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1
In the bowl of a food processor, pulse the almonds with the fennel and aniseeds, until course crumbs form.
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2
Add 1 cup flour, 6 tablespoons butter, sugar, and salt and pulse 10 to 12 times to create the texture of coarse crumbs.
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3
Add the egg mixture and pulse 8 to 10 times, just until the pastry begins to come together.
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4
Butter a 10-inch tart pan with a removable bottom.
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5
Turn the mixture out onto a lightly floured board and form into a ball.
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6
Flatten the ball and press the dough into the tart pan, covering the bottom and sides.
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7
Cover with plastic wrap and freeze 30 minutes.
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8
Preheat the oven to 400 degrees F.
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9
Prick the surface of the pastry with a fork and bake 12 to 14 minutes, or until firm and pale gold.
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10
Cool thoroughly.
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11
Filling: Preheat the oven to 375 degrees F.
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12
In a medium saucepan, combine the cream, bay leaf, aniseeds, and fennel seeds over high heat and bring to a simmer.
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13
Lower the heat and let the cream infuse and reduce by 1/3.
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14
Remove the pan from the flame, cover and set aside to cool.
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15
Whisk the cream, egg, and confectioners' sugar into a small bowl, blending carefully.
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16
Starting at the base, slit each fig almost in half, leaving stem end intact.
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17
Stuff each fig with an almond, press the halves together, and stand each fig up in the pastry shell.
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18
Pour the custard around the figs.
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19
Dust the top with brown sugar and bake for 25 minutes, or until the custard is set and the filling is dark gold.
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20
Cool for 10 minutes, then remove the sides of the pan, and cool 20 minutes before serving.
