Fresh Fig Galette

A fresh fig tart was what I came up with when I decided I couldn't waste fresh figs on the fig rolls ("newtons") I've been craving but that can be made any time of year with dried figs. When a friend brought me a basket of organic figs the other day, I knew the little beauties would have to go into something where they would show a bit.

I like any kind of tarts, rustic or refined, but decided to go with rustic because of the earthy quality of figs. They have a certain nuttiness as well, and so I thought they would go well with a small batch of my frangipane and a sprinkling of sliced almonds. I quartered them so that both their pink insides and blackish outsides would show.

For me, an unsweetened shortcrust pastry balances out the sweetness of the figs and frangipane. But you may also use this lightly sweet shortcrust pastry. Yes, a bit of softly whipped cream would not go amiss, but I just wanted to focus on the figs.

If you're more of a cake person than a pie person, you might want to try my Fig Upside-Down Cake. Or are you both, like me?!

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Fresh Fig Galette - Rustic Tart

(Makes one 9-inch tart/6 to 8 servings)

The Pastry - Shortcrust

1 1/3 dip-and-sweep cup (6.67 ounces/189 grams) unbleached all-purpose flour
1/4 teaspoon salt
1 stick (4 ounces/113 grams) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk plus white reserved for filling
1 tablespoon cream, milk or water

The Filling - Frangipane and Figs

4 tablespoons (2 ounces/57 grams) unsalted butter
1/4 cup (1.75 ounces/50 grams) sugar
1/2 firmly packed cup (2 ounces/57 grams) super-fine almond flour (ground almonds)
1 egg plus the reserved egg white
1/8 teaspoon almond extract
Pinch of salt
About 11 ounces figs
A bit of cream or milk
2 tablespoons sliced almonds

1 Add flour and salt to work bowl of food processor; turn on for about 3 or 4 seconds to combine. Add chunks of butter; pulse to a crumb texture. Add egg yolk and cream; pulse until the dough starts clumping together. This is to be a crisp, more cookie-like crust, rather than a flaky pastry; so there's not quite the concern about over-processing. Flatten slightly into a 4- to 6-inch round disc, wrap and refrigerate for 30 to 60 minutes.

2 Preheat oven to 400F/205C/Gas6. In 1-quart saucepan over medium heat, melt the butter. Take off heat, and stir in the sugar, then the ground almonds, egg, almond extract and salt until well combined. Set it in the refrigerator for a few minutes while proceeding with the recipe.

3 Wash, dry and trim the stems off the figs. Cut them into quarters lengthwise.

4 Roll out the pastry to a 13-inch circle on a lightly floured 13-inch square of parchment paper. No need to trim the edges; this is supposed to be rustic. Lay it on a baking sheet; it will hang over the edges. Spread the frangipane over a 9-inch circle in the center and scatter the figs over it. Fold the edges in, sort of pleating as you go. Brush the pastry with a bit of cream or milk and sprinkle on the sliced almonds, pressing them in a bit to make them stick.

5 Bake for about 35 minutes. Leave on baking sheet to cool for 25 minutes before moving to serving plate.