Figs in Season Tart – When figs are in season, a tart must be made! Figs, almonds, are cinnamon baked to perfection, and for added texture, toasted sliced almonds and sugar sprinkled on the top.
Tart:
– 1 cup natural raw almonds (not blanched)
– 1/8 cup sugar
– 1/4 cup all-purpose flour
– 1/2 tsp baking powder
– 1/8 tsp cinnamon
– 1/8 tsp salt
– 3 eggs
– 4 Tbsp butter, melted, cooled
– 12 to 14 ripe figs
– 1/8 cut sliced almonds, toasted
– 1/2 tsp almond extract
– 1 tsp sugar for sprinkling
Prepare butter:
Melt butter, cool off. Put aside.
Prepare almonds:
Toast almonds by spreading them onto baking sheet and put in oven at 350 for 10-12 min.
Prepare figs:
Remove stem from each fig and cut in half. Put aside.
Make almond mixture
In food processor combine raw almonds and sugar – grind to a coarse powder.
Sift in flour, baking powder, cinnamon and salt; pulse to combine.
Make eggs & butter mixture
With hand mixer, whisk eggs until foamy. Add melted butter, honey and almond extract.
Then combine:
To egg mixture add almond mixture and beat for a minute until batter is just mixed. Do not overmix.
Butter a 9-inch tart pan or pie pan. Pour batter into pan.
Arrange fig halves cut-side up over the batter.
Sprinkle figs with 1 tsp sugar and toasted sliced almonds.
Bake at 375 for 30 minutes, until golden outside and dry at center when probed with a cake tester.
