Fig, Almond and Mascarpone Tart

For the pastry:
In the bowl of a food processor combine the flour, almond flour and sugar. Pulse just to combine. Add the butter and process until mixture resembles coarse meal. Add the egg and the water while the processor is running and stop as the mixture just begins to come together. Press the mixture into a deep tart pan with a removable bottom. Place in the freezer for 30 minutes. Preheat your oven to 400 F while the crust chills.

Remove pan from freezer and dock (prick) the pastry several times with a fork. Place a piece of parchment inside pastry and fill with beans or pie weights.

Bake pastry for 20-25 minutes then remove from the oven. Carefully remove the pie weights and paper and return the pastry to the oven for 10 additional minutes until the bottom is slightly browned. Remove pan from oven and set on a rack. Allow pastry to cool completely.

For the filling:
In the bowl of a stand mixer fitted with a whisk attachment, combine the cheeses, brown sugar and the heavy cream. Whip until thoroughly combined and fluffy. Add the extract and whip again just to combine.

Fill the cooled pastry with the cream mixture. Slice the figs into quarters and arrange in a circle atop the cream.

In a small bowl heat the jam in the microwave until runny and no lumps remain (shouldn’t take more than a few seconds). Gently brush the liquid jam atop the figs and serve immediately.

If serving later, wait to brush the tart with the jam just prior to serving. Store in the refrigerator, but bring to room temperature prior to serving.

Recipe adapted from Epicurious.