- 1/2 cup plus 2 tbsp. unsalted butter, plus more for pan
- 3 lightly packed cups almond meal*
- 1 large egg plus 1 large egg yolk
- 2/3 cup light honey, such as orange blossom, plus 2 tbsp. for serving
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- Generous pinch of flaky sea salt
- 1/3 cup sliced almonds
- 16 ripe figs
- 8 rosemary sprigs (5 in. each)
- 8 ounces crème fraîche
- calories 457
- caloriesfromfat 66 %
- protein 8.7 g
- fat 34 g
- satfat 12 g
- carbohydrate 36 g
- fiber 5.4 g
- sodium 32 mg
- cholesterol 78 mg
How to Make It
Melt butter and set aside to cool for a few minutes. Put almond meal, whole egg and yolk, 2/3 cup honey, the almond and vanilla extracts, lemon zest, salt, and melted butter in a medium bowl and stir together with a wooden spoon. The batter will be thick and sticky.
Thoroughly butter a 10-in. tart pan with a removable rim. Scoop batter into pan and spread even. Chill filled pan in freezer, making sure pan is level, 20 minutes. Meanwhile, preheat oven to 300°.
Scatter almond slices over top of batter and slide pan into oven. Bake until entire surface is light golden brown, 45 to 50 minutes. (Don't overbake--the torte should be moist.) Set on a rack and let cool completely before serving, about 2 hours.
While torte cools, preheat a grill to medium-high (450°). Slide 2 whole figs onto each rosemary sprig and grill until juicy and warmed through, 2 to 3 minutes per side. When cool enough to handle, slide off and cut into quarters.
Serve slices of torte drizzled with 2 tbsp. honey, dolloped with crème fraîche, and topped with a few fig quarters.
*Find at natural-foods stores and well-stocked grocery stores.