This is a really simple gluten-free, dairy-free tart. If you prefer things a little more on the savoury side, then just leave out the xylitol. I made it for the WH ed for her birthday a couple weeks ago and it's a winner!
What You Need
6 tbsp coconut oil
3 jumbo free-range eggs
3 tbsp xylitol
2 cups almond flour
1 pinch salt
1/4 cup honey
10 to 12 fresh figs, quartered
1/Preheat oven to 180. Grease a spring-form cake tin or tart dish with coconut oil.
2/ Add all the ingredients and mix well until there are no lumps.
3/ Pour into the greased cake tin. Add fig quarters in concentric
circles and bake for 40 to 50 minutes or until golden, but the interior
is still soft and moist.