Fresh Fig and Frangipane Tartlet
It's fresh fig season! Filled buttered mini silicone tart molds with frangipane.
-- 1/2c butter, 1/2c sugar, splash vanilla, 2 eggs, 1 1/4c blanched almond flour, 3Tbs corn starch, pinch of salt --
Laid a sliced fresh fig on top. Baked at 350 for 25-30 minutes. Whilst still warm, brushed with honey. Enjoy!