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(Kirk McKoy / Los Angeles Times) |
Total time: 1 hour and 15 minutes
Servings: 8
Note: You can use the pastry of your choice or a commercially prepared pie crust.
Prepared pastry for a 9-inch pie pan
1/2 pound blanched and peeled almonds
2/3 cup sugar
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons butter
2 teaspoons lemon zest
3/4 pound figs
2 tablespoons honey
1 teaspoon water
1. Heat the oven to 375 degrees. If using a prepared pie shell, proceed to Step 2. Otherwise, roll the pastry dough to a thickness of one-fourth inch and fit it into a 9-inch tart pan with a removable bottom or a pie pan, trimming and discarding any excess. Refrigerate until firm.
2. Meanwhile, in a food processor, grind the almonds, sugar, eggs, vanilla, salt, butter and lemon zest to make a smooth, slightly flowing paste. Set aside.
3. Remove the stems from the figs and cut the fruit into lengthwise quarters. Set aside.
Servings: 8
Note: You can use the pastry of your choice or a commercially prepared pie crust.
Prepared pastry for a 9-inch pie pan
1/2 pound blanched and peeled almonds
2/3 cup sugar
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons butter
2 teaspoons lemon zest
3/4 pound figs
2 tablespoons honey
1 teaspoon water
1. Heat the oven to 375 degrees. If using a prepared pie shell, proceed to Step 2. Otherwise, roll the pastry dough to a thickness of one-fourth inch and fit it into a 9-inch tart pan with a removable bottom or a pie pan, trimming and discarding any excess. Refrigerate until firm.
2. Meanwhile, in a food processor, grind the almonds, sugar, eggs, vanilla, salt, butter and lemon zest to make a smooth, slightly flowing paste. Set aside.
3. Remove the stems from the figs and cut the fruit into lengthwise quarters. Set aside.
