Its the end of the summer and its also the end of fig season when they are really sweet and ripe.
I like to rinse them with salt water and lay them on paper towels to dry as soon as I get them home. They tend to get moldy very quickly if not stored properly.
Fig Frangipagne Tart
Frozen Puff Pastry Sheets- thawed but still cold
Unroll and cut into squares and cut a 1/8 inch border leaving two corners attached
Bring the cut corners to the opposite side and egg wash to attach to the top of the base.
Egg wash the border
Almond cream
1cup Almond flour
3 eggs
3/4cup sugar
1 stick butter
Cream the butter with the sugar, add eggs and mix till well incorporated
Add almond flour
Spread a thin layer on the base of the puff pastry squares
Slice Figs and place them on top of the almond cream, slightly overlapping.
Bake Tarts at 350F until puff pastry is golden brown and puffed.
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