Frangipane Fig Tart
1/2 cup almonds
1/2 cup sugar
2 teaspoons almond extract
3 tablespoons unsalted butter, organic
2 eggs, organic, cage free
1 your favorite pate sable
1 pint of figs, cut in half
I use a Dorie Greenspan recipe for the Pate Sable, using a rectangle tart pan and following her instructions for baking. Preheat oven to 375.
In a food processor combine the almonds and sugar, pulse until coarse. With the processor running, add the butter one tablespoon at a time.
Add the extract and the eggs with the food processor on until mixed.
Pour into a pre-baked tart pan and smooth the top. Lay the cut figs in the pattern of your choice, on top of the Frangipane.
Bake for 40 minutes. Remove from oven and let cool before removing the tart from the baking pan.