This elegant dessert features ripe seasonal figs suspended in an almond-essence tart set in a delicate hazelnut crust. Get the recipe!
Fig lovers rejoice! I've created this fig and frangipane tart just for you. Ripe seasonal figs are halved and set into a dense and buttery almond filling. The whole creation is nestled in a fragrant hazelnut crust. It's truly a treat to remember. Read on for the recipe.
Fig season is August through October. Expect to see cases of fresh figs in your grocer's produce department. Figs are the focus of this sophisticated dessert good enough to serve at special occasions and formal affairs. Your guests will be wowed by this amazing gluten-free fig tart.
What is a tart, and how does it differ from a cake? A tart, or torte in French, is typically a denser cake – dense because tarts don't contain the rising agents like baking soda and powder like cakes do. Tarts also are often, but not always, made with a shortbread or nutty crust.
The LFG fig tart is lectin free, pleasing the eye and taste buds, and is made without added sugar. It's a dessert you can count on to make guts happy. As you may have guessed, figs aren't just pretty to look at. They have many health benefits. They are full of fiber for a healthy gut. Dr. Gundry allows figs when in season because of their low sugar, low glycemic qualities, and nutritional density. What's more...
Fresh figs are high in fiber and low in sugar. They promote healthy digestion, reduce the risk of heart disease, help manage blood sugar levels and are an anti-inflammatory food.
The LFG fig tart calls for hazelnut flour, which can be pricey. I made mine by pulsing raw hazelnuts in a food processor to a fine crumb. It took about two minutes and worked like a charm. Pound for pound, making your own hazelnut flour is about half the price of buying it ready to use.
After you experience this fig and frangipane tart, you'll wish figs were a year-round thing. But they're not. So, make this simple and elegant tart while you still can.
Let's bake this fig and frangipane tart, shall we?
LFG Fig & Frangipane Tart
The Recipe
(serves 8-10)
Crust
1 1/2 Cups Hazelnut Flour
1/2 Cup Brown Swerve
1/2 teaspoon Salt
1/2 teaspoon Xanthan Gum
1/3 Cup Grassfed Ghee (cold)
1/2 teaspoon Almond Extract
1-2 teaspoons Ice Cold Water
Filling
3/4 Cups Cassava Flour
3/4 Cups Blanched Almond Flour
1/2 teaspoon Salt
1/2 Cup non-GMO Allulose
1/2 Cup Grassfed Ghee (melted)
3 Pastured or Omega-3 Eggs
1/2 teaspoon Almond Extract
1/2 teaspoon Vanilla Extract
6-8 Fresh Figs (halved)
Step 1: Make Crust
Preheat oven to 350 degrees Fahrenheit. In a food processor, pulse hazelnut flour, brown swerve, salt and xanthan gum a few times until well incorporated. Add butter and extract. Pulse a few more times to achieve pea-sized crumbles. Drizzle in a tiny bit of ice water at a time and pulse until crust balls together. Dump the crust mixture into a 9-inch pie glass or tart pan. Press the crust into the bottom and all the way up the sides. If desired, smooth the top edge of the crust all the way around with your finger to make a level lip. Bake for 10 minutes to set.
Step 2: Make filling
Into a large bowl, add flours, salt, and allulose. Whisk together until well blended. Add melted butter, eggs, and extracts. Mix well. Filling will be thick. Scrape filling into set crust. With wet hands, gently smooth out the filling into the pan, being careful not to lift the already set crust.
Step 3: Press figs into filling
Finally, press fig halves (skin side down) into the filling as pictured. Bake the tart for 26-28 minutes. Cool completely before slicing.
Serve with homemade ice cream. ENJOY!
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