This recipe was adapted one by Martha Rose Shulman. The sweet tart crust is layered with almond cream, fig jam (either homemade or store-bought) and fresh figs. The key to success is superb figs—not so jammy that they collapse when you cut into quarters. But they should be sweet and ripe.
This recipe makes 8 servings
1 prepared 9-inch tart shell, chilled
2/3 cup almond flour
3/4 cup confectioners’ sugar
3/4 teaspoon cornstarch
1 teaspoon all-purpose flour
5 tablespoons (2-1/2 ounces) unsalted butter
Pinch of fine sea salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 extra-large egg beaten
1 tablespoon dark rum
1/2 cup fig jam
18 ounces fresh figs
Confectioners’ sugar for dusting
- Preheat convection oven to 300℉ (conventional oven 325℉). Sift together almond flour, confectioners’ sugar, cornstarch and flour into a medium bowl.
- Place butter, salt and vanilla and almond extracts in a stand mixer fitted with the paddle and beat 1 minute at medium speed. Scrape down bowl and paddle, and add almond flour mixture. Beat at medium speed for 1 minute, until incorporated. Stop, scrape down bowl and paddle, then turn on machine and gradually add egg and rum and beat on medium speed until incorporated.
- Remove tart shell from refrigerator and place on a baking sheet. Using a fork, pierce rows across surface of crust, about 1 inch apart. Scrape almond cream onto crust and, using a small offset or rubber spatula, spread evenly over crust.
- Place in oven and bake 40 minutes, until crust and almond cream are golden brown and the tip of a knife comes out clean when inserted into cream. Remove from oven and let cool for 40 minutes on a rack.
- Using a small spatula, spread fig jam over surface of tart in an even layer.
- Remove stems from figs. Cut small and medium figs into quarters, large figs into sixths or eights. Arrange in concentric circles, starting with the rim, with the stem end down. Slices should angle upwards. If not serving right away, refrigerate. Dust with powdered sugar just before serving.