Fig Obsession, Day 3. Two things have happened. A couple of you have (appropriately) delivered the goods, bringing figs to me for consumption. But also, there are more figs in my local stores. Hooray! Life is good!
This little tart is a good way to use up some figs that are starting to look tired. It's hard to tell from my photographs, but mine is about 4 inches across and nearly flat, so you get maximum mileage out of your figlets. It's a sweet treat after dinner.
2 teaspoons flax meal
2 teaspoons water
¼ cup raw almonds
½ TBLSP all-purpose flour
2 TBLSP confectioner’s sugar, plus more for decorating
¼ teaspoon vanilla extract
½ TBLSP vegan butter
½ TBLSP Grand Marnier, brandy, or cognac
½ TBLSP lemon zest
3 fresh figs
Preheat the oven to 375 degrees Fahrenheit. Spray a 4-inch tart pan with cooking spray, or grease it with vegan butter or oil.
- Put the flax meal and water in a small bowl, give it a stir, and then leave it to thicken up.
- In a food processor or blender, process the almonds to a fine texture.
- Sift the flour and confectioner’s sugar together into a small bowl and mix in the ground nuts.
- To the nut mixture, add the flax glop, vanilla, butter, Grand Marnier (or substitute), and lemon zest and combine.
- Plop the batter into the prepared tart pan and push it out to the edges so that it lies evenly on the bottom of the pan.
- Slice the figs into thin slices and arrange them on top of the batter in a pretty pattern.
- Bake for 35-40 minutes, until the tart is set and golden brown.
- When it’s cooled, sprinkle with additional confectioner’s sugar.
Then bring it to my house so that I can eat all the figs.