Fig and almond tart

I made this tart about a month ago when figs were in season and they were beautiful. I love to eat them on their own or baked in the oven with honey. There are so many desserts that I could make with fresh figs but I chose to make a tart. It's simple and I haven't baked one in a long time.

When I think about what flavors complement figs, I think about almonds, yogurt and honey. Of course there are other complementary flavors but I immediately though of this three.
I made a crispy almond base for a crunch effect. Over the almond base I baked "pain de gene" biscuit, it's made with almond paste (marzipan) and has a lovely almond flavor. The biscuit is soft and moist and a perfect combination with fresh figs.

The yogurt cream is simple and made in minutes, all you need is Greek yogurt, cream, sugar and honey. It has a nice tangy flavor which goes well with sweet figs and honey. For an extra crunchy almond hit I made an almond brittle. It makes the tart look great and the flavor of caramel and almonds is delicious.

Fig and almond tart

(Makes one 18cm tart)

Time:

Preparation: 20min

Baking: 30min

Assembly: 10min

For the almond crisp:

• 60g soft butter
• 60g brown sugar
• 150g almonds
• 10g all-purpose flour

For the "pain de gene" biscuit:

• 100g almond paste (marzipan)
• 100g eggs
• 45g white granulated sugar
• 5g milk
• 30g all-purpose flour
• 1g baking powder
• 30g butter

For the yogurt cream:

• 100g greek yogurt
• 150g heavy cream
• 1 tablespoon honey
• 1 teaspoon icing sugar

For the almond brittle:

• 50g flaked almonds
• 50g white granulated sugar

For assembly:

• 250g fresh figs
• honey to drizzle

Making the almond crisp:

Preheat oven to 170°C (338°F).

Chop the almonds to small pieces. Place the soft butter and brown sugar in a bowl of your electric or hand-held mixer and mix. Add chopped almonds and flour. Mix until incorporated.

Grease a 18cm cake pan or cake ring. Place a sheet of baking paper on the bottom of the pan or use silicon. 

Spread the mixture with a spoon all up to the edges of the pan. Bake for 10 minutes in the oven. Take out and set aside to cool. Don't remove the cake ring, because the biscuit will bake on top of the almond crisp.

  

Making the "pain de gene" biscuit:

After the almond crisp is done baking increase the oven temperature to 180°C (356°F).
In a small mixer mix the almond paste and start adding eggs a little at a time. Once the eggs are incorporated mix in sugar and milk.

Sift the flour and baking powder in a bowl and add them to the mixture. Melt the butter (at about 45°C) and add it to the mixture.

Pour the biscuit in a piping bag and spread it on the baked crispy almond base. Place in the oven and bake for about 15 minutes or until golden.

Making the yogurt cream:
Combine yogurt, cream, sugar and honey in a bowl and whip until stiff. Place in a piping bag and set aside for assembly.

Making the almond brittle:

Prepare a baking sheet lined with parchment paper.

Place sugar in a pan on medium heat. 

Wait for the sugar to caramelize and turn golden brown. Once the sugar is golden add flaked almonds. 

Stir and place on a parchment paper. Place another paper on top and with a rolling pin roll until thin. 

Assembly:
Cut the figs in quarters. Pipe the yogurt cream on top of a "pain de gene" biscuit randomly. Add the figs.

Drizzle with honey and arrange the almond brittle all over the tart. Sprinkle with caster sugar and enjoy.