DESSERT

FIG FRANGIPANE TART

• Prepared pastry for a 9-inch pie pan

Heat oven to 375 degrees. Fit dough into a 9-inch tart pan with a removable bottom or a pie pan, trimming excess. Refrigerate.

In a food processor, grind the almonds, sugar, eggs, vanilla, salt, butter and lemon zest to make a smooth, slightly flowing paste. Set aside. Stem the figs and cut the fruit into lengthwise quarters. Set aside.

Prick the pastry shell with a fork. Lay a sheet of foil or parchment on the bottom of the shell and fill with dried beans or baking beads. Bake until the rim is dried and lightly golden, about 10 minutes. Remove the beans and foil.

Spread the almond mixture evenly in the base of the tart with the back of a spoon. Arrange fig quarters on top, pushing them in a bit. Place on a baking sheet and bake until the almond mixture is puffed and golden, 40 to 45 minutes.

Warm the honey and 1 teaspoon water in a small saucepan until fluid, and brush lightly on each fig with the tart is done. Serve at room temperature. Makes 8 servings.

Per serving: 655 calories, 43 g fat (18 g saturated), 12 g protein, 61 g carbohydrates, 5 g fiber, 148 mg cholesterol, 252 mg sodium.

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