So Fall is here – I know, I know, aren’t we all excited?! It’s definitely been a super hot Summer and I am in full baking and cooking mode with some new Fall recipes up my sleeve!
I was invited to participate in the Keystone Pantry Allulose Blogger Recipe Challenge this year and decided to make a lovely Fig, Almond and Orange Vanilla Tart. It’s probably the most delightful thing I have ever made, tasted or set my eyes upon – why?
Because, FIGS. Fresh ones. Nestled into a silky mascarpone and vanilla almond layer of creamy goodness with a hint of orange, spread on top of crunchy, light, buttery puff pastry. And topped with a few dollops and drizzles of orange fig jam and crushed almonds just to make life and this tart that much sweeter. (no pun intended)
The good news is, the pastry cream is lower in sugar and calories because I substituted Allulose in place of honey and regular table sugar. Allulose is a rare natural sugar found in very small quantities in dates, dried figs, raisins and wheat, and also in other brown caramelized products such as caramel sauce, maple syrup and brown sugar. It has the same chemical formula as fructose but because it isn’t metabolized by the body, it does not raise blood sugar or insulin levels (and studies show it can reduce blood sugar levels!) and has zero net carbs and only 21 calories per teaspoon.
It provides a taste and texture similar to sugar, and doesn’t have a bitter aftertaste like most non-sugar sweeteners. But, you will need to use a little more than regular sugar because it isn’t as sweet. It does have the same volume and browning characteristics as white sugar when used in baking, but browns faster than regular sugar so it may require a slightly lower temperature when cooking with it. It also comes in powdered/crystalline forms or as a liquid syrup.
This recipe could absolutely be made with any other fruit you like that’s in season – maybe plums? or apricots? or berries? But there’s something so good about the sweet and tart figs mixed with the almond, vanilla and orange flavors that make this a harmonious dessert, perfect for brunch or to top off a weeknight Fall dinner.
First, defrost your puff pastry (if frozen, I use Dufour brand which is super light and crispy and buttery and delicious) and roll it out into a 9×13 inch rectangle (or any shape you like but about 1/2 inch thick). Sprinkle with a little flour on both sides on a silicone mat or parchment paper. Then score an edge around the pastry (or roll it over to create a rustic looking edge), and brush the edges with an egg white and water mixture to give the crust a lovely sheen. Bake the pastry for about 20-25 minutes at 400 and let it cool on a wire baking rack while you make the Almond Vanilla Cream.
Mix all the ingredients (mascarpone cheese, almond paste, Allulose, agave, orange flower water and vanilla) in the bowl of a food processor,
until the mixture is blended smooth and creamy.
Spread the Vanilla Almond Cream on the baked puff pastry evenly with a spatula.
Top the pastry with quartered fresh figs,
a few drizzles and dollops of orange fig jam, and crushed almonds. Cut into squares and serve immediately.
Devour. Repeat.
A gorgeous Fall dessert made with puff pastry, fresh figs, almonds layered in a vanilla orange almond pastry cream made with Keystone Pantry Allulose, for a lighter and less sweet treat.
Ingredients
- 1 sheet of puff pastry (if frozen - defrosted, Dufour brand)
- 3 1/2 ounces almond paste, cut into small pieces
- 2/3 cup mascarpone cheese
- 2 tablespoons Keystone Pantry Allulose
- 1 tablespoon agave syrup
- 1 teaspoon vanilla extract
- 1 tablespoon orange flower water
- 7-8 fresh figs (quartered, stems removed)
- 4 tablespoons orange fig jam, for garnish
- 1/2 cup crushed almonds, for garnish
Instructions
- Preheat oven to 400 degrees F.
- Unwrap defrosted puff pastry sheet on a floured surface. Unfold, remove inner parchment papers and dust both sides lightly with flour.
- Score a 1-inch border on inner edges of pastry sheet or roll edges in to create a border. Brush border with egg wash and prick holes in the center of the pastry sheet with a fork. Place on a silicone mat on a baking sheet (or parchment paper).
- Bake for 20-25 minutes until golden brown and flaky. Let cool on a wire rack to the side while you make your pastry cream.
- In the bowl of a food processor, add all the ingredients (almond paste, mascarpone, Allulose, agave, vanilla, orange flower water) and blitz on high for about a minute or so. Scrape the sides and process again, until the mixture is blended well and creamy.
- With a spatula, spread a generous amount of the pastry cream on the cooled puff pastry.
- Top with fresh quartered figs in a rustic pattern on top of the cream.
- Dollop or drizzle the orange fig jam on top of the figs. Top with crushed (or sliced) almonds.
- Serve immediately.
Notes
You can also substitute other fruit to top this tart with (berries, apricots, plums,). Delicious for brunch or a weeknight dinner dessert.
For more inspiration and information about Allulose, check out Lang’s Chocolate and Keystone Pantry products on Facebook, Twitter, Instagram, and Pinterest. #Keystonepantry #Alluloserecipe
