Perfect for those blustery winter nights when you want to curl up next to the fire with a glass of Sangue d’Oro from Carole Bouquet’s Italian vineyard.

Tart Crust Ingredients:

2.5 cups all purpose flour

1 tbsp sugar

2 tsp salt

1 cup diced, cold butter

6-8 oz cold water

8 x 3″ tart shells

Almond Cream Ingredients:

2 cups almond flour

1 cup sugar

4 eggs

6 oz soft butter

1/4 cup all purpose flour

2 tbsp vanilla extract

Garnish:

3 figs (fresh or dried)

Instructions

1.  Pre-heat oven to 325 degrees

2.  Place all dry tart crust ingredients and butter in a robot coupe and pulse

3.  Add water slowly into robot coupe until all ingredients have combined.  Do not over mix!

4.  Distribute crust evenly among 8 3″ tart shells and set aside

5.  Mix all almond cream ingredients in robot coupe, pulse until smooth

6.  Place 2 tbsp of almond cream in the base of each tart

7.  Cut figs into quarters and place on top of each tart

8.  Bake for 20 minutes

9.  Enjoy!