Fig Tartlets

For crust
1 cup all purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons ice water
1/4 teaspoon vanilla extract

For filling
1/3 cup whole almonds (about 2 ounces)
1/3 cup sugar1 large egg
3 tablespoons unsalted butter, room temperature
4 teaspoons rum or brandy
12 ounces ripe figs, cut into halves
1/4 cup apricot marmelade

Make crust:
Preheat oven to 375°F. Combine first 3 ingredients in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Mix 2 tablespoons ice water and vanilla in small bowl. Pour water mixture over dough. Process until moist clumps form. Gather dough into ball; flatten into disk. Roll out on floured surface to 12-inch round. Cut 3 rounds about 5 inches big, fit into pie plate and trim excess dough. Using fork, pierce dough all over. Bake crust until pale golden, about 30 minutes (crust may shrink slightly). Cool on rack. Maintain oven temperature

Make filling:
Finely grind almonds with sugar in processor. Add egg, butter and 2 teaspoons rum. Process until batter forms. Pour filling into crust. Arrange fig halves atop filling. Bake until figs are tender and filling is golden and set, about 25 minutes. Melt jelly with remaining 2 teaspoons rum in heavy small saucepan over medium-low heat. Brush jelly mixture over figs. Cool tartelettes. Serve at room temperature.

Recipe is adapted from Bon Apetit Magazine October 1998

Tagged as: Baking, Fig Tartlets, Food photography