Fig and Almond Tart

From the garden

• 12 fresh figs, stemmed and halved lengthwise · about 1 pound, the softest and ripest you have
• 1 cup almond flour · or 4 ounces blanched almonds ground fine in a processor

From the pantry

• 1½ cups all-purpose flour · plus 1 tablespoon for the almond cream
• ¾ cup granulated sugar · 1/2 cup for the crust, 1/4 cup for the almond cream
• 14 tbsp butter, softened · 10 tablespoons for the crust, 4 for the almond cream
• 2 eggs · one whole egg for the almond cream, one yolk to bind the crust
• 2 tbsp honey, warmed · to glaze
• ¼ tsp salt

1. Heat the oven to 350°F. Rub 10 tablespoons of the butter into the flour, 1/2 cup of the sugar, and the salt until the mixture looks sandy, then work in one egg yolk until it clumps.
2. Press the dough about 1/4 inch thick across the base and up the sides of a 9-inch tart pan. Chill 20 minutes, then bake 15 minutes, until dry to the touch and pale gold.
3. Beat the remaining 4 tablespoons butter with the remaining 1/4 cup sugar until light, then beat in the whole egg, the almond flour, and 1 tablespoon flour to a thick, spreadable cream.
4. Spread the almond cream into the warm shell and press the fig halves in cut side up, crowded close in circles. Figs shrink as they bake, so pack in more than looks right.
5. Bake 35–40 minutes, until the almond cream is puffed and golden between the figs and a skewer near the edge comes out clean. Brush the hot fruit with warmed honey and cool before slicing.