Lunch: Almond-Crusted Fig Tart: Crostata di Fichi Mandorlati

Ingredients

1/2 cup blanched almonds, lightly toasted
2 teaspoons fennel seeds
2 teaspoons aniseeds
1 cup all-purpose flour, plus more, as needed
6 tablespoons very cold sweet butter, cut into small cubes
1/2 cup confectioners' sugar
1/2 teaspoon fine sea salt
1 large egg, lightly beaten with 1 tablespoon cold water
Butter, for tart tin
1 1/2 cups heavy cream
1 large bay leaf
1 teaspoon aniseeds, crushed
1 teaspoon fennel seeds, crushed
1 large egg, slightly beaten
1 tablespoon confectioners' sugar
12 to 14 black or green figs
12 to 14 whole blanched almonds, lightly toasted
2 tablespoons dark brown sugar

Instructions

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