Almond Fig Tart
Prep time
Cook time
Total time
This almond fig tart is absolutely delicious (or you could use feijoa instead). It's gluten free, refined sugar free and nutritionally dense (as far as desserts go! 😉). Serve with natural unsweetened yoghurt or whipped cream for a delicious dessert. You can easily freeze any leftovers.
Author: Wick Nixon
Serves: 8 serves
Ingredients
- 130 gm butter, softened
- ⅔ c coconut sugar (or ½ c for less sweet)
- rind of l lemon
- 1 vanilla bean, split and seeds scrapped (or 2 t vanilla essence)
- 3 eggs
- 2 c almond meal (or 1 ½ c almond meal & ½ c flour if not GF)
- 1 t baking powder
- 1 c flaked almonds
- 6 large or 12 small figs, quartered (or use firm feijoas)
- ¼ c honey, melted
Instructions
- To make the Almond Fig Tart, preheat oven to 160° C. Lightly grease a 28cm fluted loose-bottomed tart tin or ceramic quiche dish. Place the butter, sugar, lemon rind and vanilla seeds in the bowl of an electric mixer and beat for 6–8 minutes, or until light and fluffy.
- Add the eggs, one at a time, beating well after each one. Add the almond meal, flour if using and baking powder and mix to combine. Fold in the flaked almonds. Spoon into the tart tin and spread until smooth.
- Place the figs into the almond filling, pressing down slightly. Place in the oven and cook for 40-45 minutes, or until golden. Remove from the oven and, while still hot, brush with the honey. Serve warm with whipped cream or natural unsweetened yoghurt.
For other delicious recipes for the whole family for breakfast, lunch, dinner, snacks, desserts and sweet treats, check out the RECIPES section.
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