Figgy Lemon Tart

Figgy Lemon Tart

• For The Tart:

1 Cup Mama’s All Purpose Almond Flour

1/4 Cup Rice Flour

1/3 Cup Granulated Sugar

1/2 teaspoon Xanthan Gum

1/2 teaspoon sea salt

2 1/2 teaspoons Pure Almond Extract

1/2 Cup Dairy Free Butter, cold

In a small bowl add both flours, xanthan gum, and salt. Whisk to combine and set aside. In a mixer, add the butter and sugar, beat for 30 seconds and scrape down the bowl. Add the almond extract and beat until thoroughly combined and mixture is fluffy. Add the flour mixture and beat on medium for 30 seconds, scrape down bowl. Then beat for about 1 minute or until the mixture begins to almost pull all the way away from the sides of the bowl.

Scoop mixture out into a tart pan with removable bottom.

Press tart crust dough into the tart pan quickly, you don’t want the butter melting too much because it makes the dough too soft. Trim edges on an angle with a very sharp knife. Cover with plastic wrap and refrigerate for two hours.

Remove the refrigerated crust after two hours and poke holes around the pan with a fork. Preheat oven to 325°

Line the tart crust with parchment paper and baking beans (or rice, couldn’t find my baking beans) and bake in a pre-heated oven for 30 minutes.

After 30 minutes remove bean/rice and parchment paper and allow to cool while you get the remaining ingredients ready.

•For The Filling:

7 ounces Almond Milk (I like to cook with Almond Breeze because it’s thick)

2 teaspoons Dairy Free Butter

3 Eggs plus 2 Egg Whites

1/2 Cup plus 2 Tablespoons Powdered Sugar

Zest of 6 Lemons (You can use 4 if they are large lemons)

Juice of 4 Lemons

8 Fresh Figs

Heat the almond milk and dairy free butter on low in a small saucepan. Once it was hot I kept mine on warm until I finished the remaining ingredients. Next, in a medium bowl, add the eggs and powdered sugar. Whisk until there are no lumps remaining.

Add the lemon rind and lemon juice and whisk until thoroughly incorporated. Set aside.

Remove the stems from the figs and quarter.

Slowly, drizzle the warm milk and butter mixture into the egg mixture whisking quickly the entire time.

Pour 1/2 of the liquid into the tart shell and add the figs in a nice design.

Pour the remaining liquid into a measuring cup and place the tart pan in a preheated oven. Do not pull out the shelf, because when you pour the remaining liquid into the tart and then have to push the shelf back in, it will slosh all over the place and your beautiful tart will be in the bottom of your oven.

Pour the remaining liquid slowly into the tart pan, it will re-arrange the figs a bit. No worries.

Bake for 20-25 minutes. You want it to have a soft jiggle when you remove it from the oven, similar to jello, but not too much movement. You’ll know if you’ve overcooked it because it will crack and start to pull away from the sides of the tart shell.

I had a little bit of filling and figs leftover. Didn’t want to overfill the crust or have it too figgy.

Allow to cool on the counter and then dust with powdered sugar if you want to eat it room temperature, or allow it to cool on the counter and then refrigerate it for a couple of hours if you want to eat it cold. If you’re serving it cold, wait until you remove it from the fridge to dust it with powdered sugar.

The wind was blowing on the deck so getting the powdered sugar to actually land ON the tart was a challenge.