Fig and Grape Tart

• Pate Sablee (page 654; do not divide dough into 2 pieces)
• 1 cup Almond Frangipane (page 655)
• 4 ounces figs (about 4), halved lengthwise, or quartered, if large
• 1/3 cup black seedless grapes, halved
• 1 tablespoon turbinado or other raw sugar
• Gorgonzola dolce, for serving

1. Press the dough into a 4 x 14-inch rectangular tart pan with a removable bottom.
2. Refrigerate 10 minutes.
3. Trim the dough flush with the top edge of the pan.
4. Refrigerate until cold, about 30 minutes.
5. Preheat the oven to 375F.
6. Line the tart shell with parchment, and fill with pie weights or dried beans.
7. Bake until the edges are golden, about 15 minutes.
8. Remove the parchment and weights; continue baking until the surface is golden, about 10 minutes.
9. Let cool on a wire rack.
10. Spread the frangipane in the tart shell.
11. Arrange the figs and grapes on top, pressing gently.
12. Sprinkle with the sugar.
13. Bake until golden, 40 to 45 minutes.
14. Let cool on a rack.
15. Serve with Gorgonzola dolce.

black seedless grapes, turbinado, gorgonzola dolce

Taken from www.epicurious.com/recipes/food/views/fig-and-grape-tart-393033 (may not work)