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1
Preheat the oven to 400F.
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2
Line a 10-inch fluted tart pan with the pate sucree according to the instructions on page 196.
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3
Prick the bottom with a fork, and line it with a few coffee filters opened out or a piece of parchment paper.
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4
Fill the lined tart shell with beans or pie weights, and bake 15 minutes, until set.
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5
Take the tart out of the oven, and carefully lift out the paper and beans.
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6
Return the tart to the oven, and bake another 10 to 15 minutes, until the crust is an even golden brown.
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7
Set aside on a rack to cool completely.
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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.
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9
When the almonds have cooled, chop them finely.
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10
Remove the stems from the figs, and cut the figs into quarters.
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11
Place the butter on a small plate.
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12
Slice the vanilla bean in half lengthwise, and use a paring knife to scrape the seeds and pulp onto the butter.
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13
To make sure not to lose any of the precious seeds, run your vanilla-coated knife through the butter.
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14
Heat a large saute pan over high heat for 2 minutes.
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15
Add the butter, and when it foams, add 2 tablespoons sugar and the vanilla pod.
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16
Swirl the pan, and when the sugar has dissolved, add the figs.
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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.
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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).
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19
Whisk together the eggs, remaining 1/4 cup sugar, the cream, vanilla extract, cognac, and a pinch of salt.
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20
Add the almonds, and pour the mixture over the figs.
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21
Bake about 30 minutes, until the custard puffs up and the tart is golden brown on top.
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22
Serve alone, with whipped cream, vanilla ice cream (see page 113), or almond ice cream (see pages 9495).
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23
Whisk the cream and egg yolks together in a small bowl.
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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.
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25
Gradually add the cream and yolks, and mix until just combined.
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26
Do not overwork the dough.
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27
Transfer the dough to a large work surface and bring it together with your hands to incorporate completely.
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28
Divide the dough in half, shape into 1-inch-thick discs, and wrap one of them to freeze and use later.
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29
If the dough is too soft, put in the refrigerator for 5 to 10 minutes to firm up a little.
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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.
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31
Starting at one side, roll and wrap the dough around the rolling pin to pick it up.
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32
Unroll the dough over a 10-inch tart pan.
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33
Gently fit the dough loosely into the pan, lifting the edges and pressing the dough into the corners with your fingers.
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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.
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35
Chill for 1 hour.
