Recipe information
Yield
Makes one 4 x 14-inch tart
Ingredients
Pâte Sablée (page 654; do not divide dough into 2 pieces)
1 cup Almond Frangipane (page 655)
4 ounces figs (about 4), halved lengthwise, or quartered, if large
1/3 cup black seedless grapes, halved
1 tablespoon turbinado or other raw sugar
Gorgonzola dolce, for serving
Preparation
Step 1
Press the dough into a 4 × 14-inch rectangular tart pan with a removable bottom. Refrigerate 10 minutes. Trim the dough flush with the top edge of the pan. Refrigerate until cold, about 30 minutes.
Step 2
Preheat the oven to 375°F. Line the tart shell with parchment, and fill with pie weights or dried beans. Bake until the edges are golden, about 15 minutes. Remove the parchment and weights; continue baking until the surface is golden, about 10 minutes. Let cool on a wire rack.
Step 3
Spread the frangipane in the tart shell. Arrange the figs and grapes on top, pressing gently. Sprinkle with the sugar. Bake until golden, 40 to 45 minutes. Let cool on a rack. Serve with Gorgonzola dolce.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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