Buttery pie crust is spread with an almond mascarpone cream and topped with fresh fig slices, for a delicious and rustic dessert. It's easy to make and tastes incredible!
For the crust:
7.5ozflour, by weight(1.5 cups, measured)
pinch of salt
1.25sticks of buttercubed
2tspwhite wine vinegarthis prevents the development of gluten
For the Tart:
4tbsporange blossom honey
1/2lbcalimyrna fresh figs
1tbspfig jam or apricot jam
Place the flour, sugar, and salt in a food processor and pulse a couple times until combined. This not only aerates (sifts) the flour, but distributes everything evenly. Add the cubed butter and pulse about 10 times until it looks like pea sized crumbs. Stream in the water and vinegar, pulsing occasionally to evenly distribute, and open up the food processor. It should still look really crumbly, but pinch some of the dough together, and see if it clumps up. If it clumps together when you pinch the dough, dump it all out onto a piece of plastic wrap, and use the plastic wrap to form it into a flat disk. Pop it into the fridge for an hour.
Clean out your food processor bowl, and process the almonds until thoroughly ground up (almost into a paste). Add the mascarpone, honey, amaretto, and sugar, and let it run for about 30 seconds until it’s smooth and creamy.
Preheat the oven to 400 degrees F.
Roll your dough out on a big piece of parchment paper, into a 11 or 12 inch circle. Spread the almond cream on top, leaving an inch and half border. Slice the figs and arrange them on top.
Brush the figs with the fig jam, and use a flat turner to help you fold over the edges of the crust.
Bake for 40 minutes until golden brown and crisp. Enjoy!!!!