My fig tart is the perfect way to showcase ripe juicy figs. It's made up of a shortcrust pastry covered in almond cream, stewed figs and fresh figs.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, icing sugar, lemon zest and almond flour. Add the egg and mix to combine. Add the flour in one go and beat shortly until it has been absorbed.
Shape into a flattened disk, and wrap in a plastic wrap. Refrigerate until firm, at least 2 hours or even better, overnight.
Roll out the dough so that it's 3mm (0.1 inch) thick. Carefully place the dough in a 35x11 cm rectangular pie tin and refrigerate again for 1-1h30. Chilling the dough again will prevent the dough from shrinking when baking.
Preheat the oven to 180°C (355F) and blind bake the pie crust for 20 minutes. Transfer to a cooling rack to cool completely.
In a medium mixing bowl, whisk the butter and sugar until combined. Add the rest of the ingredients except the egg. Be careful to mix gently as the more you beat the almond cream, the more air gets incorporated into the mixture. This could cause the mixture to inflate during baking. Finally add the egg and mix gently until combined.
Wash and cut the figs into pieces.
Place the figs, honey, brown sugar, lemon juice and pectin into a small pan and cook on a medium heat for 5 minutes. Remove from the heat and let cool. Chill until ready to use.
Preheat the oven to 180°C.
Bring the almond cream back to room temperature (to make it more spreadable) and pour it into the bottom of the baked tart crust. Spread evenly. Bake for 20 minutes or until the almond cream is slightly set. Remove from the oven and allow to cool.
Spread the stewed figs onto the almond cream.
Wash the figs and cut them into 4 or 6 pieces (depending on their size). Dust the figs with the icing sugar before placing them upright onto the stewed figs. The icing sugar will help make the figs extra juicy.
Bake for 8 min. Remove from the oven and allow to cool before serving.