-
1
Preheat oven to 375 degrees.
-
2
Butter sides and bottom of a 9-inch tart pan with a removable bottom or a springform pan and set aside.
-
3
For the crust: In a large bowl combine melted butter and sugar and blend with a wooden spoon.
-
4
Add extracts, salt and flour and stir to form a soft, cookielike dough.
-
5
Do not let it form into a ball.
-
6
Transfer the dough to the center of the tart pan.
-
7
Using your fingers, press the dough evenly onto the bottom and sides.
-
8
(It will be quite thin.)
-
9
If using a springform pan, press the dough 1 1/2 inches up the sides.
-
10
Bake until the dough is slightly puffy and set, about 12 to 15 minutes.
-
11
Remove from the oven and sprinkle almonds on the crust.
-
12
For the filling: In a medium bowl, combine the cream, egg, extracts and honey and whisk to blend.
-
13
Whisk in the flour.
-
14
Starting just inside the edge of the tart shell, neatly overlap the figs, cut side up, at a slight angle.
-
15
Make two or three concentric circles, working toward the center, and fill the center with the remaining figs.
-
16
Rewhisk the cream mixture and pour evenly over the fruit.
-
17
Place the tart in the center of the oven with a baking sheet on the rack below to catch any drips.
-
18
Bake until the filling is firm and the pastry a deep golden brown, about 50 or 60 minutes.
-
19
Remove and sprinkle with confectioners' sugar just before serving.
