Teresa's Recipes
Fig and Almond Tart
Indulge in the delightful symphony of sweet, juicy figs and crunchy, nutty almonds in this exquisite tart. A luxurious treat that takes you on a culinary journey back to the Mediterranean, where figs and almonds have been savored for centuries. The combination of the sweet honey glaze and the aromatic vanilla essence further enhances the flavor profile, making this tart a dessert to remember.
Ingredients
- 1/4 cup Sliced almonds
- 2 tablespoons Honey
- 8, sliced Fresh figs
- 1 teaspoon Vanilla extract
- 1, large Egg
- 1/2 cup, cold and cubed Unsalted butter
- 1/2 cup Granulated sugar
- 1 cup Almond flour
- 1 cup All-purpose flour
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Calories: 450
- Fat: 22g
- Carbs: 56g
- Protein: 8g
- Sodium: 80mg
- Sugar: 30g
Instructions
- Preheat the oven to 375°F (190°C).
- In a food processor, combine the all-purpose flour, almond flour, granulated sugar, and cold cubed butter. Pulse until the mixture resembles coarse crumbs.
- Add the egg and vanilla extract to the food processor. Pulse again until the dough comes together.
- Roll out the dough on a lightly floured surface to a circle that will fit your tart pan.
- Transfer the dough to the tart pan. Press it gently into the pan, conforming to the shape. Trim any excess dough.
- Arrange the sliced figs on top of the dough in your desired pattern.
- Drizzle honey over the figs and sprinkle with sliced almonds.
- Bake in the preheated oven for 35-40 minutes, or until the crust turns a golden brown and the figs are soft and juicy.
- Let the tart cool before serving. For an added touch of indulgence, serve with a scoop of vanilla ice cream.
Tips
- Choose ripe but firm figs for the best flavor and texture.
- If fresh figs are not available, dried figs can be used as a substitute. Hydrate them in warm water for 30 minutes before using.
- For a gluten-free version, replace all-purpose flour with a gluten-free blend.