Fig, Almond, and Blue Cheese Tart

To rehydrate the figs, place 2 cups of water in a large saute pan and bring to a boil. Add the Dried Figs (2 cups) and turn off the heat, leave the figs in the water while preparing the tart dough and filling.

For the tart dough, place the All-Purpose Flour (2 cups) , Granulated Sugar (1 1/2 Tbsp) , and Brown Sugar (1 Tbsp) into the bowl of the food processor; pulse them to combine. Add the Unsalted Butter (1 1/2 sticks) and pulse until it resembles a coarse meal. Add the 1 whole egg, 1 Egg Yolk (2) , and Water (2 Tbsp) and pulse until the dough just forms a ball. Remove from the work bowl and form into a disc; wrap in plastic wrap and place in the refrigerator while the filling is being made.

For the almond filling, place the Almond Paste (1/3 cup) into the bowl of the electric mixer. Using the paddle attachment, start softening up the almond paste at low speed. Add the Unsalted Butter (1/2 cup) and mix until combined. Add the Granulated Sugar (1/3 cup) and continue to mix until incorporated. Add 1 whole egg and 1 Egg Yolk (2) and mix. Add the All-Purpose Flour (1/3 cup) and stir until everything is combined. Remove the bowl from the mixer and using a spatula, gently fold in the Blue Cheese (1/2 cup) .