Brandied Fig and Frangipane Tart

This may seem complicated at first glance, but it is quite easy. You make the pastry, marinate the figs and then make the frangipane paste. It is then just a matter of putting all the elements together. The frangipane mix is really versatile: you can fill tarts with it, as I have here; you can spread it over the tart base and put the fruit on top; or you can pour it around the fruit. Peaches, nectarines, apricots, pears and cherries work really well. A note on the figs: don’t use tenderized