Ingredients
- ALMOND CRUST
- 2/3 cup whole natural almonds , toasted 150 mL
- 6 tbsp LACTANTIA® Butter , softened 90 mL
- 1/4 cup sugar 50 mL
- 2 egg yolks 2
- 1 cup ROBIN HOOD® All Purpose Flour 250 mL
- FILLING
- 1 container (250 g) LACTANTIA™ Ultra Spreadable Cream Cheese 1 container
- 2 tbsp honey 30 mL
- 1 tsp lemon rind , grated 5 mL
- FIG TOPPING
- 1 lb BLUE RIBBON® ORCHARD CHOICE® Mission or Calimyrna California Figs 500 g
- 3/4 cup water 175 mL
- 1/4 cup honey 50 mL
- 2 tbsp lemon juice 30 mL
- 2 tsp lemon rind , grated 10 mL
- GARNISH (optional)
- 2 tbsp sliced almonds , toasted 30 mL
- icing sugar
Preparation
Step 1
CRUST
PROCESS almonds in food processor until finely ground. Cream butter, sugar and egg yolks until blended. Mix in flour and almonds thoroughly. Press dough evenly into sides and bottom of 9" (23 cm) tart pan with removable bottom to form a shell. Bake at 350°F (180°C) for 25 minutes, or until golden. Cool.
FILLING
BEAT all ingredients together throughly. Spread on baked crust.
TOPPING
TRIM hard ends from figs. Cut in half vertically. Combine all ingredients in large saucepan. Bring to a boil, then reduce heat, cover and simmer on low 25-30 minutes or until tender. Uncover and cook about 10 minutes longer, or until glazed and 3 tbsp (45 mL) liquid remains. Cool. Arrange on cheese filling. Drizzle any liquid over fruit.
GARNISH with almonds and dust lightly with icing sugar if desired.