Fresh Fig and Almond Torte
Eileen Goltz |
Pareve or Dairy
- 1¼ cups flour plus more for rolling
- ½ teaspoon sugar
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter or margarine, cut into pieces
- 2 to 4 Tablespoons ice water
- ½ cup almonds
- ½ cup sugar
- 2 large eggs
- 4 Tablespoons (½ stick) unsalted butter or margarine, room temperature
- 2 teaspoons flour
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 lb. ripe fresh figs (about 16)
- 1 tablespoon fresh lemon juice
- Make dough: In a food processor, pulse flour, sugar, and salt to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 Tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if necessary, gradually add up to 2 Tablespoons more water). Do not over mix.
- Flatten dough into a disk; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days).
- Make filling: In food processor, combine almonds and sugar; process until finely ground. Add 1 egg, butter, flour, vanilla, and salt; pulse until smooth, and set aside. Stem and thinly slice the figs and combine with lemon juice in a medium bowl; set aside.
- Preheat oven to 350°F.
- On a large lightly floured piece of parchment paper, roll dough to a 14-inch round. Spread almond filling in center, leaving a 2-inch border; top 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 1 teaspoon water; brush dough with egg wash.
- Lifting edges of parchment, transfer torte to a rimmed baking sheet. Bake until crust is golden brown, about 1 hour. Let cool on baking sheet at least 30 minutes.
- To serve, cut into wedges.