Fig frangipane tart

Recipe: fig frangipane tart (Kirk McKoy / Los Angeles Times)

Total time: 1 hour and 15 minutes

Servings: 8

Note: You can use the pastry of your choice or a commercially prepared pie crust.

Prepared pastry for a 9-inch pie pan

1/2 pound blanched and peeled almonds

2/3 cup sugar

3 eggs

1 teaspoon vanilla extract

1/4 teaspoon salt

2 tablespoons butter

2 teaspoons lemon zest

3/4 pound figs

2 tablespoons honey

1 teaspoon water

1. Heat the oven to 375 degrees. If using a prepared pie shell, proceed to Step 2. Otherwise, roll the pastry dough to a thickness of one-fourth inch and fit it into a 9-inch tart pan with a removable bottom or a pie pan, trimming and discarding any excess. Refrigerate until firm.

2. Meanwhile, in a food processor, grind the almonds, sugar, eggs, vanilla, salt, butter and lemon zest to make a smooth, slightly flowing paste. Set aside.

3. Remove the stems from the figs and cut the fruit into lengthwise quarters. Set aside.