Fresh Fig Tart | Recipe Cart | Recipe Cart

Name: Fresh Fig Tart | Recipe Cart | Recipe Cart
Total time: 7 min
Ingredients: 6 ounces/168 grams unsalted butter (1 1/2 sticks), preferably French style with 82 percent fat, at room temperature, plus more for the pan; 1/4 teaspoon fine sea salt; 1 cup/112 grams confectioners’ sugar, sifted; Rounded 1/3 cup/39 grams almond flour, sifted; 1 1/2 teaspoons vanilla extract; 1 extra-large egg, beaten; 2 2/3 cups/315 grams all-purpose flour or cake flour, sifted; 2/3 cup/70 grams almond flour; 3/4 cup/70 grams confectioners' sugar; 3/4 teaspoon cornstarch; 1 teaspoon cake flour or all-purpose flour; 5 tablespoons/2 1/2 ounces/70 grams unsalted butter, preferably French style, at room temperature; Pinch of fine sea salt; 1/2 teaspoon vanilla extract; 1/4 teaspoon almond extract; 1 tablespoon dark rum; 1/2 cup/150 grams fig jam, either homemade or store-bought; 18 ounces/500 grams fresh figs; Powdered sugar, for dusting

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The photogenic tart will make you look like a pastry chef, though it's no more difficult than baking a pie. A sweet tart crust is layered with almond cream, fig

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Ingredients

6 ounces/168 grams unsalted butter (1 1/2 sticks), preferably French style with 82 percent fat, at room temperature, plus more for the pan
1/4 teaspoon fine sea salt
1 cup/112 grams confectioners’ sugar, sifted
Rounded 1/3 cup/39 grams almond flour, sifted
1 1/2 teaspoons vanilla extract
1 extra-large egg, beaten
2 2/3 cups/315 grams all-purpose flour or cake flour, sifted
2/3 cup/70 grams almond flour
3/4 cup/70 grams confectioners' sugar
3/4 teaspoon cornstarch
1 teaspoon cake flour or all-purpose flour
5 tablespoons/2 1/2 ounces/70 grams unsalted butter, preferably French style, at room temperature
Pinch of fine sea salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 tablespoon dark rum
1/2 cup/150 grams fig jam, either homemade or store-bought
18 ounces/500 grams fresh figs
Powdered sugar, for dusting