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Fig and Almond Tart: The New Pie

It’s time to welcome a new pie to the Thanksgiving feast. Although pumpkin pie will always be a Thanksgiving perfection with its flaky crust and spicy cinnamon and sweet custard center, sometimes traditions can use a little bit of sprucing.

This Fig and Almond Tart won’t replace your traditional pie, but it can become quite an addition to the table. I love this tart because it’s a beautiful rendition by chef, Giada De Laurentiis, and also because it doesn’t require a pan. Hello — less dishes!

Figs have little edible seeds that add a crunch to its sweet, fleshy center. They bake beautifully on top of the ingenious bed of creamy mascarpone and almond puree. This recipe incorporates lemon zest into the pie crust for a creative twist…what would a recipe by Giada be without a lemon?

Fig and Almond Tart 

Roll out the dough, spread the mascarpone and almond mixture, and layer the sliced figs.

Add a thin glaze of apricot jelly (not chunky) over the top of the figs for a finished glistened look. Fold the dough around the filling and press edges to seal. Brush egg whites on the dough and sprinkle with sugar for a golden brown crust.

Cut it, eat it… then repeat.

Related Recipes

Super Easy Pie Crust (and Pumpkin Pie) (by Biscuits ‘n Crazy)
French Fruit Tart with Vanilla Custard (by The Baker Bar)
Apple + Cinnamon Tart (by Eat Drink Cook Pour)
Dad’s Sweet Potato Pie (by Joy the Baker)

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1 Comment

  1. Pingback: Rosemary Cherry Almond Pie | saraheatsaustin

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