1. Preheat the oven to 400 degrees F.

2. Prepare the dough (see below) and crumbles and keep them chilled.

For the Almond Frangipane:

1. To prepare the almond frangipane, pulse the almonds in a food processor until it’s ground like coarse sand. Then add to it the sugar, butter, egg, vanilla and pulse till all ingredients are well mixed.
2. Take the tart doughs out of the fridge and place 2 tablespoons (more or less to taste) of the almond frangipane on top of each tart and then top with about 1 large sliced fig.
3. Top each tart with 2 tablespoons (more or less to taste) of the dough crumbles and an extra Tablespoon of slivered almonds.
4. Bake the tarts for about 25 minutes until they are golden and the top crumbles are slightly crunchy.

For the pastry:

1. Add 2 tablespoons of sugar to the flour before mixing it with butter.
2. Mix in the butter with a from and remove 2/3 cup of the mixture into a separate bowl.
3. Add to that bowl about 2 tablespoons of cold water (or milk) and fluff it up with a fork until it resembles crumbs. The crumbs may be anywhere from dry to wet and in between.
4. Dry crumbs will bake off into dry powder-ish crumbs while wet large crumbs will bake off into chunky crumbs. Chill that bowl of crumbs, covered.
5. To the remaining flour-butter mixture add water to form a dough using the fork (about 1/4 cup).
6. Take golf size pieces of dough and place each into a tart mold pressing it on the bottom and all the way to the sides in an even thickness as best as you but it doesn’t have to be perfect. If the butter starts to melt and you find it hard to spread. Chill the dough for about 15 minutes and continue. Chill the finished tart dough for at least 15 minutes before assembling and baking.