Fig and Almond Tart

Fig and Almond Tart (adapted from foodnetwork)

Dough:
1 1/2 cups all-purpose flour
2 TBSP sugar
1 lemon, zested
1/4 tsp salt
10 TBSP unsalted butter, chilled and cut into 1/2-inch pieces
3 TBSP ice water

Filling:
1 TBSP sugar
3 1/2 ounces almond paste, at room temperature, cut into 1/2-inch pieces
1/3 cup mascarpone cheese, at room temperature
1 tsp vanilla
2 TBSP honey
6 large or 12 small fresh figs, sliced with stems removed
1/4 cup apricot jam

Combine the flour, sugar, lemon zest, and salt in the bowl of a food processor. Pulse until blended. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, gradually add the water until moist clumps form. Turn the mixture out onto a work surface and form into a ball. Flatten the dough into a disk and wrap in plastic wrap. Chill the dough for 1 hour.


In a food processor bowl, combine sugar, almond paste, mascarpone cheese, vanilla, and honey. Blend until smooth.

Preheat the oven to 400 degrees.

Roll out the dough into an 11-inch circle. Transfer the dough to a large, heavy baking sheet. Spread the almond filling over the dough, leaving a 2-inch border. Arrange the figs on top of the almond filling. Spoon the jam over the figs. Fold the dough border over the filling to form an 8-inch round, pleating the crust loosely and pinching to seal any cracks in the dough.


Bake the tart until the crust is golden, about 25-30 minutes. If you make small ones, reduce the cooking time to about 15-20 minutes.