Crustless Fig Tart with Frangipane

Here we are again.  Another September filled with my beloved FIGS!

I think I eat them everyday in my yogurt......with fresh mozzarella for lunch and I make as many fig cakes and tarts as humanly possible while they last.

The deer are eating most of my figs from my tree this season, so I have been buying them at Whole Foods and they've been scrumptious.  

If you have a bunch of fresh figs and not sure what to do with them (besides pop them in your mouth!), then make this super EASY tart.   It has no crust and uses almond flour, so you don't even have to grind your almonds.   

Win win.

What is frangipane?   It's a fancy French word for a paste or cream made of butter, eggs and ground nuts.   It's super luxurious and you find it in Paris in a lot of pastries (I'll be there soon!).

Make sure you use an 8" tart pan and line it with parchment paper and grease it well, or the tart will not come out of the pan.

I love the addition of fresh rosemary in these types of cakes......so for the full effect, stick to my recipe.

Here is how I made it:

Crustless Fig Tart w/ Frangipane:

1 cup sugar

zest of a lemon

3 eggs

sprig of fresh rosemary, chopped 

1/4 cup butter, melted

1 1/2 cup almond flour

1/3 cup all purpose flour

10 figs, halved (stems removed)

It's so simple!    Just mix up all the ingredients with the melted butter.

Pour into an 8" tart pan (preferably with a removable bottom).

Lay the figgies on top and sprinkle with turbinado sugar.

Bake 350F for 50 minutes.

Let cool in the pan.  I run a knife around the scalloped edges so I can release it easily.

Enjoy September's bounty of figs (the best month for produce around these parts).....apples & squash will be here before you know it!.

xoxo