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1
Preheat the oven to 350F.
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2
Place an 8 x 1 3/4-inch cake ring on a parchment-lined baking sheet.
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3
Roll the pate brisee on a lightly floured surface to 1/8-inch thickness.
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4
Fit gently into the ring, easing the dough into the corners and removing excess dough so the tart shell is flush with the top of the cake ring.
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5
Use a fork to pierce the bottom of the tart shell, and place in the freezer for 30 minutes.
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6
Place the apricots, figs, cognac, and water in a medium saucepan, and bring to a simmer over medium heat.
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7
Cook, stirring occasionally, until all the liquid has been absorbed and the fruit is softened, about 4 minutes.
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8
Set aside to cool.
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9
Cut the apples into 3/4-inch cubes.
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10
Place them in a bowl, and combine with the lemon juice, tossing to coat.
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11
Add the dried fruit mixture and chopped praline, and stir to combine.
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12
Combine the eggs, sugar, and flour in a medium bowl, and whisk until smooth.
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13
Place the butter and the vanilla bean pod and seeds in a saute pan, and cook over medium-high heat until the butter begins to brown.
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14
Add to the egg mixture, and whisk until fully incorporated.
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15
Remove the pod, and discard.
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16
Remove the tart shell from the freezer, and fill with the apple mixture, making sure the dried fruits are evenly distributed.
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17
Slowly pour the egg mixture over the fruit, letting it seep into all the gaps, until it is 1/8 inch from the top of the tart shell.
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18
Place the tart in the oven, and bake until a tester inserted into the center comes out clean and the top is nicely browned, about 1 hour 30 minutes.
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19
Transfer to a wire rack to cool for 30 minutes before removing the ring.
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20
Serve warm or at room temperature, topped with vanilla ice cream and garnished with almond praline.
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21
Preheat the oven to 350F.
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22
Place the almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes.
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23
Set aside to cool.
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24
Butter a 10 x 15-inch rimmed baking sheet.
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25
Spread the toasted almonds in an even layer on the pan.
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26
Place the sugar and water in a medium saucepan; stir to combine.
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27
Place over medium-high heat; bring to a boil, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming.
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28
Once the sugar is dissolved, cook without stirring until the sugar is a deep amber color.
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29
Add the lemon juice; immediately pour mixture over almonds, coating with a thin layer.
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30
If the caramel doesnt cover all the nuts, tilt the pan slightly to distribute, or stir in the nuts with a wooden spoon, being careful not to touch the caramel or the hot pan.
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31
Cool completely.
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32
Gently twist the pan to release the praline.
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33
Break into pieces.
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34
Store in an airtight container for up to 1 week.
