Author Notes
We love figs and use them very often from the beginning of the season until the very end. I love Frangipane as well and thought the two would go nicely together; I was right! —ChezUs
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Ingredients
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1/2 cup
almonds
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1/2 cup
sugar
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2 teaspoons
almond extract
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3 tablespoons
unsalted butter, organic
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2
eggs, organic, cage free
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1
your favorite pate sable
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1
pint of figs, cut in half
Directions
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I use a Dorie Greenspan recipe for the Pate Sable, using a rectangle tart pan and following her instructions for baking. Preheat oven to 375.
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In a food processor combine the almonds and sugar, pulse until coarse. With the processor running, add the butter one tablespoon at a time.
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Add the extract and the eggs with the food processor on until mixed.
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Pour into a pre-baked tart pan and smooth the top. Lay the cut figs in the pattern of your choice, on top of the Frangipane.
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Bake for 40 minutes. Remove from oven and let cool before removing the tart from the baking pan.
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Serve. Eat.
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