Fig and Raspberry Almond Frangipane Tart
One 9” Tart
Tart Shell:
1 ¼ cup all-purpose flour
¼ cup almond flour (I prefer Bob’s Red Mill)
2 Tbsp granulated sugar
½ tsp fine sea salt
6 Tbsp unsalted butter, cold, cut into ½” cubes
1 large egg
Filling:
½ cup granulated sugar (plus 2 Tbsp to sprinkle over the tart before baking)
Zest of one large orange
8 Tbsp unsalted butter (1 stick), room temperature
1 cup sliced almonds, toasted and cooled
2 Tbsp all-purpose flour
½ tsp fine sea salt
1 tsp ground ginger
2 large eggs, room temperature
1 tsp vanilla paste
6-8 fresh figs
½ cup fresh raspberries
1) In a food processor, whirl together the flour, almond flour, sugar and salt. Add the cold butter and pulse 5-6 times until the mixture looks like sand. Add the egg and pulse until the dough comes together. Wrap the dough in plastic and chill for one hour. (Don’t wash the food processor bowl – you will use it again.)
2) Toast the almonds and cool completely.
3) Heat your oven to 400 degrees. Roll out the tart dough to 1/8” and place in your tart pan. Chill the shell while the oven heats. Blind bake the shell for 15-20 minutes until dry and golden. Set the shell on a wire rack to cool to room temperature. Reduce the oven to 350 degrees.
4) In a standing mixer, mix the sugar and orange zest until the sugar appears damp. Add the butter and cream together for 4-5 minutes, scraping the bowl as necessary.
5) Back in the food processor, pulse the cool almond slices, flour, salt and ginger 3-4 times just to mix and coarsely chop the almonds into the mixture.
6) Add the eggs and vanilla to the creamed butter/sugar to combine. Then remove the bowl and fold in the almond/flour mixture with a spatula.
7) Spread the frangipane filling evenly in the cooled shell. Slice the figs in half and decoratively arrange them over the filling and fill in the gaps with the raspberries. Sprinkle the additional 2 Tbsp granulated sugar over the fruit.
8) Bake the tart for 40-45 minutes until the filling no longer jiggles and is a gorgeous shiny brown. Cool the finished tart to room temperature on a wire rack.
