Fig Tart with Walnuts
This fig walnut tart in a grain free tart is adapted from a fig and walnut cake from the NY Times.
Servings: 8 people
Calories: 328kcal
Ingredients
- 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
Instructions
- 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.