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Categories:Viewed: 34 - Published at: 8 years ago
Ingredients
- 1/2 cup blanched whole almonds
- 1/2 cup sugar
- 2 large eggs
- 4 tablespoons (1/2 stick) unsalted butter, cut into pieces, room temperature
- 2 teaspoons all-purpose flour, plus more for dusting
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1 pound ripe fresh figs (about 16), stemmed and sliced
- 1 tablespoon fresh lemon juice
- Basic Pie Dough (page 364)
- 1 teaspoon water
Method
- In a food processor, combine almonds and sugar; process until finely ground.
- Add 1 egg along with butter, flour, vanilla, and salt; pulse until smooth.
- In a bowl, gently toss figs and lemon juice to combine.
- Preheat oven to 350F.
- On a large, lightly floured piece of parchment paper, roll out dough to a 14-inch round.
- Transfer to a rimmed baking sheet.
- Spread almond filling in center of dough, leaving a 2-inch border; top evenly with fig mixture.
- Fold border over edge of filling, pleating all around; press down gently to seal.
- In a small bowl, mix remaining egg with the water; brush dough border with egg wash.
- Bake until edges of crust are golden brown, about 1 hour.
- Let cool on baking sheet at least 30 minutes before cutting into wedges and serving.
