Fresh Fig and Raspberry Tart

For the tart:

1. Put the puff pastry on a lightly floured work surface.
2. Roll the puff pastry out to about 9 x 12 inches, and place it on an ungreased sheet pan.
3. Dock the puff pastry with a fork a bunch of times, leaving about a 1 inch border around the perimeter of the pastry. Put it into the refrigerator while you prepare the rest of the ingredients. Remove the pastry from the refrigerator only when all the ingredients are ready to be assembled. Proceed to the frangipani recipe below and prepare that while the pastry chills.
4. Preheat oven to 350 F. Spread the frangipani evenly over the bottom of the tart; leave that same 1 inch border.
5. Distribute the figs evenly across the pastry placing them cut side up over the frangipani.
6. Sprinkle the raspberries evenly over the tart, in between the figs. The fruit appears to sit on the tart but the frangipani and the pastry will puff up in the baking process, and the fruit will be nestled into the filling.
7. Place into a 350 F oven and bake for 30 to 40 minutes; turn the pan halfway through the cooking.
8. Then remove the pan from the oven and allow the tart to cool.
9. Put the jam/jelly into a small heatproof bowl. Heat it either in the microwave for 10 seconds, or set the bowl of jam into a larger bowl of hot water and stir until it melts.
10. Brush the melty jam or jelly over the filling and fruit, not over the pastry border.

For the frangipani:

1. In a food processor (mini food processor can be used) pulse the almonds and half of the sugar, until it resembles sand.
2. Add the flour to the food processor and pulse to mix.
3. In a medium bowl whisk together the softened butter and the other half of the sugar, until it is light and fluffy.
4. Whisk in the whole egg and the egg yolk.
5. Stir in the almond extract and the vanilla extract.
6. Mix in the ground almond mixture.
7. That’s it. You’ve made frangipani! It’s great to use in all kinds of pastry recipes.