3/4 pound fresh figs, quartered
3/4 pound fresh raspberries
1/2 cup granulated sugar
1/4 cup (packed) light brown sugar
1-1/2 tablespoons all-purpose flour
1/2 teaspoon grated lemon zest
1 tablespoon unsalted butter
Fresh lemon to taste
1 recipe Sesame-Almond Dough [recipe below], divided into 2 uneven “halves” and chilled
1 large egg beaten with 1 tablespoon cold water, for egg wash
Coarse or turbinado sugar
Put half the fruit in a medium saucepan, keeping the remaining fruit close at hand. Add the granulated sugar, brown sugar, flour, lemon zest, and butter and stir to mix. Bring the mixture to a soft boil over medium heat, stirring constantly. The fruits will release their juices and the liquid will thicken. Turn the mixture into a bowl and stir in the uncooked fruit. Taste a spoonful, paying particular attention to the saucy liquid, and add lemon juice as needed. Cool the filling to room temperature.
Remove the smaller piece of dough from the refrigerator and give it a few bashes with the end of your rolling pin to soften it enough to get it rolling. Working on a floured sheet of parchment paper, roll the dough into a 10-inch circle. Using a ruffle-edged pastry wheel or a thin sharp knife, cut the circle into 1/2-inch-wide strips. Slip the parchment onto a baking sheet, cover the strips with waxed paper, and chill the dough while you roll out the bottom crust.
Lining the Tart Pan.
Working on a floured surface, roll the bottom crust into an 11-inch circle. Carefully center the dough over a 9-inch fluted tart pan with a removable bottom and gently work it into the pan, pressing it evenly into the bottom and up the sides. Don’t worry if the dough breaks (as it inevitably will), it is easily patchable. In fact, the dough, when soft, is similar to a press-in crust, just press a peice of dough into any hole and it will stick.
(If the crust is really soft and unworkable at this stage, refrigerate it again before proceeding.) Trim, leaving a bit of dough as an overhang, about 1/8 inch, and use it to build up a slight ledge around the edge of the tart.
Filling the Tart Pan.
Pour the cooled filling into the tart shell and brush the edges of the shell with the egg wash.
Forming the Lattice.
Remove the lattice strips from the refrigerator and count the number of strips you cut. Plan on using half for the vertical strips, half for the horizontal, and figure out the spacing between each strip accordingly. Lift one strip of dough from the parchment paper with the help of a long icing spatula and place it vertically across the left side of the tart. Brush with a little egg wash and trim the ends even with the edge of the tart. Now place a strip horizontally across the top of the tart, crossing the first strip; brush and trim. Continue in this way, alternating vertical and horizontal strips, until the top is covered.
Chilling the tart.
Chill the tart for about 30 minutes before baking. It can be kept in the refrigerator for a couple of hours if necessary; cover with plastic. Cover the remaining egg wash with plastic wrap and refrigerate.
Baking the Tart.
Position a rack in the center of the oven and preheat the oven to 350 degrees F.
Remove the tart from the refrigerator and brush once more with egg wash. Sprinkle the top with coarse sugar. Place the tart on a parchment-lined jelly-roll pan to catch any drips and bake for about 45 minutes, until the pastry is a rich golden brown and the filling is bubbling. Transfer to a cooling rack. After about 10 minutes, remove the sides of the tart pan and slide the tart off the base onto a platter. Serve the tart at room temperature.
Storing.
This is best the day it is made, but leftovers can be covered and stored in the refrigerator for 1 day. Bring to room temperature before serving.
Sesame Almond Dough
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup unblanched almonds, lightly toasted and cooled
1/2 cup sesame seeds, lightly toasted and cooled
1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon finely chopped lemon zest
2 sticks (8 ounces) cold unsalted butter
Whisk the eggs together with the vanilla extract until blended; set aside until needed.
Put the almonds, sesame seeds, and 1 tablespoon of the sugar in the work bowl of a food processor fitted with the metal blade. Pulse until the almonds are finely chopped, but not oily or pasty. Turn the mixture into the bowl of a mixer fitted with the paddle attachment and add the remaining sugar, the flour, cinnamon, salt, and zest. Mix on low speed for a few seconds, just to combine the ingredients.
Keeping the mixer on low, add the butter and mix until the mixture resembles fine crumbs. Don’t worry if a few large pieces of butter remain; you can work these out later. Add the egg mixture, mixing only until the dough is uniformly moistened and forms curds, about 15 seconds. Turn the mixture out onto a smooth work surface.
Kneading the Dough. Knead the dough gently a couple of times just to fully blend the ingredients.