Fig and Almond Tart with Honey Drizzle

**Make the crust:** In a food processor, pulse together flour, butter, powdered sugar, and salt until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Do not overmix.

Alternatively, combine dry ingredients in a bowl and cut in butter using a pastry blender or your fingers until a coarse crumb forms, then gradually add ice water.

Turn the dough out onto a lightly floured surface and gently form into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

**Make the frangipane:** In a medium bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg, then stir in the almond flour and almond extract until combined.

**Assemble the tart:** Preheat oven to 375°F (190°C).

On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to the tart pan and press it into the bottom and up the sides. Trim any excess dough. Poke holes in the bottom of the crust with a fork (this prevents the crust from puffing up).

Spread the frangipane evenly over the bottom of the tart crust.

Arrange the fig halves or quarters decoratively on top of the frangipane.

Whisk the egg and water to make an egg wash. Brush the crust with the egg wash for a golden brown color.

Bake for 35-40 minutes, or until the crust is golden brown and the frangipane is set. If the crust is browning too quickly, cover the edges with foil.

Let the tart cool slightly before removing it from the pan. Carefully remove from the pan and place on a serving plate.

Drizzle with honey before serving. Serve warm or at room temperature.