Almond-Crusted Fig Tart - {Crostata Di Fichi Mandorlati}

Recipe Ingredients

		Crust
1/2 cup	46g / 1.6oz	Blanched almonds - lightly toasted
2 teaspoons	10ml	Fennel seeds
2 teaspoons	10ml	Aniseeds
1 cup	62g / 2.2oz	All-purpose flour - more, as needed
6 tablespoons	90ml	Very cold sweet butter - cut small cubes
1/2 cup	99g / 3.5oz	Confectioners' sugar
1/2 teaspoon	2.5ml	Fine sea salt
1 teaspoon	5ml	Egg - lightly beaten with (large)
1 tablespoon	15ml	Cold water
		Butter - for tart tin
		Filling
1 1/2 cups	355ml	Heavy cream
1 cup	40g / 1.4oz	Bay leaf (large)
1 teaspoon	5ml	Aniseeds - crushed
1 teaspoon	5ml	Fennel seeds - crushed
1 teaspoon	5ml	Egg - slightly beaten (large)
1 tablespoon	15ml	Confectioners' sugar
12		Black or green figs - (to 14)
12		Blanched almonds - (to 14) - lightly toasted
2 tablespoons	30ml	Dark brown sugar

Recipe Instructions

Crust: In the bowl of a food processor, pulse the almonds with the fennel and aniseeds, breaking into coarse crumbs. Add 1 cup flour, 6 tablespoons butter, sugar, and salt and pulse 10 to 12 times to create the texture of coarse crumbs. Add the egg mixture and pulse 8 to 10 times, just until the pastry begins to come together.

Turn the mixture out onto a lightly floured board and form into a ball. Flatten the ball and press the dough onto the surface of a buttered 10-inch tart pan. Cover with plastic wrap and freeze 30 minutes.

Preheat the oven to 400 degrees.

Prick the surface of the pastry with a fork and bake 12 to 14 minutes, or until it is firm and pale gold. Cool thoroughly.

Filling: Preheat the oven to 375 degrees.

In a medium saucepan, combine the cream, bay leaf, aniseeds, and fennel seeds over high heat and bring to a simmer. Lower the heat and let the cream infuse and reduce by 1/3. Remove the pan from the flame, cover and permit to cool. Strain the cream and add the egg and confectioners' sugar, blending carefully.

Starting at the base, slit each fig almost in half, leaving stem end intact. Stuff each fig with an almond, press the halves together, and stand each fig up in the pastry shell.

Pour the custard around the figs. Dust the top with brown sugar and bake for 25 minutes, or until the custard is set and crusted dark gold. Cool for 10 minutes, then remove the tin, and cool 20 minutes before serving.

Source:
"MOLTO MARIO with Mario Batali - (Show # MB-2E07) - from the TV FOOD NETWORK"

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