Raspberry Fig Tart With An Almond Cookie Crust

Ingredients

• 1 large egg + 1 large egg yolk
• 1 tsp pure vanilla extract
• 1 1/4 cup almond flour
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/2 tsp finely chopped lemon zest
• 2 sticks cold butter, cut into 1/2-inch cubes
• 1/2 pound fresh figs, stems removed and quartered
• 1/2 pound fresh raspberries
• 1/4 cup granulated sugar
• 1/4 cup dark or light brown sugar
• 1 1/2 tbsp all-purpose flour
• 1/4 tsp grated lemon zest
• 3/4 tbsp butter
• Fresh lemon juice to taste
• 3 1/2 tbsp cornstarch
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 2 tsp lemon zest
• 1 1/2 cups whole milk
• 1/4 cup honey
• 4 large egg yolks
• 1 tbsp butter
• 3 tsp pure vanilla extract
• 3 tsp almond extract

Instructions

1. 1

   Toast the almond meal in a 375 degree...: Toast the almond meal in a 375 degree oven for 10 - 15 minutes, until golden brown and fragrant. Set aside to cool.

2. 2

   Whisk the egg, egg yolk and vanilla together...: Whisk the egg, egg yolk and vanilla together until blended and set aside.

3. 3

   In a medium size bowl, stir together the...: In a medium size bowl, stir together the almond meal, sugar, all-purpose flour, cinnamon, salt and lemon zest.

4. 4

   Using either a pastry cutter or your fingers,...: Using either a pastry cutter or your fingers, blend the butter into the dry ingredients until it resembles coarse bread crumbs with a few pea-size chunks of butter here and there.

5. 5

   Pour in the egg mixture into the butter-flour...: Pour in the egg mixture into the butter-flour mixture and, using your hands or a wooden spoon, mix just until the dough comes together. Turn the dough out onto a smooth work surface and knead a couple of times, just to fully incorporate the ingredients.

6. 6

   Divide the dough in half, leaving one half...: Divide the dough in half, leaving one half on your work surface. Place the other half in a ziplock bag, or wrap in plastic wrap, and refrigerate.

7. 7

   On a floured work surface, roll the dough...: On a floured work surface, roll the dough into a 12 inch circle. Carefully center over a 10-inch tart pan with a removable bottom and gently work it into the pan, pressing evenly into the bottom and sides. *Note: This crust will tear as you lift it into the pan. That's ok. It's a really forgiving crust. Just press the torn pieces together in the pan.

8. 8

   Trim the edges of the dough, leaving about...: Trim the edges of the dough, leaving about a 1/4 inch over hang. Form the over hang into an edge that rises slightly above the edge of the tart pan. Cover loosely with plastic wrap and put in the freezer for at least 30 minutes while you make the fruit filling and pastry cream.

9. 9

   Put half the fruit into a medium saucepan,...: Put half the fruit into a medium saucepan, add the sugars, flour, lemon zest and butter, and stir to mix. Bring the mixture to a gentle boil over medium heat, stirring constantly. When the liquid has thickened, turn out into a bowl and stir in the remaining fresh fruit.

10. 10

    Taste the mixture and add lemon juice to...: Taste the mixture and add lemon juice to taste. Set aside while you make the pastry cream.

11. 11

    Put the cornstarch, salt, sugar and lemon zest...: Put the cornstarch, salt, sugar and lemon zest into a medium heavy bottom saucepan and stir to combine.

12. 12

    In a medium bowl, whisk together the milk,...: In a medium bowl, whisk together the milk, egg yolks and honey to combine.

13. 13

    Gradually whisk the milk mixture into the sugar...: Gradually whisk the milk mixture into the sugar mixture. Cook over medium heat, stirring constantly, until the mixture thickens and boils.

14. 14

    Remove from the heat and stir in the...: Remove from the heat and stir in the butter and extracts.

15. 15

    At this point, you can cover and refrigerate...: At this point, you can cover and refrigerate the pastry cream and the fruit filling until you are ready to bake the tart, or you can assemble and bake right away.

16. 16

    Preheat the oven to 400 degrees.

17. 17

    Remove the 2nd half of crust dough from...: Remove the 2nd half of crust dough from the refrigerate and roll out into a 12-inch circle on a floured surface. With a pizza wheel or pastry wheel cut the circle into 1/2-inch wide strips.

18. 18

    Remove the prepared pastry shell from the freezer...: Remove the prepared pastry shell from the freezer and place on a baking sheet. Pour the pasty cream into the shell and smooth it to an even layer. Top with the fruit

19. 19

    Lay half of the pastry strips, evenly spaced,...: Lay half of the pastry strips, evenly spaced, across the top of the tart, all in one direction. Lay the other half of the strips across the first layer, in the opposite direction. Pinch the edges of the pastry strips gently into the edge of the crust.

20. 20

    Sprinkle the tart evenly with a tablespoon or...: Sprinkle the tart evenly with a tablespoon or two of sugar and bake for about 40 minutes, until the edges of the pastry are golden and the fruit is bubbly.

21. 21

    Transfer to a cooling rack to cool completely.

22. 22

    When cool, remove the sides of the tart...: When cool, remove the sides of the tart pan and transfer to a platter.Serve at room temperature. This tart is best the day it is made, but can be stored in the refrigerator for 1 day.