Honey Fig and Almond Tart
September for me is definitely a fig season. I buy them a lot from local Trader Joe’s. Usually we eat them all before I can think of a good recipe, but this time, I decided to act fast and cook a nice fig dessert. This NY Times article is where I got my inspiration. I changed the recipe and transformed it into a Honey Fig and Almond Tart.
I also wanted to practice in taking moody food pictures, so this is my first experiment with colors and light. Looks pretty nice for a rookie! You can expect more photos like this from me since I think this style is perfect for autumn and winter dishes. By the way, if you want me to post my light schemes or create a post regarding food photography or styling, don’t hesitate to let me know! I would be more than happy share my knowledge. Because foodies around the world should help each other =)
Figs are baked into an almond batter for this rustic cake to have with coffee or tea. With figs, ripeness is everything. A ripe fig (the object of your desire) is soft, yielding, beginning to crack, nearly wrinkled. When you cut into it, the flesh is bright and juicy and the taste is ethereal.
This piece has been written by David Tanis, the author of City Kitchen column for The Times. After reading this, I just couldn’t resist baking a Honey Almond Fig Tart, to make the most of this season’s figs. You should try it too. The recipe is very easy, and the result will not disappoint!
- raw blanched almonds - 1 cup
- all-purpose flour - 1/4 cup + 2 tablespoons
- kosher salt - 1/4 teaspoon
- baking powder - 1 teaspoon
- butter - 4 tablespoons, melted, plus butter for greasing pan
- orange zest - 1 1/2 tablespoons
- eggs - 3, large
- honey - 4 tablespoons
- ripe figs - 8-9, cut into halves
- Preheat oven to 375 F.
- In a food processor combine almonds, flour, salt, and baking powder. Process until coarse.
- Lightly whisk together eggs, melted butter, honey and orange zest.
- Add the almond mixture and mix until combined.
- Butter the 9-inch fluted tart pan.
- Pour the better into the pan. Top with fig halves.
- Bake for 25-30 minutes, until golden outside and dry at center when probed with a toothpick.