Ingredients

Makes one 4 x 14-inch tart

　　Pâte Sablée (page 654; do not divide dough into 2 pieces)

　　1 cup Almond Frangipane (page 655)

　　4 ounces figs (about 4), halved lengthwise, or quartered, if large

　　1/3 cup black seedless grapes, halved

　　1 tablespoon turbinado or other raw sugar

　　Gorgonzola dolce, for serving

　　

Step 1

Press the dough into a 4 × 14-inch rectangular tart pan with a removable bottom. Refrigerate 10 minutes. Trim the dough flush with the top edge of the pan. Refrigerate until cold, about 30 minutes.

　　

Step 2

Preheat the oven to 375°F. Line the tart shell with parchment, and fill with pie weights or dried beans. Bake until the edges are golden, about 15 minutes. Remove the parchment and weights; continue baking until the surface is golden, about 10 minutes. Let cool on a wire rack.

　　

Step 3

Spread the frangipane in the tart shell. Arrange the figs and grapes on top, pressing gently. Sprinkle with the sugar. Bake until golden, 40 to 45 minutes. Let cool on a rack. Serve with Gorgonzola dolce.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.