Fig-and-Almond Custard Tart

Preheat the oven to 400°F.

Line a 10-inch fluted tart pan with the pâte sucrée according to the instructions on page 196. Prick the bottom with a fork, and line it with a few coffee filters opened out or a piece of parchment paper. Fill the lined tart shell with beans or pie weights, and bake 15 minutes, until set. Take the tart out of the oven, and carefully lift out the paper and beans. Return the tart to the oven, and bake another 10 to 15 minutes, until the crust is an even golden brown. Set aside on a rack to cool completely.

Meanwhile, spread the almonds on a baking sheet, and toast 8 to 10 minutes, stirring a couple times, until they are golden brown and smell nutty. When the almonds have cooled, chop them finely.