Almond Torte with Grilled Figs
Thomas J. Story
From Erin Scott, creator of the blog (and cookbook) Yummy Supper, comes this lovely, not-too-sweet torte. It’s equally good for dessert, a late-afternoon treat, or even breakfast. Almond flour gives it a rich, buttery texture; almond extract and sliced almonds heighten the flavor.
This recipe, and others like it, can be found in the article “The 21 Recipes You Should Be Cooking in September.“
How to Make It
Step 1
1
Melt butter and set aside to cool for a few minutes. Put almond meal, whole egg and yolk, 2/3 cup honey, the almond and vanilla extracts, lemon zest, salt, and melted butter in a medium bowl and stir together with a wooden spoon. The batter will be thick and sticky.
Step 2
2
Thoroughly butter a 10-in. tart pan with a removable rim. Scoop batter into pan and spread even. Chill filled pan in freezer, making sure pan is level, 20 minutes. Meanwhile, preheat oven to 300°.
Step 3
3
Scatter almond slices over top of batter and slide pan into oven. Bake until entire surface is light golden brown, 45 to 50 minutes. (Don't overbake--the torte should be moist.) Set on a rack and let cool completely before serving, about 2 hours.
Step 4
4
While torte cools, preheat a grill to medium-high (450°). Slide 2 whole figs onto each rosemary sprig and grill until juicy and warmed through, 2 to 3 minutes per side. When cool enough to handle, slide off and cut into quarters.
Step 5
5
Serve slices of torte drizzled with 2 tbsp. honey, dolloped with crème fraîche, and topped with a few fig quarters.
Step 6
6
*Find at natural-foods stores and well-stocked grocery stores.
Ingredients
1/2 cup plus 2 tbsp. unsalted butter, plus more for pan
3 lightly packed cups almond meal*
1 large egg plus 1 large egg yolk
2/3 cup light honey, such as orange blossom, plus 2 tbsp. for serving
2 teaspoons almond extract
1 teaspoon vanilla extract
2 teaspoons lemon zest
Generous pinch of flaky sea salt
1/3 cup sliced almonds
16 ripe figs
8 rosemary sprigs (5 in. each)
8 ounces crème fraîche
Directions
Step 1
1
Melt butter and set aside to cool for a few minutes. Put almond meal, whole egg and yolk, 2/3 cup honey, the almond and vanilla extracts, lemon zest, salt, and melted butter in a medium bowl and stir together with a wooden spoon. The batter will be thick and sticky.
Step 2
2
Thoroughly butter a 10-in. tart pan with a removable rim. Scoop batter into pan and spread even. Chill filled pan in freezer, making sure pan is level, 20 minutes. Meanwhile, preheat oven to 300°.
Step 3
3
Scatter almond slices over top of batter and slide pan into oven. Bake until entire surface is light golden brown, 45 to 50 minutes. (Don't overbake--the torte should be moist.) Set on a rack and let cool completely before serving, about 2 hours.
Step 4
4
While torte cools, preheat a grill to medium-high (450°). Slide 2 whole figs onto each rosemary sprig and grill until juicy and warmed through, 2 to 3 minutes per side. When cool enough to handle, slide off and cut into quarters.
Step 5
5
Serve slices of torte drizzled with 2 tbsp. honey, dolloped with crème fraîche, and topped with a few fig quarters.
Step 6
6
*Find at natural-foods stores and well-stocked grocery stores.
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