 375F.
  4. Grease the shiny side of a piece of aluminum foil and press it, greased side down, onto the surface of the frozen crust. Place on a baking sheet and bake for 25 minutes. Carefully remove the foil and place on a wire rack to cool slightly while you prepare the filling.
For the almond cream
  1. Heat oven to 375F.
  2. Combine the butter, honey, and powdered sugar in the bowl of a food processor. Process until completely smooth. Add in the almond flour and process again until well blended. Add in the cornstarch and pulse to blend, then add in the egg and egg yolk. Process for another 15 seconds.
  3. Place the tart pan with the parbaked shell in it on a baking sheet lined with parchment paper. Pour the filling into the prepared tart shell.
  4. Cut the figs in half lengthwise and arrange over the surface of the cream.
  5. Place in the oven and bake for 30-35 minutes, or until the cream has puffed and started to brown. A toothpick inserted in the center should come out clean. Remove from the oven and transfer to a wire rack to cool before slicing and serving.
Adapted slightly from Baking: From My Home To Yours
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/09/honey-almond-fig-tart.html