Fig-and-Almond Custard Tart

• 1 recipe pate sucree (recipe follows)
• 1/2 cup raw almonds
• 24 black mission figs
• 2 tablespoons unsalted butter
• 1/2 vanilla bean
• 6 tablespoons granulated sugar
• 2 extra-large eggs
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• 1 tablespoon cognac
• Kosher salt
• 1/4 cup heavy cream
• 2 extra-large egg yolks
• 2 3/4 cups plus 2 tablespoons all-purpose flour
• 1/4 cup plus 3 tablespoons granulated sugar
• 1/4 teaspoon kosher salt
• 1/2 pound unsalted butter
• (makes enough for 2 tarts)

1. Preheat the oven to 400F.
2. Line a 10-inch fluted tart pan with the pate sucree according to the instructions on page 196.
3. Prick the bottom with a fork, and line it with a few coffee filters opened out or a piece of parchment paper.
4. Fill the lined tart shell with beans or pie weights, and bake 15 minutes, until set.
5. Take the tart out of the oven, and carefully lift out the paper and beans.
6. Return the tart to the oven, and bake another 10 to 15 minutes, until the crust is an even golden brown.
7. Set aside on a rack to cool completely.
8. Meanwhile, spread the almonds on a baking sheet, and toast 8 to 10 minutes, stirring a couple times, until they are golden brown and smell nutty.
9. When the almonds have cooled, chop them finely.
10. Remove the stems from the figs, and cut the figs into quarters.
11. Place the butter on a small plate.
12. Slice the vanilla bean in half lengthwise, and use a paring knife to scrape the seeds and pulp onto the butter.
13. To make sure not to lose any of the precious seeds, run your vanilla-coated knife through the butter.
14. Heat a large saute pan over high heat for 2 minutes.
15. Add the butter, and when it foams, add 2 tablespoons sugar and the vanilla pod.
16. Swirl the pan, and when the sugar has dissolved, add the figs.
17. Season with a pinch of salt, and cook, tossing often, 2 to 3 minutes, until the figs soften slightly and are coated in the caramelizing sugar and butter.
18. Place the figs and all the caramelized juices in the tart shell (use a rubber spatula to make sure you get all the good stuff).
19. Whisk together the eggs, remaining 1/4 cup sugar, the cream, vanilla extract, cognac, and a pinch of salt.
20. Add the almonds, and pour the mixture over the figs.
21. Bake about 30 minutes, until the custard puffs up and the tart is golden brown on top.
22. Serve alone, with whipped cream, vanilla ice cream (see page 113), or almond ice cream (see pages 9495).
23. Whisk the cream and egg yolks together in a small bowl.
24. In a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and butter on medium speed until you have a coarse meal.
25. Gradually add the cream and yolks, and mix until just combined.
26. Do not overwork the dough.
27. Transfer the dough to a large work surface and bring it together with your hands to incorporate completely.
28. Divide the dough in half, shape into 1-inch-thick discs, and wrap one of them to freeze and use later.
29. If the dough is too soft, put in the refrigerator for 5 to 10 minutes to firm up a little.
30. If the dough is manageable, place it on a lightly floured work surface, sprinkle a little flour over the dough, and roll it out into a 1/4-inch-thick circle, flouring as necessary.
31. Starting at one side, roll and wrap the dough around the rolling pin to pick it up.
32. Unroll the dough over a 10-inch tart pan.
33. Gently fit the dough loosely into the pan, lifting the edges and pressing the dough into the corners with your fingers.
34. To remove the excess dough, roll the rolling pin lightly over the top of the tart pan for a nice clean edge, or work your way around the edge pinching off any excess dough with your fingers.
35. Chill for 1 hour.

pate, almonds, black, unsalted butter, vanilla bean, granulated sugar, eggs, heavy cream, vanilla, cognac, kosher salt, heavy cream, egg yolks, flour, sugar, kosher salt, butter, tarts

Taken from www.epicurious.com/recipes/food/views/fig-and-almond-custard-tart-390937 (may not work)