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Thursday, May 5, 2011

Fig & Hazelnut Tart

Heat oven to 375 degrees.

Set aside in a bowl, 6 fresh figs, diced.

In food processor, pulse:
1 1/2 C fresh toasted hazelnuts (skinless)
4 Tbl organic brown rice flour
1/2 C confectioners' sugar

Once combined, add and process:
2 large egg
2 Tbl melted ghee
1 Tbl brandy
2 tsp grated lemon zest

Pour into oiled 8" tart pan.   Garnish with 2 sliced figs.
Bake until set and golden, about 40 min.
Cool and dust with confectioners sugar.

(Adapted from a Martha Stewart Recipe

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