Fig Tart

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Made a pit stop on the way home to grab a piece of fruit for a snake, and the market happened to have fresh, ripe figs, so I grabbed a few pints. Turned them into this for dessert tonight: a tart with a layer of frangipane, and figs glazed with honey and balsamic vinegar with a touch of rosemary.

Nikon D750 w/NIkkor 28-300 @ 48mm, 1/25s @ ƒ/8, ISO250. Light was just from the overcast skies in the yard.

Ingredients

For the tart dough
6 oz. flour
2 tbl. sugar
pinch salt
4 oz. cold butter, cut into cubes
1 oz. water
1 oz. vodka
1 egg

For the frangipane
2 tbl. softened butter
1 egg
heaping 1/3 c. sugar
3/4 c. almond flour
pinch salt

For the fruit
2 pints fresh figs, cleaned and halved (I used Black Mission and Kudota figs)
1/3 c. honey
2 tbl. good balsamic vinegar
1/2 tsp. finely ground dried rosemary
pinch salt


Directions

In a food processor, combine flour, sugar, salt, and butter. Pulse until you get a mixture the texture of rough cornmeal. Turn out into a cold bowl. Whisk water, vodka, and egg together. Add to flour mixture in small additions, stirring to combine. Do not overwork. Shape into a disc, wrap tightly in plastic wrap, and allow to rest in a refrigerator for at least an hour.

Preheat your over to 400°F.

Roll out the dough into a disc large enough to line a 12" fluted tart pan. Transfer to tart pan, press into corners, then trim off any excess by folding it over the lip of the pan and rolling over the lip with the rolling pin.

Make the frangipane by whisking together the sugar, butter, salt, and egg until lightened in color. Fold in the almond flour. Spread mixture evenly in tart crust.

Combine the remaining ingredients and stir to combine. Arrange fig halves in the crust. Reserve any of the remaining honey/vinegar glaze.

Bake at 400°F for 45-50 minutes, until tart crust is set well and figs are starting to caramelize. Remove from oven, brush with reserved glaze, and allow to cool to room temperature before serving.

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