Fig Frangipane...otherwise known as putting one foot infront of the other.

Black Mission Fig Frangipane...or Almond Torte

 

 

 



Rainy end of summer days. A tamed heart.  Times like these call for a faithful pair of jeans, some broken in boots, a few soulful songs on the playlist and the comfort of time by the oven.

 

 

 

 

 

I saw some figs at Whole Foods this week...and I couldn't resist.  They looked plump and soft, almost about to explode, when I touched them. Into my basket they went...along with some Palisade Peaches, Nectarines, Pluots & Lemons.  Some days I am better than others at resisting temptation...this was not one of those days. It was time to fill the basket...fill the void in my heart. No better way to brighten the day, I reasoned, than fresh, juicy, colorful fruit in season.

 

 

And nothing more comforting than the thought of these figs, in their prime, baked into a gorgeous almond frangipane...like a warm and sophisticated cookie with vanilla bean icecream melting into it. End to my dreary days and bring back the mojo!





 

 

Preheat Oven: 375*

 

Mix in a big bowl:

1/2 cup all purpose flour

1/4 cup white whole wheat flour

1/2 cup sugar

1/2 cup ground raw almonds...fine to a coarse flour

1 teaspoon baking powder

 

Mix in...and blend together til smooth:

1 egg

1/2 cup lowfat butter milk

1/4 cup skim milk

1 teaspoon softened butter
1 teaspoon vanilla
1/4 teaspoon almond extract

 

Pour into a prepared fluted pie pan.

 

Slice 6-8 figs and place them decoratively on top...
sprinkle with granulated sugar & a frolic of pink sea salt.

 

Bake for 40-45 minutes

 

Serve warm with vanilla bean icecream.