Fig and Raspberry Almond Tarte

Crust:

1 cup butter, cold, cut into 1/2 inch pieces.
1 cup almonds, finely ground
1 cup ap flour
1 teaspoon salt
2 tablespoons sugar
ice water as needed

Mix together ground almonds and flour. Add salt and sugar. Mix. Cut butter into flour mixture until it looks like course sand. Add just enough ice water so that the dough holds together. Gather dough into two equal balls and flatten into disks. Wrap in plastic and refrigerate while you make the filling.

Filling:
12 oz fresh or frozen raspberries
1 cup sugar
12 figs

Heat berries and sugar in a sauce pan until mixture resembles a watery jam. Depending on the berries, you may have to add a little water. Let cool to room temperature.

Cut figs in quarters lengthwise, set aside.

Roll out one disk of pie dough into 1/8 inch thick circle. Place in 8 or 9 inch tart pan. Place figs evenly around the bottom of the tart pan on top of the dough. Pour raspberry "sauce" over the figs to fill the pastry shell. Roll the second disk of pie dough into a 1/8 inch thick circle. Cut into 1 inch strips.

Lay strips along top of filling, attaching at the edges to the bottom crust and leaving a 1 inch gap between each strip. Turn the pie and place the rest of the strips are at a diagonal, forming a diamond shape of raspberry filling showing through. Don't worry about doing any sort of "basket weave" under-over thing. This dough is so buttery, it all just melts into itself anyway.

Bake at 400 for 30-45 minutes or until the crust is brown. If the outside part of the crust starts cooking too fast, turn the oven down to 350.

Serve with 1 cup whipped mascarpone cheese mixed with 1 teaspoon lemon zest and 1 teaspoon vanilla.