In this Italian-style free-form tart, thinly sliced fresh figs and a tender almond filling are encased in a buttery crust. If you can’t find fresh figs, use ripe plums, pitted and thinly sliced.

　　

Ingredients

serves 8

　　1/2 cup blanched whole almonds

　　1/2 cup sugar

　　2 large eggs

　　4 tablespoons (1/2 stick) unsalted butter, cut into pieces, room temperature

　　2 teaspoons all-purpose flour, plus more for dusting

　　1/4 teaspoon pure vanilla extract

　　1/8 teaspoon salt

　　1 pound ripe fresh figs (about 16), stemmed and sliced

　　1 tablespoon fresh lemon juice

　　Basic Pie Dough (page 364)

　　1 teaspoon water

　　

Step 1

In a food processor, combine almonds and sugar; process until finely ground. Add 1 egg along with butter, flour, vanilla, and salt; pulse until smooth. In a bowl, gently toss figs and lemon juice to combine.

　　

Step 2

Preheat oven to 350°F. On a large, lightly floured piece of parchment paper, roll out dough to a 14-inch round. Transfer to a rimmed baking sheet. Spread almond filling in center of dough, leaving a 2-inch border; top evenly with fig mixture. Fold border over edge of filling, pleating all around; press down gently to seal. In a small bowl, mix remaining egg with the water; brush dough border with egg wash.

　　

Step 3

Bake until edges of crust are golden brown, about 1 hour. Let cool on baking sheet at least 30 minutes before cutting into wedges and serving.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.