Author Notes
Our fig tree produced fruit much later this year than it had last year, but we are having a bountiful harvest nonetheless. Here is a sweet treat taking advantage of these fresh figs! —StephanieBezner
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Ingredients
- Tart Crust
-
1 2/3 cups
gingersnaps
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4 tablespoons
melted butter
- Tart Filling
-
5 ounces
raw almonds, blanched and peeled
-
1/2 cup
sugar
-
1 teaspoon
vanilla extract
-
2 tablespoons
butter
-
1/4 teaspoon
salt
-
2
eggs
-
1/2 pound
figs, quartered
-
5 teaspoons
honey
-
1 teaspoon
water
Directions
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Preheat oven to 375 degrees. Process gingersnaps in a food processer until they are crumbs. Pour gingersnap crumbs into a bowl and combine with melted butter. Spread and press into an 8" round tart pan with removable base. Pre-bake tart shell for 8 minutes. Allow tart shell to cool.
-
In a food processor, process almonds, sugar, vanilla, butter and salt. Once the mixture is crumbly, add two eggs until smooth paste develops.
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Once tart shell has cooled a bit, spread the almond mixture in the base of the tart. Arrange the cut figs on top of the almond mixture, pushing in a bit. Bake the tart until puffed and golden, about 40 to 45 minutes. (You should put the tart pan on a baking sheet to avoid overflow.)
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Combine honey and water and heat 15 seconds in microwave. Once tart has cooled for a few minutes, brush top of tart with honey mixture.
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