• 8 fresh figs
  • 1 c. skinned hazelnuts, toasted (or sliced almonds)
  • 2 T. flour
  • 1/2 c. confectioners sugar
  • 1 egg, 1 egg white
  • 2 T. unsalted butter, melted, cooled
  • 1 T. brandy
  • 2 T. grated lemon zest
  • non- stick spray


Preheat oven to 375 degrees, cut 6 figs into 3/4 in. slices, set aside. In food processor, process nuts until fine. Sift flour and 1/2 c. sugar together, add nuts, pulse to combine. Add egg white, egg, butter, brandy, and lemon zest. Combine. Add batter to figs, mix. Spray four 3 3/4 ".tart pans with nonstick spray. Divide batter evenly among pans. Cut remaining figs lengthwise into 5 or 6 slices each. Arrange slices over each tart. Place tart pans on a baking sheet. Bake until tarts are set and golden brown, about 40 minutes. Remove and cool. Sprinkle with sugar.

Serves 4

Print this recipe

Submitted 6/13/05.
Source: My files
Submitted By: Marlen
French Fig Tart