recipe comes from Tricia Robinson who lives in
Provence for a large part of the year and runs
cooking holidays/courses from her farmhouse home.
I can not do justice to it in a few sentences
so why not take a quick look at the website "A
Taste of Provence - culinary adventures in a Provencal
farmhouse" - www.tasteofprovence.com
- 2 lb. ripe figs
1/4 cup lavender honey, to glaze tart
ready-made shortcrust or paté sablé
1 cup ground almonds
1/2 cup sugar
2 tsp. pastis or Ricard
a 9-1/2 inch, loose bottomed tart pan with
the pastry, pressing well into the sides.
Prick the base with a fork, line with foil,
and fill with dried beans or weights. Bake
at 375°F for 20 minutes. Remove foil and
beans and bake 5 minutes longer. Remove from
oven and leave to cool for 10 minutes.
beat the eggs and add the almonds, sugar,
and pastis. Pour almond mixture into the pie
shell. Cut the figs in half, top to bottom.
Place in circles, cut side up, in the pie
shell, packing them in quite closely and pushing
slightly into the almond mixture.
for 40 - 45 minutes at 375°F until almond
A Taste of Provence