Fig Tart w/Frangipani Crust 1 1/2 C flour 1/2 C unsalted butter (1 stick) cut into several pieces 3+ Tbs ice water pinch salt Mix flour and salt. Cut in butter until butter pieces are pea sized. Add water and mix until it comes together in a loose dough. Refrigerate for an hour or two Frangipani 2 1/2 oz slivered almonds 1/4 C unsalted butter (1/2 stick) 1/2+ C powdered sugar 1 Tbs flour 1/4 tsp salt 1/8 tsp vanilla 1 egg Grind almonds to flour/paste. Add remaining ingredients and blend to a thick smooth paste. Refrigerate until thickened (1 hr or more). 8-10 ripe figs, stems trimmed. Pre-heat oven to 350 deg. Roll dough out to your shape of choice - rectangle or circle. Build up edge by cutting off a strip and putting it on the new edge (use water for glue). Transfer to a baking sheet (silpat on a half sheet pan works well). Use spatula to add and spread out frangipani into a uniform later up to the edge. Cut figs from bottom in an X so they open up flower-like. Open figs and place decoratively on tart. Bake for 45-60 min or until crust and frangipani is browned to taste. Remove and cool.