Almond Fig Tart (Grain Free)
I used this recipe for dehydrated almonds (omitting the maple syrup).
Inspired by Bon Appetit.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 5 hours 30 minutes
- Category: Dessert
- Diet: Gluten Free
Ingredients
Units
For the Pastry Cream:
- 1/2 cup milk
- 1/4 cup heavy cream
- 1/4 cup maple syrup
- 1 large egg
- 2 teaspoons arrowroot
- 1 teaspoon vanilla extract
For the Crust:
- 2 cups almond meal (ground almonds)
- 2 tablespoons coconut flour
- 1/2 cup organic whole cane sugar or sucanat
- 1/2 teaspoon unflavored gelatin (I prefer Bernard Jensen)
- 3/4 teaspoon Celtic sea salt
- 1 stick unsalted butter, cold, cut into tablespoons
For the Frangipane:
- 1 3/4 cups dehydrated almonds (see headnote)
- 1/4 cup organic whole cane sugar or sucanat
- 1/2 cup unsalted butter, room temperature
- 1/4 cup maple syrup
- 2 large eggs
- 12 ounces fresh mission black figs, cut in half
Instructions
- Pour milk and cream into a medium saucepan and bring to a simmer over medium heat. Whisk maple syrup, 1 egg, and arrowroot in a small bowl. Using a ladle, spoon about 1/4 cup of the hot milk into the egg mixture, whisking constantly until smooth. Slowly pour mixture into the saucepan with the hot milk, whisking constantly. Whisk until mixture begins to boil and thickens, about 3-4 minutes. Remove from heat and whisk in vanilla. Transfer pudding to a small bowl, cover and chill in the refrigerator until cold, about 3 hours.
- Preheat oven to 350 degrees F and adjust rack to middle position. Using a pastry brush, butter a 9-inch round tart pan. Place almond meal, coconut flour, sugar, gelatin and salt in the bowl of a food processor. Pulse 2-3 times to combine. Add butter and process until a dough forms. Press dough into and up the sides of the buttered tart pan. Bake for 12 minutes.
- Place almonds and whole cane sugar in the bowl of a food processor. Pulse until almonds are ground (do not grind to a paste). Beat butter and maple syrup using an electric mixer until combined (it will be a bit lumpy). With mixer on low, add 2 eggs, one at a time, until combined. Gradually beat in the almonds and then 1/2 cup of the pastry cream (you will have some pastry cream left over). Cover and chill in the refrigerator until cold, about 1 hour.
- Preheat oven to 350 degrees F. Spread filling over cooled crust and arrange figs, cut side up in concentric circles over filling. Place tart on a rimmed baking sheet and bake until filling is golden brown and set, about 35-45 minutes. Let tart cool completely in pan on a wire rack.
Nutrition
- Serving Size: Makes 1 9-inch tart