Ingredients for 2 about 9 inch tarts:
2 1/4 cups of flour
1/2 cup cold unsalted butter cut into pieces
1/4 cup + 2 tablespoons (if needed) cold water
1/2 cup almond meal or whole almonds lightly toasted
1/3 cup sugar
5 tablespoons of butter
20 figs cut into 3 pieces each
egg wash (1 egg beaten with a splash of milk)
1 tablespoon sugar
In a food processor mix flour and cold butter. Add water little by little and keep pulsing until it starts to crumble. Remove pastry dough from food processor, make it into a ball and place on a piece of plastic film. Refrigerate for at least 30 minutes and up to a day. You can freeze this dough for up to 2 months, just bring it to room temperature before rolling.
In a food processor mix together frangipane ingredients, if using whole almonds , pulse them with sugar first and then add the other ingredients.
Preheat oven to 400F.
Remove dough from refrigerator and cut it in half. Roll out pastry dough on a floured surface to a 9 inch round( no need to be perfect). Lay both round pastries on a cookie sheet covered with parchment paper. Spread frangipane all over dough, leaving about 2 inches on the sides. Lay fig thirds all over frangipane. Fold pastry up towards the figs, using your fingers. Brush sides of tart with egg wash and sprinkle sugar on top of egg wash.
Bake tart in the middle shelf in the oven for about 40 minutes or until the crust is light brown.
Serve with fresh wiped cream.