The ingredients

• Puff pastry - is the basis of this pastry, and its crunchy texture will contrast with the creamy pulp of figs and frangipane.
• Figs - the ones used here are those with dark skin, which are less stiff and sweeter. However, we can also use those with green skin (when ripe), or even the dried figs that appear in the autumn/winter season as long as they are well soaked and finely chopped.
• Almond - here 2 types of almond are used, the ground in flour and also the laminated. Anyone who doesn't get or doesn't want to buy almond flour can grind almonds at home, as long as they are finely ground.
• Sugar - an essential element of the frangipane paste, and can be refined, light yellow / brown or coconut sugar.
• Butter - traditionally a frangipane is made with butter in an amount equal to sugar and almonds, giving this cream a more velvety creaminess.
• Egg - it is not advisable to use a large egg, as the egg's function is to bind but also to moisten the frangipane paste, and there is also the juice from the figs to be counted here.
• Cornstarch - is here to counteract the moisture in the juices present (if you make these desserts with dried figs, this ingredient will not be necessary).

How to make

• Start by carefully washing the figs and cutting them into pieces (in half or quarters).
• The frangipane is prepared by beating the sugar with the butter, which must be at room temperature or slightly melted, until the sugar is well dissolved.
• Add the egg with a pinch of salt, mixing well, then the almond flour and cornstarch, wrapping everything until smooth.
• Remove the puff pastry from the refrigerator and roll it out, which can be extended a little more with the help of a kitchen roll.
• A central strip is created in the dough where the almond cream is spread.
• In the remaining puff pastry that has not been covered with frangipane, cuts are made in strips slightly diagonal and perpendicular to the filling (see an example of this technique) or a dough cutter (lattice format) is used instead.
• On top of the almond cream, place the previously cut fig pieces.

• Carefully fold one side of the puff pastry over the figs, covering them.
• The same action is repeated with the other side of the puff pastry, pressing the ends of the pastry a little to close.

• Anyone who wants can brush the surface with egg wash to make it look more golden (I didn't).
• Place in the oven at 200ºC for about 25 minutes.
• Remove from the oven just to sprinkle with almond flakes and a little powdered sugar.
• Put it back in the oven, between 5 to 10 minutes, just so that the almonds toast lightly and the powdered sugar caramelize (it also helps to create a golden tone in the dough).
• After removing from the oven, let it cool and cut into strips.
• They can be served warm or cold, simple or sided by some extras such as whipped cream or ice cream.

Fresh figs and almond dartois

1. The figs are washed and cut into halves or quarters.
2. In a bowl, beat the sugar and butter well.
3. Add the egg and salt, then the almond and corn starch.
4. The puff pastry is rolled out, and the cream previously prepared is spread over the entire length.
5. In the side strips of the puff pastry (without cream), a dough cutter is passed, or cuts are made in strips perpendicular to the filling.
6. Fig pieces are distributed over the cream.
7. Fold one side of the puff pastry over the figs, or cover the figs by folding the strips one by one over them.
8. Then, the same is done with the opposite side of the puff pastry.
9. Bake at 200ºC for 20 to 25 minutes, until the dough is golden brown.
10. Remove from the oven, sprinkle with powdered sugar and laminated almonds, and put them back in the oven (at 200ºC) for 5 to 10 minutes, so that the almonds roast a little and the powdered sugar caramelizes.
11. It can be served warm or cold, with whipped cream, or ice cream.