Ingredients:

  • 1 sheet (480g) frozen puff pastry, thawed
  • 1 tbsp (15ml) melted butter
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg (50g)
  • 1 cup (100g) superfine almond flour
  • 1 tsp (2g) vanilla extract
  • 1/4 tsp (1.5g) salt
  • 10-12 fresh figs (450g), stems removed
  • 2 tbsp (30ml) honey
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Cream the softened butter and sugar. Mix in a medium bowl until the mixture looks pale and fluffy.
  2. Add the egg and vanilla. Beat these in well before folding in the almond flour and salt until a smooth, thick paste forms.
  3. Roll out the thawed puff pastry. Place it on a parchment lined baking sheet. Note: Trim to fit a 9 inch pan or leave a 1 inch border for a rustic look.
  4. Brush the edges. Use the melted butter on the 1 inch border to help it brown.
  5. Spread the almond cream. Apply the mixture evenly over the center, leaving that buttered edge clear.
  6. Prepare the figs. Slice them into uniform rounds or quarters.
  7. Arrange the fruit. Place the figs in a tight, overlapping spiral on top of the frangipane.
  8. Glaze the topping. Drizzle the honey and lemon juice over the figs.
  9. Bake at 400°F (200°C). Cook for 20-25 minutes until the pastry edges are deep golden brown and the figs are bubbling.