Frangipane Fig Tart (Gluten Free)

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by Chris on September 4, 2011

crostata di fico/fig tart

One day, I will live in a house with a real yard, not the band-aid strip I have now.  In that yard, there will be two trees with which I will love and care for as if they were my children: A lemon tree and a fig tree. Luckily, lemons are available year round, so I can satisfy my admiration quite easily.  Figs, on the other had, have a very short season. Maybe I need to move next to Brandi so I can assist her with her fig picking; I’d be a nice neighbor! Until then, when fig season rolls around, I gorge. Thank goodness they’re healthy.  A good source of dietary fiber, figs are also cholesterol-free, fat-free and sodium-free.  Whoohoo!

Will all those “free” facts, let’s add another.  How about gluten-free?  You may have noticed I have been playing with gluten free cookinga little more than usual. I decided to include my GF adventures to my writing for Patch, which is why this Frangipane Fig Tart was made. Since then, I have made the tart a few times, in various ways, including mini and free form.

To me, its just that good! So now, I bring it to you. And, since Susan from The Well-Seasoned Cook, is hosting this week’s Weekend Herb Blogging, I will send it to her for the round up as well. Enjoy!

 

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{ 6 comments }

Susan September 5, 2011 at 12:47 AM

I dream of my own fig tree, too, someday – even though they need to be tarped in the winter around here. You could always tell the Italian households by the fig trees in the backyards – nice memories. And a stellar dessert – so elegant and sexy.

Thanks for sharing your recipe for WHB, Chris!

Kate September 6, 2011 at 5:08 PM

I feel your pain. I’m dying for a yard!

brandi September 7, 2011 at 9:56 AM

You can move in anytime! or at least come visit :)

This looks beautiful!

Nossi @ The Kosher Gastronome September 9, 2011 at 4:31 PM

Just made this (not gluten free tho) and it’s looking mighty fine…thanks!

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