Fig Frangipane Tart

Crust

• 1/2 cup (125 ml) unsalted butter, softened
• 1/3 cup (75 ml) sugar
• 1 egg
• 1 1/2 cups (375 ml) unbleached all-purpose flour
• 1/4 teaspoon (1ml) salt

Frangipane

• 1/2 cup (125 ml) unsalted butter, softened
• 1/2 cup (125 ml) sugar
• 2 teaspoons (10 ml) vanilla extract
• 2 eggs
• 1 1/4 cups (310 ml) ground almonds
• 3 tablespoons (45 ml) unbleached all-purpose flour

Garnish

• 8 fresh figs, halved (adjust quantity depending on size)
• 1 whole fig
• 3 tablespoons (45 ml) warm honey