A Fig Tart For Autumn

A recent trip to the grocery inspired me to make this homemade fresh fig tart -- because when your grocery store has copious amounts of fresh figs you buy them and then you figure out what to make with them.

But no, really, this was my way to welcome a new season. If the weather won't give me fall, I'll pretend it's getting cooler and bake my heart away to give me all the fall feelings.

As I mentioned in my previous post, here's this photogenic recipe.

HOMEMADE FRESH FIG TART

For the crust:

• 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
• ¼ teaspoon fine sea salt
• 1 cup/112 grams confectioners’ sugar, sifted
• Rounded 1/3 cup/39 grams almond flour, sifted
• 1 ½ teaspoons vanilla extract
• 1 extra-large egg, beaten
• 2 ⅔ cups/315 grams all-purpose flouror cake flour, sifted

For the tart:

• ⅔ cup/70 grams almond flour
• ¾ cup/70 grams confectioners' sugar
• ¾ 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
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1 extra-large egg, beaten
• 1 tablespoon dark rum
• ½ cup/150 grams fig jam, either homemade or store-bought
• 18 ounces/500 grams fresh figs
• Powdered sugar, for dusting

Preparation:

1. Prepare the crust: In a stand mixer fitted with paddle attachment, cream butter and sea salt on medium speed for about 1 minute. Scrape down sides of bowl and paddle with a rubber spatula and add confectioners’ sugar. Combine with butter at low speed. Once incorporated, scrape down bowl and paddle. Add almond flour and vanilla extract and combine at low speed.
2. Gradually add egg and a quarter of the flour (scant 1/2 cup or 55 grams). Beat at low speed until just incorporated. Scrape down bowl and paddle. Gradually add remaining flour and mix just until dough comes together, stopping from time to time to scrape in any mixture adhering to sides and bottom of bowl. Do not overbeat. Dough should be soft to the touch.
3. Separate dough into two equal portions. Gently press each portion into a 1/2-inch-thick rectangle. Double-wrap airtight in plastic wrap. Refrigerate one dough portion for at least 4 hours, preferably overnight; chill or freeze the second portion for another use.
4. Very lightly butter a 9-inch tart pan with a removable bottom. (You should not be able to see the butter.) On a lightly floured surface, roll out dough to a 10 1/2-inch circle, 1/4 inch thick. Dust work surface and dough often, and work quickly so dough remains cold. Gently roll dough over lightly dusted rolling pin and transfer to pan, gently easing it in and trimming the top edge. Chill uncovered for at least 1 hour, preferably longer.
5. Prepare the tart: Heat oven to 325 degrees. Sift together almond flour, confectioners’ sugar, cornstarch and flour into a medium bowl.
6. Place butter, salt and vanilla and almond extracts in a stand mixer fitted with the paddle and beat 1 minute at medium speed. Scrape down bowl and paddle, and add almond flour mixture. Beat at medium speed for 1 minute, until incorporated. Stop, scrape down bowl and paddle, then turn on machine and gradually add egg. Add rum and beat at medium speed until egg and rum are incorporated.
7. Remove tart shell from refrigerator and place on a baking sheet. Using a fork, pierce rows across surface of crust, about 1 inch apart. Scrape almond cream onto crust and, using a small offset or rubber spatula, spread evenly over crust.
8. Place in oven and bake 40 minutes, until crust and almond cream are golden brown and the tip of a knife comes out clean when inserted into cream. Remove from oven and let cool for 40 minutes on a rack.
9. Using a small spatula, spread fig jam over surface of tart in an even layer.
10. Remove stems from figs. Cut small and medium figs into quarters, large figs into sixths or eights. Arrange in concentric circles, starting with the rim, with the stem end down. Slices should angle upwards. If not serving right away, refrigerate. Dust with powdered sugar just before serving.
11. Optional: I drizzled honey over the figs and put the tart back in the oven for a few minutes. If you like the figs raw, omit this step. If you like them cooked give this a try.

Enjoy with a side of illy coffee.Recipe via NYT Cooking