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Fresh Fig and Almond Torte
Fresh Fig and Almond Torte Eileen Goltz | Pareve or Dairy
3 hours, 30 minutes 1 hour
1 hour, 30 minutes
1 hour
8 servings

  • Dough:
  • 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

  1. 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.
  2. Flatten dough into a disk; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days).
  3. 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.
  4. Preheat oven to 350°F.
  5. 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.
  6. In a small bowl, mix remaining egg with 1 teaspoon water; brush dough with egg wash.
  7. 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.
  8. To serve, cut into wedges.