This Grain Free Fig and Walnut Tart is a delicious summer-into-autumn recipe!
Even though we have an average-sized suburban lot, we just happen to have a fair number of fruit trees. 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! We get a ton of lemons and oranges that produce about 9 months a year. (This post contains affiliate links for your convenience at no additional cost to you.)
The peach tree, grape and blackberry vines have a very short season, and the apricot tree is usually picked clean before we ever get to enjoy any fruit! A few years ago I was given a little fig tree, which was just about 3 feet tall. We planted it, and each year for the past 3 years, our fig “crop” has been yielding more, as the tree grows taller.
The kicker is, no one in the family actually likes figs…at least not raw! So every year, I’ve had to figure out ways to use our bounty. In the past, I’ve made 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. I think there’s something about cooking them, that makes them tastier.
This year, I wanted to make a fig cake or tart, so I came up with this Grain Free Fig and Walnut Tart.
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.
Another thing I love about this version, is that the whole recipe takes just 1/4 cup of sugar for the whole tart. It’s not too sweet, which we like, since the figs are so sweet on their own. It’s got a nice crunch from the walnuts too. Spencer asked me to make one for the ladies at his work who are mostly young and gluten free! He brought home the empty plate and said that he could not have brought a better dessert to work…they all loved it.
I hope you enjoy this Grain Free Fig and Walnut Tart as much as we do!
This grain free fig and walnut tart was adapted from a fig and walnut cake from the NY Times.
- 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. Grease 14" tart pan. 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.
Some of the items used in this post are available here for your convenience.