Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup cold water
- 1/2 cup almond meal
- 1/2 cup sliced almonds
- 1/2 cup honey
- 1/4 cup heavy cream
- 1/4 tsp vanilla extract
- 4-5 fresh strangler figs, sliced
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor, pulse together the flour, butter, sugar, and salt until the mixture resembles coarse crumbs.
3. Add the cold water and pulse until the dough comes together.
4. Turn the dough out onto a lightly floured surface and knead briefly until smooth.
5. Roll out the dough to fit the tart pan and press it into the bottom and sides of the pan.
6. Prick the bottom of the crust with a fork and chill for 15 minutes.
7. In a small bowl, mix together the almond meal, sliced almonds, honey, heavy cream, and vanilla extract.
8. Pour the almond mixture into the chilled crust and spread it evenly.
9. Arrange the sliced figs on top of the almond mixture.
10. Bake for 35-40 minutes, or until the crust is golden brown and the filling is set.
11. Let the tart cool completely before serving.
Time:
Preparation time: 30 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 360
Fat: 21g
Carbohydrates: 39g
Protein: 5g
Sodium: 70mg
Fiber: 3g
Sugar: 23g
Substitutions for ingredients:
- You can use any type of fresh figs if strangler figs are not available.
- You can use store-bought almond flour instead of making your own almond meal.
Variations:
- You can add a pinch of cinnamon or nutmeg to the almond mixture for extra flavor.
- You can use different types of nuts, such as walnuts or pecans, instead of almonds.
Tips and tricks:
- Make sure the butter is cold when making the crust to ensure a flaky texture.
- Chill the crust before baking to prevent it from shrinking.
- Use a pastry brush to brush the crust with egg wash before baking for a shiny finish.
Storage instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in a preheated oven at 350°F for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the tart on a decorative platter or cake stand.
Garnishes:
Garnish the tart with fresh mint leaves or a dusting of powdered sugar.
Pairings:
Serve the tart with a scoop of vanilla ice cream or a dollop of whipped cream.
Suggested side dishes:
Serve the tart with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the crust is too dry, add a little more water, 1 tablespoon at a time, until the dough comes together.
- If the crust is too wet, add a little more flour, 1 tablespoon at a time, until the dough is smooth and not sticky.
Food safety advice:
Make sure to wash the figs thoroughly before slicing them.
Food history:
Strangler figs are a type of fig tree that grow in tropical regions around the world. They are known for their unique growth pattern, which involves wrapping around and eventually suffocating their host tree.
Flavor profiles:
This tart has a sweet and nutty flavor, with a hint of honey and vanilla.
Serving suggestions:
Serve this tart as a dessert or a sweet snack.
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Taste: Sweet, Nutty, Buttery, Caramelized