Fig-Almond Tart in Cornmeal-Olive Oil Crust Adds Up to Harvest Time Treat

Figs. Jammy with just a bit of lemon, vanilla and sugar.
Almond paste. Smooth, nutty, slightly sweet and wonderful.
Cornmeal and olive oil crust. Crumbly, earthy and a bit hearty.

Put these elements together and you have one of the best things I put in my mouth this year. The textures, tastes and just plain deliciousness made one piece not enough, even without the gilding of whipped cream or vanilla bean ice cream. Plus the crust is very easy to mix and just pat into place (no rolling out needed). Oh, and this goodie is vegan.

The recipe was developed for my j. weekly column. To read that and to see how it fits into the fall harvest celebration of Sukkot, please go here.

Fig Tart with Cornmeal-Olive Oil Crust
Serves 8

1 lb. fresh black figs, quartered
2 Tbs. lemon juice
1 tsp. grated lemon zest
1/8 tsp. vanilla extract
½ cup sugar, divided
1 cup flour
½ cup yellow cornmeal
¼ tsp salt
½ cup extra virgin olive oil
10-oz. can almond paste

Put figs, lemon juice and zest, vanilla and half the sugar in sauce pan over low heat. Cook, stirring occasionally, until thick and jammy, 25-30 minutes.

Preheat oven to 425 degrees. Mix flour, cornmeal, salt and remaining sugar in bowl. Stir in oil. Mix thoroughly with hands until dough comes together. Press evenly into bottom and sides of a 9” tart pan. Prick all over with fork. Bake for 15-18 minutes until crust is lightly browned. (If crust puffs up as it cooks, prick again.) Let cool. Pat almond paste into bottom of tart. Top with cooked figs.

Note: I used Love'n' Bake's almond paste for this recipe and I do recommend it. I have had a long history of using Love'n Bake products (and receiving an occasional sample). Please see my posts on pistachio tart and king cake.