Fig tart with frangipane

Ingredients

• 6 to 8 fresh figs, rinsed, dried and halved
• 1 ready-made shortcrust pastry

• frangipani

• 125 g of soft semi-salted butter
• 2 eggs
• 125 g caster sugar
• 180 g of ground almonds

• drop(s) of extract

• almond (optional)

Preparation

1. Preheat the oven to 180°C.

2. Prepare the frangipane. Put the butter, eggs and sugar in the bowl of a food processor and beat until smooth. Add the almonds, and almond extract if desired. Mix well.

3. Place the dough in a springform pan and press it to flatten it. Spread the frangipane cream on top and arrange the figs in the cream, skin side down.

4. Bake for 30 to 35 minutes, the top should be golden brown and puffed up.

5. Remove from oven and allow to cool slightly before serving.