Crustless Almond & Fig Tart
Figs are one of those irresistible fruits that that appear for a very short time each summer. I never seem to get my fill of these little delicacies, and recently baked this almond and fig tart. I simplified the assembly process, and basically made this tart using only the filling. The ingredients for the crust aren’t always readily available which is why I created this self crusting tart. Actually it was an experiment, and it worked!!!!! The bottom and outer edges of the filling brown nicely, creating a crust-like outer layer. It’s easy to pull together in a food processor, and happens to be gluten free. This tart is ideal with figs for a beautiful summer dessert, but make it year round with whatever season fruit makes you happy.
Crustless Almond & Fig Tart
Servings: 8-12
¼ cup unsalted butter, softened
3 large eggs
2 teaspoons almond extract
1 ½ cups almond flour
1 ½ cups sugar
2/3 cup cornstarch
1/3 cup rice flour
8 oz. figs, halved
2 Tablespoons apple jelly, apricot jam or mayhaw jelly for glaze
Special equipment: 9-inch removeable bottom tart pan
1. Line bottom of tart pan with parchment. Coat parchment and sides with non-stick spray.
2. In the bowl of a food processor pulse butter, eggs and almond extract until combined. Add almond flour, sugar, cornstarch and rice flour and process until batter is smooth.
3. Spread batter in the prepared tart pan and top with figs.
4. Bake until edges are golden brown, and a tester inserted in the center comes out with moist crumbs attached (not wet batter), 50-60 minutes. Transfer to a wire rack.
5. Heat jelly and brush on warm tart. Serve warm or room temperature.
