1-1/2teaspoonsheavy cream(1/2 tablespoon), plus additional, if needed
1cupall purpose flour
1/4cupsifted almond flour
8tablespoonsunsalted butter, room temperature
1/4 teaspoonalmond extract
1cupsifted almond flour
To Assemble the Tart
3/4poundfresh figs, trimmed and cut into quarters
To Serve the Tart
powdered sugar, for dusting
honey whipped cream(see notes)
Make the Crust
In a bowl, whisk together all-purpose flour, almond flour, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and powdered sugar until light. In a small bowl, stir together egg yolk, heavy cream, and vanilla extract. Mix into the creamed butter and sugar mixture until combined, scraping the bowl as needed.
With the mixer running on low speed, gradually add flour mixture, mixing until just combined. Dough will be very soft.
Place dough on a very lightly floured surface, form into a disk, and wrap tightly in plastic wrap. Refrigerate 2 hours.
Make the Almond Cream
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light. Add egg, rum, and vanilla and almond extracts and beat until combined. Scrape the bowl.
Add almond flour and salt and beat on medium-low speed until smooth. Transfer almond cream to a bowl, cover, and refrigerate until ready to use. (Bring back to room temperature before filling the tart.)
Par-Bake the Crust
Remove chilled dough from the refrigerator and let stand at room temperature for 10 minutes. Roll dough between two pieces of wax paper to a 12-inch circle.
Roll the dough around your rolling pin and fit it into a 9-1/2 inch tart pan without stretching. Trim edges to a 1-inch overhang, and fold into the pan to make an edge of double thickness. If the dough tears, don't worry - just press it back together.
"Dock" the bottom of the dough by piercing it all over with a fork. Freeze for 30 minutes.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Remove the tart pan from the freezer and line with lightly-greased parchment paper or aluminum foil to a 1-inch overhang. Fill completely with pie weights or dried beans.
Place the tart pan on the prepared baking sheet and bake for 15 minutes. Remove weights and parchment paper or foil. Continue baking for 5 minutes, until the bottom of the crust appears dry.
Remove tart pan to a wire rack and let cool.
Assemble the Tart
Spread the fig jam in a thin layer on the bottom of the cooled crust. Add the almond cream and spread into an even layer.
Arrange the sliced figs, flesh side up, over the tart, and press slightly into the almond cream. Sprinkle with the sliced almonds.
Place the filled tart pan on a lined baking sheet. Bake at 350 degrees F, 35 to 45 minutes, until the almond cream is puffed and golden.
Remove the tart pan to a wire rack and cool to room temperature. Lightly dust with powdered sugar, slice into wedges, and serve with honey whipped cream, if desired.
To make honey whipped cream:
In a large, chilled bowl, beat 1 cup of heavy cream until frothy and slightly-thickened. Add 1-2 tablespoons honey (depending on how fragrant your honey is and how sweet you want the whipped cream to be) and 1/2 teaspoon vanilla extract. Beat until soft peaks form. Use immediately.