Fig Tart w/Frangipani

Crust
    1 1/2 C flour
    1/2 C unsalted butter (1 stick) cut into several pieces
    3+ Tbs ice water
    pinch salt

    Mix flour and salt. Cut in butter until butter pieces are pea sized.
    Add water and mix until it comes together in a loose dough. Refrigerate for
    an hour or two

Frangipani
    2 1/2 oz slivered almonds
    1/4 C unsalted butter (1/2 stick)
    1/2+ C powdered sugar
    1 Tbs flour
    1/4 tsp salt
    1/8 tsp vanilla
    1 egg

    Grind almonds to flour/paste. Add remaining ingredients and blend to a thick
    smooth paste. Refrigerate until thickened (1 hr or more).

8-10 ripe figs, stems trimmed.

Pre-heat oven to 350 deg.
Roll dough out to your shape of choice - rectangle or circle.
Build up edge by cutting off a strip and putting it on the new
edge (use water for glue).
Transfer to a baking sheet (silpat on a half sheet pan works well).
Use spatula to add and spread out frangipani into a uniform later up to the edge.
Cut figs from bottom in an X so they open up flower-like. Open figs and place decoratively on tart.
Bake for 45-60 min or until crust and frangipani is browned to taste.
Remove and cool.