Honeyed Fig & Almond Crostata
Figs are incredibly versatile in the kitchen. They can be roasted or grilled, their natural sugars caramelizing to perfection. Drizzle them with honey, or make a jammy topping infused with Gavi di Gavi wine for an elegant topping for ice cream or cakes. Serve them with cheese, where their sweetness contrasts beautifully with the cow's milk creaminess. They pair wonderfully with pork, adding a hint of sweetness to savory dishes.This recipe is one dessert that is always on rotation, using whatever fruit is in season. Link in bio for recipe And bonus, it's gluten free.
SHOPPING LIST:
4 Tablespoons unsalted butter
1 cup almond flour
1/2 teaspoon baking powder
3 whole eggs
1/4 cup sugar
1/4 cup + 2 Tablespoons Bella Cucina Italian Thousand Flower Honey or Chestnut Honey
1 Tablespoon vanilla
PREPARATION: Preheat oven to 375 degrees F
In a small saucepan, melt the butter over medium low heat. Remove from the heat and brush 1 9-inch removable bottom tart pan with melted butter. Put the butter back on the heat and continue melting just until you see brown specks appear, it will start to foam, then it turns very quickly. Remove from heat to cool.
In a food processor, add the eggs, sugar, honey, vanilla and cooled butter. Process for 2-3 minutes, until the mixture is light and foamy. Add the almond flour and baking powder and process just until blended.
Pour the mixture into the prepared baking dish. Top with the figs, then sprinkle with 1 Tablespoon of the sugar. Place pan on a parchment lined baking sheet and bake until golden brown and the center comes clean, about 30-25 minutes. Drizzle with the remaining 2 Tablespoons of honey.
Dust with confectioners sugar and serve with whipped Lemon cream:
3 Tablespoons Bella Cucina Meyer Lemon Spread or Preserved Lemon Cream plus 1 cup whipped cream
