Dessert · Pastry

Fig and Raspberry Tart

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I made this decadent tart a few weeks ago for a party at my boss’ house.  It is divine ! Rich, buttery, sweet ! Simply lovely.  For gluten-free readers, skip the crust and bake the filling with the sliced figs in ramekins !
Crust
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) unsalted butter, chilled, cut into 1/2-inch pieces
2 tablespoons to 1/4 cup ice water
Filling
2 cups almond meal
1 cup sugar
1 cup (2 sticks) unsalted butter, room temperature
2 large eggs
2 teaspoons lemon zest
1/4 cup raspberry jam
3 or 4 figs, cut into 12 (1/4-inch thick) slices
For the crust
Combine flour, salt, and sugar in a food processor. Add butter and process until the mixture resembles coarse meal. With the food processor running, slowly add ice water until the dough just holds together. Flatten the dough into a disc, wrap tightly, and chill in the refrigerator for at least 1 hour. (Can make ahead and freeze for up to 1 month.)
Preheat oven to 350°F and grease a tart pan with a removable bottom
On a lightly floured surface, roll dough to 1/8-inch thick. and place them into the tin. Prick the bottoms with a fork and chill for 10 minutes.
Fill the crust with beans or weights and bake for 15 minutes. Remove from oven and remove beans or weights.

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For the filling
Combine almond meal and sugar in a food processor. Add butter and process until smooth. Add eggs and lemon zest and process into a uniform, smooth paste.

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Spread the raspberry jam at the bottom of the crust.
Fill to the top with the almond mixture and smooth it with the back of a spoon. Gently press a fig slices into the top.

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Bake for 60 minutes until set and golden.
Cool completely before serving.

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4 thoughts on “Fig and Raspberry Tart

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