This recipe was inspired by Patricia Wells fruit tart - there are a couple of secrets which really elevate this fig tart and make it stand out from the rest. One is using a short bread crust as a base, the other is tye almond extract and finally - beautifully ripe figs!
The crust:
1/2 c 120gr of cold butter cut into chunks
1/2 cup white sugar
1 1/4 c all 0065 flour ( low gluten white flour)
Pinch of sea salt - I use fleure de sel
1/2 teaspoon almond extract
Mix all of the dry ingredients together with the butter with a pastry cutter - into pea sized chunks. Sprinkle the almond extract in drops to distribute well and mix together.
The crust should be crumbly but just come together when you squeeze it in the palm of you hand.
Press it into a tart dish in an even 1/4 inch layer and up on the sides .
Place the crust in the fridge for 20 -30 minutes before par baking for 8 -10 minutes until golden brown in an oven preheated to 350degrees
Once your tart crust is baked set aside to cool for 10 minutes before adding the fruit and cream topping.
The cream filling:
1 egg
1 cup whole heavy cream
1 heaping teaspoon honey
Whip together.
Sprinkle the crust with almond slivers - this adds a nice crunch and helps prevent a soggy crust.
Add figs and pears on top of the almond layer and then pour the cream mixture over the entire tart.
Bake for 20 more minutes until the cream is set and slightly browned.