{"id":7830,"date":"2019-08-07T01:30:34","date_gmt":"2019-08-07T08:30:34","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=7830"},"modified":"2020-10-19T12:38:32","modified_gmt":"2020-10-19T19:38:32","slug":"fresh-fig-tart-almond-crust","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/fresh-fig-tart-almond-crust\/","title":{"rendered":"Fig Tart"},"content":{"rendered":"\n

Fig season begins in late summer and ends in early autumn. It's a brief season, but fig trees are prolific producers and you're likely to find an abundance of them at the farmer's market or in your local grocery store. And, once you've eaten your fill of fresh figs, take the time to make yourself a fig tart<\/strong>. It's worth it.<\/p>\n\n\n\n

While you can roast figs or bake them in a tart, I like them fresh - nestled on top of a honey-sweet yogurt filling and a shortbread cookie crust that's flavored with orange zest and rosemary. And while it looks daunting, it's actually a pretty simple recipe to prepare.<\/p>\n\n\n\n

\"Fig<\/figure>\n\n\n\n

What's in the tart?<\/h2>\n\n\n\n

There are three components to this Fig Tart: the shortbread crust, the yogurt filling, and the fresh fig topping. And, together, they make a simple, nourishing, and flavor-forward summer dessert.<\/p>\n\n\n\n

This fig tart starts with a thick, crumbly shortbread cookie crust. You can make it from einkorn flour<\/a>, an ancient variety of wheat<\/a>, which has a soft texture and rich flavor that works really well for pastries and cookies<\/a>. A touch of orange zest and finely chopped rosemary works well here, but you can skip it, too, and the crust won't suffer for its loss.<\/p>\n\n\n\n

You'll fill the tart with mascarpone cheese and yogurt that you've sweetened with just a little bit of honey. The key is to whip it to an ethereal lightness which you can do by hand, or in a stand mixer. And a touch of gelatin will help set the filling so it stands on its own and is easy to slice and serve.<\/p>\n\n\n\n

Finally, top it with fresh figs and slivered almonds. You can slice the figs in rounds and lay them on top of the tart, but I prefer to quarter them. <\/p>\n\n\n\n

Tips for Making This Fig Tart<\/h2>\n\n\n\n