Time: 2 hrs
Yield: 1 12-inch tart
This recipe is inspired by Martha Rose Shulman's fresh fig tart. Key differences with this recipe: sourdough crust, frangipane base, hot pepper jelly, and cooked figs
Figs: 8, thinly sliced (or however you want to slice them!)
Butter, room temp: 2 tbsp (to dab on top of figs)
Granulated sugar: sprinkled on top of figs
Hot pepper jelly (to spread above frangipane)
4 tbsp butter, room temp
Almond flour: 48g
Granulated sugar: 50g
Egg: 1 large, room temp
Vanilla extract: 1/2 tsp
AP flour: 1 tbsp
Make sweet tart crust. Refrigerate until ready for use (this can be done several days in advance).
Make frangipane: cream butter and sugar with hand mixer. Add egg as mixer is going, mix until incorporated. Add vanilla extract, then almond flour, then AP flour. Refrigerate if not immediately using (this can also be done 1-2 days in advance).
Fit crust into tart pan. You can stitch crust in if it breaks apart - this tart crust is very durable.
Preheat oven to 350F. With a fork, poke holes all over base of crust. Spread frangipane in one layer on base of the crust.
Bake crust and frangipane for 10-15 min, until crust and frangipane are golden. Keep oven on 350F.
Remove from oven, cool for 30 min.
Spread hot jelly on top of frangipane. Arrange figs. Dab figs with butter and sprinkle sugar on top.
Put entire tart back in oven for 15-20 min, checking to make sure the top is not burning. You want your crust to be golden brown and for the figs to start to caramelize a bit.
Remove from the oven, cool, then enjoy!