Crushed almonds and oats in a butter and egg-white crust, mascarpone, egg yolk and orange blossom custard topped with lots of luscious fresh figs.
Growing up, I only knew of one kind of fig. It was sandwiched between some soft dough, and called a cookie. Then I grew up and had a real fig! Oh My, what a game changer that was!
I now grow a few fig trees on my property and every year, by the end of summer, I am so excited to see their plump, juicy little faces hanging high on my trees. It then becomes a race between me and the ants to see who gets the ripe ones first!
An interesting thing I recently discovered, while growing my own figs, is that the leaves are edible! Well, sort of. The leaves, when freshly picked, have a white milky sap that begins to drizzle out from the leaves immediately after picking.
I took several leaves and cut them and boiled them into a tea. I wanted to taste the essence of the leaf first. Coconut!
That’s right, it tasted and smelled just like coconut. After sipping a few tablespoons of the fig leaf tea, I realized it also left an oil-like texture on the tongue.
What to make with fig leaves? I am still experimenting but for sure I would wrap them around anything you might wrap a banana leaf around to steam, bake or smoke what has been wrapped inside.
Fish Roasted In Fig Leaves is what I made for a new television series airing in Summer of 2022 and for me, this is a winning recipe I will never forget!
I will admit also, that growing up I only knew oats as porridge, in cookies and sometimes in bread. I never gave it a thought to turn my raw oats into flour. That also became a game changer in my hunt for wheat-free baking!
I am not apposed to wheat, not at all. In fact, in my family I am known as the bread queen because I have been making bread with anything I can get my hands on for as long as I can remember.
Not everyone wants to eat wheat though, and so grinding other grains and nuts, even seeds into flour gave me so many more options to make something yummy for everyone!
Oat flour makes for so many delicious recipes, Orange Blossom Oat Flour Cookies is one you are sure to love!
- Orange rinds
- Orange blossom water
- Fresh figs
- Raw coarse sugar
- Food processor
- Removable bottom tart pan or pans
- Mixing bowl
- Cutting board
- Chopping knife
- Measuring cup
- Measuring spoons
Finally I get to tell you that while growing up, almonds were the most popular nut in our home, instead of peanuts. Why? My mom was Syrian. Almonds are used in so many of the recipes in Middle Eastern cooking.
Then… there’s those confection covered, pastel colored almonds found at every Middle Eastern wedding, funeral and all other celebrated gatherings. Why? I really don’t know. I was always just told it was for good luck. Yep… eye rolling on that one!
Almonds have such a delicate, slightly sweet flavor that makes them so likable by just about everyone. The oil in the almond is a lovely addition to cooking, as well as great for the skin… eaten or rubbed!
Sad Facts About Almonds
While cooking with almonds, drinking lots of almond milk and using almond oil in our beauty creams makes all of us happy, almonds are a huge drain on the earth. With droughts becoming more prevalent, almonds will certainly be at risk of vanishing.
Each almond takes over 1 gallon of water to produce. Imagine that. While visiting the area of Paso Robles recently, a beautiful area of California, on our way to an Olive Oil tasting farm, we passed a long stretch of abandoned almond farms.
Some of the trees were in beautiful floral bloom while most just looked dead. Rain and irrigation are vital to the production of almonds, as are bees, but that’s another sad story.
How To Make Almond And Oat Fig Tarts
If you’re like me and keep containers of almond flour (freshly ground at home), and oat flour (also freshly ground at home), making this crust will take just a few minutes.
If not, get out your food processor and grind just enough almonds and oats for this recipe. In fact, just grind them together, then toss the remaining crust ingredients into the processor and you will have the crust ready to press into a tart pan quickly.
A removable bottom tart pan makes serving a fruit tart easy. If you don’t have one, simply take a few lids off the wide-mouth mason jars you are sure to have, flip the lid part, upside down into the lid rim (so the seal strip is facing away from the crust), and go ahead and press the crust into several of these. Same sort of thing as a tart pan only cheap!
The custard is simply a rich creamy mascarpone, whisked with egg yolks, a little sugar and my favorite flavor enhancer – Orange Blossom Water.
I use this way more than vanilla. It is delicately floral and much more delicate than rose water. The custard gets poured into the prepared crust, topped with fresh figs and baked to perfection!
Fresh Figs vs Dried Figs
While fresh figs are what I used in this recipe and are usually abundant the end of summer months, dried figs can be used as well though you will want to soak them in liquid to soften them, before using.
The liquid can be water, but why use water when you could soak them in rum or a favorite liquor!
Almond Oat Fig Tart – The Great American Recipe
For many years, in the early autumn, I make this delicately flavored fig tart. Who knew I would end up making it on national television!
As a contestant on The Great American Recipe, and ‘In The Finales’ I chose those elegant tart for my finale recipe. I called it My Fig Finale. It is the most creative dessert recipe one could make for such an occasion!
Almond And Oat Fig TartCourse: Dessert, PiesCuisine: American
Crushed almonds and oats in a butter and egg white crust, mascarpone, egg yolk and orange blossom custard topped with lots of luscious fresh figs.
Almonds – 1 cup, crushed
Oats – 2 cups, crushed
Butter – 4 tablespoons, softened
Egg whites – 3, slightly whipped
Sugar – 2 tablespoons
Salt – 1/4 teaspoon
Orange rinds – 1 tablespoon, grated
Mascarpone – 1 cup
Egg yolks – 3
Sugar – 1/3 cup
Orange Blossom Water – 1/2 teaspoon
Fresh Figs – 10, sliced to best expose the fig
Raw course sugar – 1 tablespoon
- Preheat oven to 325.
- Whisk the crust ingredients together in a food processor. Press the crust into one removable-bottom tart pan, or 4 mini tart pans. Crimp the edges.
- Whisk the mascarpone, egg yolks, sugar and orange blossom water together. Pour into the tart crust.
- Place the sliced figs beautifully around the top of the custard. Sprinkle the coarse sugar sparingly across the top of the figs. This adds a beautiful color.
- Bake until the custard is firm in the center. This will vary, depending on the size and depth pan you use.
- Cool and serve.
Almond and Oat Fig Tart