Danny Kim
Hands-On Time
15 Mins
Total Time
1 Hour 25 Mins
Yield
Serves 8

How to Make It

Step 1

Make the crust: pulse the almonds in a food processor until finely chopped, 30 to 40 seconds. Add the flour, butter, sugar, and salt. Pulse until the dough starts to come together, 1 to 2 minutes.

Step 2

Press the dough into a 9-inch tart pan. Refrigerate until firm, at least 30 minutes and up to 2 days.

Step 3

Make the filling: heat oven to 375° F with the rack in the lowest position.

Step 4

Pulse the almonds in a food processor until finely chopped, 30 to 40 seconds. Add the butter, sugar, eggs, flour, vanilla, and salt. Process until the mixture is smooth, 1 to 2 minutes.

Step 5

Place the chilled crust on a rimmed baking sheet. Pour the filling into the crust and smooth with an offset spatula. Top with the figs, cut-side up.

Step 6

Bake until the crust and custard are golden brown, 30 to 40 minutes.

Step 7

Combine the apricot jam with 1 tablespoon hot water. Brush top of tart with the apricot glaze.

Step 8

Serve warm or at room temperature.

Ratings & Reviews

/5
Reviews
five_whole_stars