- 2 package refrigerated pie crust (1 package if making one tart)
- 1 T sugar
- 3 1/2 ounces almond paste, at room temperature, cut into 1/2 inch pieces (1/2 log)
- 1/3 C mascarpone cheese, at room temperature
- 1 tsp. vanilla extract
- 2 T honey
- 12 fresh figs, sliced, stems removed (one package)
- 1/4 C apricot jam
- 1/4 C sliced almonds for garnish
- powder sugar for dusting
- dollops of whipped cream (make your own or use cool whip)
Heat oven to 400 degrees and make sure oven rack is in the center of the oven. Use 6 individual tart plates or 1 large tart pie pan. (I used 6 small, individual tart plates.) Slightly grease the plates with pam, wipe off any excess, set aside. Roll out the pie crust and cut in large circles. You can press together left over dough, roll it out again with a bottle or rolling pin and cut another circle (or square). Place the cut out dough into the tart plates, press down and then trim any excess dough with a knife. (If using one large tart pan, you only need one sleeve of dough. The filling will be the same.)
In a clean food processor, combine sugar, almond paste, mascarpone cheese, vanilla, and honey. Blend until smooth.
Spread the almond filling over the dough. ( It will take about 1 heaping teaspoon full for each small tart. ) Arrange the figs on top of the almond filling. Spoon the jam over the figs (about a teaspoon full) and spread around evenly with the back of the spoon.
Bake the tart until the crust is golden, about 25 minutes (approx. 30 min. if 1 large tart). Take out and let cool on a cooling rack. Sprinkle with sliced almonds for decoration. Right before serving, top with a dollop of whipped cream and sprinkle with powder sugar. Should be served warm or room temperature. (I like to set the tart on a larger plate with a doily, sliced strawberry and two mint leaves, optional only!)