This is just so good! Fresh mission figs are one of my favorite fruits, wonderful with just a bit of honey or made into jam - which is lovely with compte cheese or foie gras.. but this fig peach crumble is really wonderful way to do your fresh summer figs justice !
5 or 6 figs cut in half
2 peaches cut into 6-8 wedges and soaked in muscat wine for 1 hour or up to 1 day before
1 Tbs lavender honey
1/2 cup cold butter
1 cup almond flour
1/4 c white flour
a pinch of salt
1/4 cup almond slices
1 tea spoon almond extract
Marinate the peaches in muscat sweet wine - this is especially a good thing to do if the peaches are a bit under ripe.
Place figs cut side up with peach wedges in an ovenproof tart pan.
Mix the dry ingredients together
Cut the cold butter into small chunks and add to the dry mix using a pastry cutter or fingers to make a crumble consistency topping - sprinkle in the almond extract
Drizzle the honey over the figs and peaches then add the crumble mix evenly on top- then place in the tart in the fridge for 10 min or up to 1 day before baking.
This helps the crumble crust firm up a bit and makes for a flaky pastry.
Bake in a pre heated oven on 350 degrees for 25 min
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