This grain free fig and walnut tart is a delicious summer-into-autumn recipe! Juicy fresh figs are baked into a gluten and grain free batter with a hint of orange, perfect for those on a gluten free diet.
Nearly everyone in Southern California has a lemon or an orange tree, but we also have an apricot, peach, and fig, as well as grape and blackberry vines. I love making fig jam, and this fig tart during the very short fig season. (This post was originally published on August 17, 2017. As an Amazon Affiliate, I earn commission on qualifying purchases)
What can you do with fresh figs?
Every year, I’ve had to figure out ways to use our bounty. Some of my favorite fig recipes are; Fig Jam, which is incredible on the Brie and Prosciutto Panini, or as part of this Brie and Caramelized Onion appetizer. I loved Fig Newtons when I was a kid. These Coconut and Fig Crumble Bars are a grown-up version! I think there’s something about cooking figs them, that makes them tastier. These Honey-Baked Figs are a lovely and lovely dessert that’s ready in less than an hour. Figs make a delicious addition this Fig and Melon Salad.
How to make this easy fig tart
This is sort of a cross between a tart and a cake. The batter is spread into a tart tin, the fresh figs are pressed into the batter and baked. Because figs are naturally so sweet, the batter requires just 1/4 cup of sugar.
Pour the batter into a greased tin. Spread the batter in the tin.
Press the halved figs into the batter with the cut side up.
I found a recipe for Fig and Almond Cake from the New York Times, made several changes and adapted it to be grain free. I’ve also added walnuts, and a pop of orange, to compliment the sweet figs.
Sprinkle the fig tart with 3 Tablespoons granulated sugar or sanding sugar.
Grain Free Fig and Walnut Tart
- 4 Tablespoons butter unsalted, melted
- 1 1/2 cups almond flour 4 1/2 ounces
- 1/4 cups sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoons salt
- 2 eggs large
- 2 Tablespoons honey
- 3 Tablespoons orange juice
- 1 Tablespoon orange zest
- 1 teaspoon vanilla
- 1/2 cup walnuts chopped
- 7-8 figs halved
- 3 Tablespoon sugar
- Pre-heat oven to 375 degrees F. Whisk almond flour, sugar, baking powder, cinnamon and salt together in a large mixing bowl.
- In a separate bowl, whisk eggs, melted butter, honey, orange juice, zest and vanilla.
- Fold wet ingredients into flour mixture, mixing just until blended. Fold in nuts.
- Grease a 14" tart pan with removable bottom or a small pie tin. Pour batter into tart pan.
- Smooth batter and press fig halves into batter, leaving the tops slightly exposed. Sprinkle with 3 Tablespoons granulated sugar.
- Bake at 375 degrees F. for 25-30 minutes, or until golden and toothpick inserted comes out clean. Allow to cool, then remove from pan and place on a wire rack.