Crostata di Fichi / Fig Tart / filled with Di Sarono Amaretto Pastry Cream\
METHOD Roll pastry 1/4" thin. Place in 9" tart pan w/ removable bottom or pie pan; trim excess; chill firm; dock. Bake blind/lightly golden 375 deg 10–15 min. ASSRMBLY add almond mixture to par-baked crust; Smooth w/ back of spoon. Arrange 14-1/4'ed figs (skin side down) on top. Press gently to secure; bake puffed/golden 375 deg 40–45 min. FINAL Lightly Glaze figs. GLAZE Right before removing tart from oven, micro-warm/liquefy 2 tb honey/tsp water in 10-sec intervals. Mix well. FILLING Proc/Grind smooth 3 min 2 c slivered almonds, 2/3 c sugar, 3 eggs, tsp vanilla, 2 Tb amaretto, 1/4 tsp salt, 2 Tb butter, 2 tsp lemon zest; should be slightly flowing paste. SERVE at room temp.