Crustless Fig Frangipane Tart

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

This easy fig tart recipe is crustless. Whip up the almond frangipane, top with fresh figs, and pop into the oven for about 45 minutes. It is pure buttery decadence without refined sugar, naturally gluten-free and deliciously gooey.
Frangipane is a classic French paste for cakes, tarts, and pastries. It's made with butter, sugar or sugar alternatives, eggs, and ground almonds or other nuts. Traditional frangipane paste contains no flour, as it usually used as a filling for a pastry crust. Adding just a small amount of flour made this tart stable and it is able to stand on its own even without the crust.

 

Crustless Fig Frangipane Tart

adapted from Donna Hay

110 g Unsalted Kerrygold butter, softened 150 g Xylitol crystals 1 tbsp Finely grated lemon rind 1 tbsp Finely grated orange rind 1 Vanilla bean, split and seeds scraped 3 Medium eggs at room-temperature 200 g Blanched almond meal 50 g Buckwheat flour 1/2 tsp Baking powder, sifted 80 g Flaked almonds 6-8 Fresh figs, quartered Honey, to brush Fresh mint leaves, to garnish

1. Preheat oven to 180C/350F. Lightly grease 22cm and a 10cm fluted loose-bottomed tart pans or one 28cm tart pan. Place the butter, xylitol, lemon and orange rind and vanilla seeds in the bowl of an electric mixer and beat until light and fluffy, about 6-8 minutes.
2. Add the eggs, one at a time, beating well after each addition. Add the almond meal, buckwheat flour and baking powder and mix to combine. Fold in the flaked almonds. Spoon into the prepared tart pans and spread until smooth.
3. Place the figs into the almond filling, pressing down slightly. Place the tart tin on a baking tray and cook for 45 minutes, or until golden.
   
   © 2024 | http://angiesrecipes.blogspot.com
   
   
   
   
   
   
   © 2024 | http://angiesrecipes.blogspot.com