Photo: Thomas J. Story; Styling: Janna Lufkin
Sarah Ann Hahn, a gluten-free baker and trick horse rider (glutenfreecowgirl.com), created this sophisticated dessert for a dinner at Big Table Farm winery in Oregon using ingredients from the farm, including a splash of wine. You'll need a nonstick 10-in. tart pan; or butter a regular pan and dust with gluten-free baking mix like Cup4Cup (or flour).
Serves 10 to 12
1. Make crust: Preheat oven to 350°. In a food processor, pulse nuts with salt to coarsely grind. Add sugar and butter; pulse until mixture clumps. Evenly press up sides and over bottom of a nonstick 10-in. tart pan with a removable rim.
2. Bake crust until deep golden in center, about 20 minutes. Let cool, then chill until firm, at least 20 minutes.
3. Meanwhile, make topping: In a bowl, toss apples with lemon juice. Melt butter in a 12-in. frying pan over medium heat. Add apple mixture, figs, wine, and honey. Cook, stirring, until apples are soft and liquid is gone, 18 to 20 minutes. Remove apple mixture from heat, stir in sage, and let cool.
4. Make filling: In a clean food processor, whirl filling ingredients to blend well.
5. Spread filling in crust and arrange apple mixture on top, leaving about 1/2 in. of filling uncovered around edge. Carefully push pan from rim.
Make ahead: Through step 4, components chilled separately airtight, up to 1 day. The finished tart, chilled, up to 2 hours.