Recipe Book

Instructions

Pastry: In large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces.

In liquid measure, beat egg yolk with vinegar; add enough ice water to make 1/3 cup. Drizzle over flour mixture, tossing with fork and adding more ice water if needed to form ragged dough. Shape into square; wrap in plastic wrap. Refrigerate until chilled, about 30 minutes.

On lightly floured work surface, roll out dough into 12-inch (30 cm) square; fit into 9-inch (23 cm) fluted square tart pan with removable bottom, trimming excess. Prick crust all over with fork and refrigerate until firm, about 30 minutes.

Line crust with foil and fill with pie weights or dried beans. Bake on rimmed baking sheet on bottom rack of 400°F (200°C) oven for 15 minutes. Remove pie weights and foil; bake until crust is golden, about 10 minutes. Let cool slightly.

Filling: While dough is chilling, in food processor, pulse together almonds, sugar, flour, salt and cinnamon until finely ground. Add honey and butter; pulse until mixture resembles fine crumbs. Add eggs, 1 at a time; blend until smooth. Add vanilla. Remove to bowl; cover and refrigerate for 1 hour.

Pour almond mixture over crust. Arrange figs, cut sides up, over top. Bake on rimmed baking sheet on bottom rack of 350°F (180°C) oven until filling is puffed, golden and set in middle, about 45 minutes. Let cool completely in pan. 

Garnish: Drizzle tart with honey just before serving.