Friday, July 24, 2009

Fresh Fig Tart

1 pie crust or sweet tart crust recipe

14 ripe, sweet figs
2 eggs
1/2 cup ground almonds or walnuts
2 T. cherry liquor
1 T. amaretto (or 1/2 tsp. almond extract)
1-2 T. agave nectar, optional
3 T. apricot jelly

Preheat oven to 350 degrees. Prepare pie crust, place in a 10 inch tart pan and prebake for 10 minutes. Allow to cool slightly.

Process only 4 of the figs, until they become a smooth paste. Add the remaining ingredients, except the apricot jelly and blend until smooth. (Add the agave nectar depending on how sweet your figs are, and how sweet you want the tart to be.)

Pour the mixture into the prepared crust.

Cut the remaining figs into quarters and place cut side up on top of the filling mixture.

Bake for 35-40 minutes until golden and firm. Allow to cool slightly.

Melt the apricot jelly, and gently brush the jelly onto the tart.

Serve warm.

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