Photo: Thomas J. Story

YieldsServes 10 to 12Hands-on Time1 hr 30 minsCool Time2 hrsTotal Time3 hrs 30 mins
AuthorErin Scott

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.

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.

Almond Torte with Grilled Figs