Fig Almond Tart A Taste of the Mediterranean

Instructions:

1. Combine flour and salt in a food processor or using a pastry blender. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
2. In a bowl, cream together almond flour, sugar, and softened butter until light and fluffy. Beat in the egg, almond extract, and salt until well combined.
3. 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 excess dough and crimp the edges decoratively. Spread the almond filling evenly over the bottom of the tart crust. Arrange the fig halves or quarters attractively on top of the filling.
4. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the crust is golden brown and the filling is set. Let the tart cool completely in the pan before removing it.
5. In a small saucepan, combine honey, lavender buds, and water. Bring to a simmer over medium heat and cook for 2-3 minutes, stirring occasionally, until the lavender has infused the honey. Strain the honey through a fine-mesh sieve to remove the lavender buds.
6. Drizzle the honey-lavender mixture evenly over the cooled tart. Slice and serve immediately or store in the refrigerator.