Mary Risley's Fresh Fig & Plum Tart

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SF Gate

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Ingredients

Crust

1 cup flour

1/2 cup butter, cut in 1-inch pieces

1 tablespoon sugar

1/8 teaspoon salt

1 tablespoon water mixed with a few drops vanilla

Filling

1/3 cup unpeeled almonds

1/3 cup sugar

1 egg

3 tablespoons butter

2 teaspoons raspberry or cherry eau- de-vie (framboise or kirsch)

Topping

1 pound unpeeled figs, halved

1 pound dark plums, halved

1/2 cup red currant jelly

1 teaspoon framboise or kirsch

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