FIG ALMOND TART

FIG ALMOND TART image

Yield 10 People

Number Of Ingredients 17

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Crust:
1 Large Egg Yolk
1 Tablespoon Heavy Cream
1 1/3 Cups Flour
6 Tablespoons Sugar
1/4 Teaspoon Salt
1 Cup Butter
Filling:
3/4 Cup Half and Half
1/4 Cup plus 2/3 Cup Sugar
3 Large Eggs
1 Tablespoon Flour
1 Teaspoon Vanilla
1 3/4 Cups Ground Slivered Almonds*
1/2 Cup Butter
12-18 Figs, Stemmed and Quartered
*Take slivered almonds and put in food processor until they are ground yet still a little chunky (i.e. not to the point of almond flour/butter)

Steps:

Crust: 1. Whisk yolk and cream in a small bowl. 2. Mix flour, sugar and salt in mixer. 3. Add butter to mixer. 4. Add yolk/cream mixture to mixer. 5. Mix until dough comes together and gather into a ball. Then refrigerate dough for ~15 minutes, until it becomes less sticky to work with. 6. Grease and flour 10inch pan. 7. Roll out dough and press into pan. 8. Chill for at least 30 minutes (or overnight) Pastry Cream: 1. Bring half and half to a simmer in small sauce pan. 2. In small bowl, whisk 1/4 cup sugar, 1 egg, and flour together. 3. Slowly temper the egg mixture with the simmered half and half. 4. Return mixture to sauce pan and heat until it thickens and boils (~3-5 minutes). 5. Transfer back into the small bowl and stir in vanilla. 6. Set bowl over ice bath to cool. Filling: 1. Combine ground almonds with half the remaining sugar (1/3 cup) in a small bowl. 2. Add in butter and remaining 1/3 cup of sugar to a mixer and beat until smooth. 3. Mix in remaining 2 eggs, one at a time. 4. Gradually beat in almond/sugar mixture. 5. Beat in 1/2 cup of the cooled pasty cream. 6. Chill and cover for at least 4 hours (or overnight). Setting Up and Cooking the Pie: 1. Preheat the oven to 375F. 2. Spread filling over crust. 3. Arrange figs in a circular pattern on top of filling . 4. Bake for 1hour, or until center is golden and set.