Ingredients

• 200 grams All-purpose flour
• 100 grams Unsalted butter (cold, cubed)
• 50 grams Powdered sugar
• 1 Egg yolk
• 0.5 teaspoons Pinch of salt
• 1 tablespoon Cold water (if needed)
• 75 grams Unsalted butter (softened)
• 75 grams Granulated sugar
• 75 grams Almond flour
• 1 Large egg
• 1 teaspoon Vanilla extract
• 1 tablespoon All-purpose flour
• 8 medium Fresh figs (ripe)
• 2 tablespoons Apricot jam
• 1 tablespoon Water

Instructions

1. 1

   Prepare the Pâte Sablée: In a large bowl, combine 200g all-purpose flour, 50g powdered sugar, and 0.5 teaspoons salt. Add 100g cold, cubed butter and cut it into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs.

2. 2

   Form the Dough: Add the egg yolk and mix until just combined. If the dough is too dry, add cold water a tablespoon at a time. Form into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes.

3. 3

   Prepare the Frangipane: While the dough chills, cream 75g softened butter and 75g granulated sugar together in a bowl until light and fluffy. Beat in the large egg and 1 teaspoon vanilla extract until well combined. Fold in the 75g almond flour and then the 1 tablespoon all-purpose flour until smooth. Set aside.

4. 4

   Roll and Bake the Crust: Preheat oven to 180°C (350°F). On a lightly floured surface, roll out the chilled dough to a 1/8-inch thickness. Carefully transfer it to a 9-inch tart pan with a removable bottom. Press the dough gently into the sides and trim any excess. Prick the bottom with a fork.

5. 5

   Assemble the Tart: Spread the frangipane evenly over the bottom of the tart crust. Wash and trim the stems from the fresh figs, then slice them into quarters or halves depending on size. Arrange the fig pieces decoratively on top of the frangipane.

6. 6

   Bake the Tart: Bake for 35-40 minutes, or until the frangipane is golden brown and set, and the crust is cooked through. If the crust edges brown too quickly, you can cover them loosely with foil.

7. 7

   Prepare the Glaze: While the tart cools slightly, gently heat the 2 tablespoons apricot jam with 1 tablespoon of water in a small saucepan over low heat until melted and smooth. Strain if desired for a clearer glaze.

8. 8

   Glaze and Serve: Brush the warm apricot glaze over the figs and the frangipane. Let the tart cool completely before slicing and serving. It can be served at room temperature or slightly warm.