Maple from Canada Online Food Festival | William Curley makes a fig and maple frangipane tart

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and can be more economical.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream adds richness with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can enhance flavor.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness with added nutrients.

Preheat the oven to 350°F (175°C).

Prepare the tart shell by rolling out the dough and fitting it into a tart pan.

Blind bake the tart shell for 15 minutes until lightly golden.

In a bowl, mix almond flour, sugar, and salt until combined.

Add softened butter and mix until crumbly.

Incorporate eggs one at a time, mixing well after each addition.

Stir in vanilla extract and lemon juice until smooth.

Spread the frangipane mixture evenly in the tart shell.

Arrange fig slices on top of the frangipane layer.

Drizzle maple syrup over the figs for sweetness.

Bake the tart for 30-35 minutes until the frangipane is set and golden.

Remove from the oven and let cool for 10 minutes.

Dust with powdered sugar and garnish with sliced almonds before serving.

Cooking Techniques

Spice Level:

Allergens