BLACKBERRY-FIG TART WITH LEMON AND ALMONDS

(adapted from Debbie Major)
 
makes one  8” x   11“ tart,  serving 8 generously
 
For the Lemon Pastry-
 
1½ cups all-purpose flour
pinch salt
½ cup powdered sugar, sifted
zest of 1 large lemon
1 stick (4 oz.) cold, unsalted butter cut into small pieces
1 egg yolk
2 teaspoons fresh lemon juice
 
¼ cup good quality seedless blackberry jam
 
In the bowl of a food processor fitted with the blade attachment, place the flour, salt, powdered sugar and lemon zest. Pulse a few times to combine. Add the cold butter and pulse until the mixture resembles coarse crumbs. Transfer the flour/butter mixture to a large bowl. In a small bowl, whisk together the egg yolk and lemon juice then add to the flour/butter mixture, using your fingertips to combine. Gather the pastry together, pat it into a disc and wrap in plastic wrap. Refrigerate for 15 minutes before rolling out. Roll out the pastry on a lightly floured sheet of parchment paper into an ⅛” thickness. Transfer the pastry to a buttered and floured 8” x 11” tart pan with a removable bottom. Smooth the pastry along the bottom and up the sides of the pan. Use a fork to prick the base of the pastry all over then refrigerate for half an hour. Preheat the oven to 350 degrees F. Set the chilled tart shell on a baking sheet. Bake on the middle rack of the oven for 18 minutes, just until lightly golden. Let the tart shell cool for about 5 minutes, then use an offset spatula to smooth ¼ cup of jam over the bottom of the tart shell. Prepare the almond filling.
 
For the Almond Filling-
 
1 stick (4 oz.) unsalted butter, room temperature
½ cup light brown sugar
zest of 1 large lemon
1½ cups blanched almonds, finely ground in a food processor
2 eggs, lightly beaten with a fork
⅓ cup all-purpose flour
¼ teaspoon baking powder
pinch salt
1½ cups blanched almonds, finely ground in the food processor
½ teaspoon vanilla extract
⅛ teaspoon almond extract
 
For Topping-
 
1 cup fresh blackberries, lightly rinsed, dried on paper towels
1 cup fresh figs, lightly rinsed, stemmed, cut in halves then each half cut in quarters
¼ cup blanched toasted almonds
 
 
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar and lemon zest until fluffy. Add the ground almonds and beat on low until combined.  Scrape down the sides of the bowl, add the eggs and beat on low just until combined. In a small bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter/sugar/eggs, beat on low just until incorporated. Add the extracts. Scrape down the bowl thoroughly.
 
Carefully spread the almond filling over the jam-lined pastry. Scatter half of the fruit on top of the filling, gently pressing the berries into the mixture. Scatter the remaining fruit over the filling. Place the tart on a parchment lined baking sheet and bake in the pre-heated 350 degree F oven for 10 minutes to set the filling. Remove the tart from the oven just long enough to sprinkle the ¼ cup blanched toasted almonds over the tart. Return the tart to the oven and bake for an additional 35 minutes until toasty brown and tests clean with a knife. Let the tart cool on a rack for at least 30 minutes before removing the sides of the pan and slicing. Refrigerate any leftovers.