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1
To make the dough, in a food processor fitted with the metal blade, grind the flour, almonds, sugar, and salt until the almonds are very fine and powdery.
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2
Add the butter and pulse until the butter is in very small pieces about the size of grains of rice.
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3
Add the egg yolks and the almond extract, then let the machine run until the dough starts to come together.
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4
Transfer the dough to a work surface, knead it briefly with your hands until smooth, press the dough into a disk.
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5
Very lightly butter a 9-inch (23-cm) tart pan with a removable bottom, or use one with a nonstick coating.
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6
Transfer the dough disk to the pan.
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7
Using your hands, press the dough as evenly as possible into the bottom and up the sides of the pan.
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8
Freeze the dough-lined tart pan for at least 30 minutes.
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9
Preheat the oven to 375F (190C).
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10
Set the tart pan on a baking sheet and prick the frozen tart dough about 10 times with a fork.
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11
Line the dough with a sheet of aluminum foil and fill with pie weights or dried beans.
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12
Bake the tart shell on the baking sheet until the dough is set, about 20 minutes.
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13
Remove the foil and pie weights and continue to bake until the tart shell is deep golden brown, about 10 minutes more.
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14
Let cool completely.
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15
To fill the tart, spread the raspberry jam in an even layer in the bottom of the cooled tart shell.
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16
Trim the hard stem ends from the figs and quarter them lengthwise.
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17
Arrange the figs in the tart shell in 2 concentric circles, cut sides up, fitting them snugly against the sides of the tart shell and each other.
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18
Arrange the raspberries snugly in the center.
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19
Drizzle the warm honey over the tart.
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20
Remove the tart pan sides by setting the tart on an overturned bowl or other tall, wide surface (a large can of tomatoes works well).
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21
Gently press down on the outer ring and let the ring fall to the countertop.
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22
Set the tart on a flat surface.
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23
Release the tart from the pan bottom by sliding the blade of a knife between the crust and the pan bottom, then slip the tart onto a serving plate.
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24
(If it doesnt release cleanly, simply serve the tart on the pan bottom.)
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25
Serve the tart in wedges, just as it is, or with Frozen Nougat (page 177) or Champagne Sabayon (page 238).
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26
This tart is best the day it is assembled.
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27
Buy only fresh figs that are positively ripe, as they dont ripen once theyre picked.
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28
The best-tasting, ripest figs will be splitting at the seams with a bit of sap-like nectar exuding from the blossom end.
