Almond Fig Tart
This beautiful fig tart is easy to make and the most beautiful fig dessert! Perfect for fall! This is gluten and dairy free, but can easily be made with regular flour and butter.
Ingredients
Crust
- ½ cup vegan butter softened
- ½ cup sugar or sugar replacement
- 1/4 tsp salt
- 1 egg
- 1 ½ cups gluten free flour blend
Tart Filling
- ¾ cup sugar or sugar replacement
- ¼ tsp salt
- ½ cup vegan butter
- 3 eggs
- 1 cup almond meal (homemade or store bought or almond flour)
- 2 tbsp cornstarch
- 8 fresh figs
- 1 tsp almond extract
- 1 tasp vanilla extract
Instructions
For The Crust
- Start by mixing the softened butter and sugar until light and fluffy. Add salt and egg. Mix well. Stir in the flour. Do not overmix. Put in airtight container and refrigerate for 30 mins.
- Once the crust dough has chilled, press into a greased 9 inch tart pan. ¼-½ inch thick is good. Discarding any extra dough. Prick the bottom of the crust several times all around with a fork. Bake at 325° for 15 min or so. You want it the crust to be lightly browned. Remove crust and setaside.
Tart Filling
- Grind up raw almonds in a food processor until it forms a fine meal, if using homemade almond meal.
- Beat sugar and sofented butter until smooth in a medium sized bowl.
- Add salt, extracts, and eggs one at a time until well blended. Stir in almond meal and cornstarch.
- Fill in tart crust about 3/4 of the way full. Slice figs in half or quarters and cover the top of the filled tart. Be careful not to push them down into the filling. Sprinkle with sugar.Bake at 350° for 20-25 minutes or until edges of figs brown.