Fig and Rasberry Tart in a Poppy Seed Crust

This recipe is adapted from one of my favorite cookbooks, Baking with Julia.  (That would be the one and only Julia Child, of course.)  I created my own version of the recipe by making what should have been a colossal mistake: Somehow I used poppy seeds in the tart crust instead of sesame seeds.  I have no idea how I did that, but you know what?  It turned out beautifully, and I didn’t even realize I’d made a mistake until I went to make the tart again some months later.  I read the recipe and was shocked to realize what I’d done.  But instead of correcting my error, I just kept right on making it my own way.  And everyone loves it.  I make it every year when my neighbor’s fig tree is in full production.

Figs and raspberries are still on the shelves here in Northern California (not at their cheapest) but I realize they’re already gone in most of the rest of the country.  So bookmark this recipe for next fall.  You’ll love it.

Make the Poppy Seed Crust

2 large eggs
1 teaspoon pure vanilla extract
3/4 cup unblanched almonds, lightly toasted and cooled
1/4 cup poppy seeds, lightly toasted and cooled
1/2 cup granulated sugar (divided)
2 cups all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
pinch of finely grated lemon zest
2 sticks cold unsalted butter, cut into 1/2-inch cubes

Whisk the eggs together with the vanilla in a small bowl.  Set aside.

Put the almonds, poppy seeds, and 1 tablespoon of the sugar into the work bowl of a food processor fitted with the metal blade.  Pulse until the almonds are very finely chopped, but not oily.  Transfer the mixture into the bowl of a stand mixer fitted with the paddle attachment and add the remaining sugar, flour, cinnamon, salt, and lemon zest.  Mix on low for 10 seconds, just to combine.

Keeping the mixer on low, add the butter and mix until the mixture resembles coarse meal.  Add the eggs and vanilla mixture, mixing just until incorporated.

Turn the dough onto a smooth work surface dusted with flour and knead gently two or three times until it holds together.  Separate into two slightly uneven halves, wrap in plastic wrap, and refrigerate for at least 20 minutes to allow the dough to rest.

Make the Fig-Raspberry Filling

3/4 cup fresh figs, quartered
3/4 lb fresh raspberries
1/2 cup granulated sugar
1/4 cup light brown sugar (packed)
1.5 tablespoons all-purpose flour
1/2 tsp grated lemon zest
1 tablespoon unsalted butter
fresh lemon juice to taste

Place half of the figs and half of the raspberries in a medium saucepan and stir in the sugars, flour, zest, and butter.  Bring the mixture to a soft boil over medium heat, stirring often to prevent the fruit from burning.  Once the mixture is thickened (about 8 minutes), transfer the cooked fruit to a large bowl and stir in the uncooked fruit.  Add more lemon juice to taste, if needed.  Allow to cool to room temperature.

Remove the dough rounds from the refrigerator and allow to sit at room temperature for 5 minutes.  Roll the smaller half into an 11-inch round and press into the bottom of a 9-inch fluted tart pan.  Don’t fret if the dough breaks; you can patch it with scraps and no one will ever know the difference.  Pinch the excess dough up around the edge of the tart pan, as you’ll have a bit of shrinkage during baking.

Pour the cooled fruit filling into the dough-lined tart pan.  Refrigerate while you roll out the larger dough round.

Roll out the remaining dough into a 10-inch circle.  Using a fluted pastry wheel, slice the round into strips.  Remove the chilled tart from the refrigerator and arrange the strips over the top of the fruit in a lattice pattern.  For a “quick” lattice: Place one strip vertically along the edge of the tart, then another across the top, farthest away from you.  Brush the strips with egg wash (1 yolk mixed with 1 tablespoon water) and repeat, laying strips vertically and horizontally in an alternating pattern and brushing them with egg wash after each strip until the tart is covered.  Refrigerate the entire tart for at least 30 minutes, covered loosely in plastic wrap.

Preheat oven to 350 F.  Remove tart from the refrigerator and sprinkle with turbinado sugar.  Place on the middle rack, setting a greased cookie sheet underneath to catch fruit drippings.  Bake for 45 minutes until the fruit is thick and bubbling and the crust is golden brown.  Cool until slightly warmer than room temperature.

Serve with good-quality ginger or vanilla ice cream.