IT’S APPLE & FIG SEASON PEOPLE!! September is a great month for many reasons. Hubby’s birthday, Mama’s birthday, (okay about everyone I know’s birthday), but almost as importantly… some of my FAVE produce starts appearing this month!! I freaked out on my Instagram last night about Delicata Squash being back, and now figs and apples! Apples don’t really ever seem seasonal because um hello America. BUT do you notice how HUGE they are lately? That’s because they are in season. I used Honeycrisp for these and they were so crispy and sweet and perfect.
Now figs on the other hand are much more seasonal and you rarely see them fresh throughout the year. I got these babies in our CSA which I have been loving! It makes me get creative and use new produce I might not think to use (hello broccoli & brussels sprouts addict). So I knew these 2 had to make their way onto a tart and making it paleo only seemed appropriate. Truth table: I meant to only use almond flour in these…. BUT I realized I didn’t have enough but I did have hazelnut flour! So I did half of both and it turned out amazing!! If you only have almond flour you can totally just use that, but hazelnuts have such a fabulous flavor too. Whatever you feel like…. YOU DO YOU BOO!
Okay quick personal update: We are moving out officially this weekend! Soooo much to do and so little time but I know by this time next week I will be in Laguna Beach and enjoying new podcasts on my soon to be long commute to work. Any podcast suggestions for a friend??
Here is the dough before cooking!
These are so delish – even my mom said “Wow! These are a lot better than I thought they would be!” Haha thanks mama 🙂
Preheat oven to 350 degrees. In a large bowl combine crust ingredients and mix until combined. Scoop out 1/4 cup of dough and roll into balls. Then press the balls into flat rounds on a parchment paper lined baking sheet. Use your hand to cup the outside of the round and press your fingers on the inside to create a small ridge (see photo).
Scramble an egg in a small bowl and brush the edges with the egg. Bake for 10 minutes to set then remove from the oven. Scoop about 1 tablespoon of fig butter or jam onto the tartlet and spread it into one layer. Top with a few slices of apple and fig then brush with a little honey.
Place it back in the oven and cook for 25-30 more minutes or until edges are golden brown. Remove from oven and brush with remaining honey. Enjoy either warm or at room temperature!