From Erin Scott, creator of the blog (and cookbook) Yummy Supper, comes this lovely, not-too-sweet torte. It's equally good for dessert, a late-afternoon treat, or even breakfast. Almond flour gives it a rich, buttery texture; almond extract and sliced almonds heighten the flavor.
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
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.