Ingredients

For the Tart Crust

• 1 ¼ cups (160g) all-purpose flour
• ½ cup (115g) unsalted butter, cold and cubed
• ¼ cup (30g) powdered sugar
• 1 egg yolk
• 1-2 tbsp cold water (as needed)

For the Almond Cream (Frangipane)

• ½ cup (115g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• 1 cup (100g) almond flour
• 2 eggs
• 1 tbsp all-purpose flour
• ½ tsp vanilla extract

For the Topping

• 6-8 fresh figs, sliced
• 2 tbsp honey or apricot jam (for glazing)
• A handful of sliced almonds (optional)

Instructions

Prepare the Tart Crust

1. In a bowl, mix flour and powdered sugar.
2. Add cold butter and rub with your fingers until crumbly.
3. Add the egg yolk and mix. If needed, add cold water gradually until the dough comes together.
4. Form a disk, wrap in plastic, and chill for 30 minutes.
5. Roll out the dough and press into a tart pan (9-inch). Prick the base with a fork.
6. Freeze for 15 minutes, then bake at 350°F (175°C) for 10-12 minutes until lightly golden.

Make the Almond Cream

1. Beat butter and sugar until light and fluffy.
2. Add eggs one at a time, mixing well.
3. Stir in almond flour, regular flour, and vanilla until smooth.

Assemble & Bake

1. Spread the almond cream evenly over the pre-baked crust.
2. Arrange sliced figs on top.
3. Bake at 350°F (175°C) for 30-35 minutes until golden and set.
4. Brush warm honey or jam over the figs for a glossy finish.
5. Sprinkle with sliced almonds if using.

Let cool before slicing. Enjoy! 😋