Recipe: Fig frangipane tart August 26, 2009

Total time: 1 hour and 15 minutes

Servings: 8

Note: You can use the pastry of your choice or a commercially prepared pie crust.

Prepared pastry for a 9-inch pie pan

1/2 pound blanched and peeled almonds

2/3 cup sugar

3 eggs

1 teaspoon vanilla extract

1/4 teaspoon salt

2 tablespoons butter

2 teaspoons lemon zest

3/4 pound figs

2 tablespoons honey

1 teaspoon water

1. Heat the oven to 375 degrees. If using a prepared pie shell, proceed to Step 2. Otherwise, roll the pastry dough to a thickness of one-fourth inch and fit it into a 9-inch tart pan with a removable bottom or a pie pan, trimming and discarding any excess. Refrigerate until firm.

2. Meanwhile, in a food processor, grind the almonds, sugar, eggs, vanilla, salt, butter and lemon zest to make a smooth, slightly flowing paste. Set aside.

3. Remove the stems from the figs and cut the fruit into lengthwise quarters. Set aside.

4. Pre-bake the shell: Prick the shell with a fork. Lay a sheet of foil or parchment paper in the tart shell and fill it with dried beans or baking beads and bake until the rim is dried and lightly golden, about 10 minutes. (Timing will vary depending on the dough; a pre-formed shell may require less time.) Remove from the oven and remove the beans and the foil.