[Recipe] Fig Almond Tart with Raspberries

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It’s almost the end of Fall, and before the fig season is officially over, it is absolutely imperative to make a fig almond tart. Here’s a simple recipe that can be done at home, composed to a shortbread tart shell, homemade fig jam, almond cream, and fresh figs. It’s pretty, and it’s delicious.

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It’s not always the case to add raspberries to fig tarts, but I thought it’d be nice to add a bit of acidity, especially when pairing the tart with a glass of Perrier-Jouët Belle Epoque Edition Automne 2005, a champagne I recently discovered at a tasting event. For pairing with this charming rose champagne, I added some fresh raspberries, and increased the dose of lime juice in the jam recipe for extra acidity.

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So, let’s get started.

For the tart shell:

butter…48g / powdered sugar…30g / eggs…19g / ground almond…10g / salt…0.5g / flour…80g

Steps:

1. Separately, sift all powders.

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