A simple gluten-free fig tart cooked with cardamon and slow-roasted for that burnt-sugar flavor.
I know it is off-season, and I would not have done it if it were not for the serious craving I had for figs. And the fun experience that Magnus has in popping the seeds in his mouth, feeling its slippery texture and the rich cooked fruit.
I used frozen figs, cooked it with brown sugar and a few cardamon seeds, and poured it into a gluten-free ready made crust, and in less than 10 minutes, I had the tart roasting in the oven.
Because sometimes, at the end of the week, you can’t do it all from scratch. And that is ok. The point was to have something nice for us to share after Friday dinner, after our tension from the week comes down a notch and we wind down together as a family.
Something nice and easy to kick off the weekend.
Fig Tart with Cardamon
1 gluten free ready-made crust
3-4 cups frozen figs (if you are making it during the fig season, by all means, use fresh figs)
4 cardamon pods
1/2 cup brown sugar
1 teaspoon vanilla extract
1 tablespoon Amaretto liqueur
Optional: Vanilla ice cream/whipped cream
1. Preheat the oven to 350 degrees.
2. In a pot of water, add the figs, sugar, vanilla, liqueur and the cardamon and bring to a boil. Cook for 3-4 minutes and take off the heat.
3. Pour the fig mixture into a ready-made gluten-free pie crust and roast for 45-60 minutes. Serve warm with vanilla ice cream or whipped cream.