Fresh figs, blackberries and a hint of pungent oregano are baked together with an almond frangipane filling to make this sweet and slightly savory Blackberry-Fig Tart with Oregano.
- 1 ¼ cup all-purpose flour (plus more for rolling)
- 3/4 teaspoon kosher salt (divided)
- 1 cup cold unsalted butter (cut into small pieces, divided)
- ¼ cup ice cold water (or more as needed)
- 3/4 cup chopped blanched almonds
- ½ cup granulated sugar
- 1 tablespoon minced fresh oregano
- 2 large eggs
- ½ teaspoon vanilla extract
- 6 ounce fresh blackberries
- 6–7 fresh figs (halved)
- mascarpone cheese (optional)
Make the crust: Pulse flour, and ½ teaspoon salt in a food processor until combined. Add ½‑cup butter pieces, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.
Drizzle ¼ cup ice water into the mixture using the feed tube. As it drizzles in pulse until mixture just begins to hold together in jagged shards (it should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Press dough into a disk, and wrap in plastic. Refrigerate until firm, about 1 hour or overnight.
Roll dough to a 14-inch circle (1/8 inch thick) on a floured surface. Fit dough into bottom and up sides of a 10-inch fluted round tart pan with a removable bottom. Trim excess dough flush with edges of pan using a knife. Refrigerate until firm, about 1 hour.
Set the oven rack to the center position. Preheat oven to 350 degrees F. Prick bottom of tart shell all over with a fork, line with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, and bake until set and lightly golden, about 15 minutes more. Let cool. Lower oven to 325 degrees F.
While the shell bakes make the filling: Pulse almonds in a food processor until finely chopped. Add sugar, oregano, and remaining ¼ teaspoon salt; pulse to combine. Add remaining ½‑cup butter pieces, eggs, and vanilla; process until almond batter is smooth.
Spread the blackberries evenly into tart shell. Top with almond batter until about 2/3 full. Do not overfill. Gently press fig halves, cut side up into the batter. They should sit slightly embedded in the batter but take care not to press hard enough as to make the batter overflow or to swallow up the figs entirely.
Bake for 1 hour 20 minutes, or until set and nicely browned on top. Serve with mascarpone on the side if using.