Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1/2 cup toasted sesame seeds

  3. 1/2 cup chopped toasted almond (skin on)

  4. 1/4 teaspoon table salt

  5. 1/4 teaspoon cinnamon

  6. 1/8 teaspoon grated lemon zest

  7. 1/2 cup cold unsalted butter , diced

  8. 2 large eggs , beaten

  9. 1 teaspoon vanilla extract

  10. 12 ounces fresh black figs , stemmed and quartered

  11. 12 ounces raspberries , washed and dried

  12. 1/4 cup packed brown sugar

  13. 1/2 cup white sugar

  14. 1/16 teaspoon grated lemon zest

  15. 3/4 lemon, juice of

  16. 1 1/2 tablespoons flour

  17. 1 tablespoon butter

  18. 1 egg

  19. 1 teaspoon water

  20. 2 tablespoons turbinado sugar

Instructions Jump to Ingredients ↑

  1. In a stand mixer with paddle attachment, combine flour, sesame seeds, almonds, sugar, salt, cinnamon and lemon zest. Cut in butter until mixture resembles coarse breadcrumbs. Add 2 eggs and vanilla, and mix just until it comes together. Form into a disc, wrap in plastic and refrigerate at least 2 hours until firm. (Double-wrapped, dough can be frozen up to 3 months.).

  2. In a saucepan, combine half the figs and half the raspberries with brown sugar, white sugar, lemon zest, lemon juice, and flour. Toss well. Add 1 tbsp butter. Bring to a boil and cook 2-3 minutes until thick. Transfer to a bowl and add reserved figs and raspberries. Stir gently to combine. Taste and adjust lemon or sugar if needed. Cool over ice bath until room temperature.

  3. Remove dough from refrigerator. Remove 1/3 of dough and return to refrigerator. Flour work bench and roll out larger piece of dough to 1/8-inch thickness. Dough will be very fragile, so keep it cold and work quickly but carefully. Transfer carefully to a 9" tart pan. Patch any holes carefully to be sure the base is solid. Press up to form sides.

  4. On a piece of baking parchment, roll out smaller piece of dough to 1/8" thick. Cut into 1/2" strips with pastry wheel or pizza cutter. Transfer parchment to a sheet pan and place in refrigerator 30 minutes.

  5. Fill tart shell with fruit mixture until level with top of shell, about 2½ cups of fruit. Beat 1 egg with water and brush over exposed edge of crust. Lay strips of dough over top in lattice formation. Brush each strip with egg wash as you lay it in place. Press down on lattice strips at edges of tart pan to press them into the edge of the tart shell and trim off excess. (Strips should form a lattice, but do not attempt to actually weave the strips - the dough is too fragile and will break.) Sprinkle with turbinado sugar.

  6. Place pan on foil-wrapped baking sheet (to catch bubble-overs) and bake in preheated 350°F oven 40-45 minutes until juices are bubbly and lattice is golden-brown. Cool to room temperature, remove tart shell, and serve with vanilla ice cream or lightly sweetened whipped cream.


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