Grain Free Fig and Walnut Tart
This grain free fig and walnut tart is adapted from a fig and walnut cake from the NY Times.
Servings: 8 people
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.
Serving: 1slice | Calories: 328kcal | Carbohydrates: 30g | Protein: 7g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 140mg | Potassium: 194mg | Fiber: 4g | Sugar: 24g | Vitamin A: 314IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 1mg