This recipe was on one of my favorite blogs this a.m. La Tartine
Gourmand. Given that it's fig season, I thought some of you might enjoy
it. I'll likely grind up some quinoa sometime soon so I can make these
beautiful tartlets

TammyM

http://www.latartinegourmande.com/20...-fig-tartlets/

Gingered-flavored fig tartlets

For the crust:

•2/3 cup quinoa flour (80 g)
•1/2 cup white rice flour (70 g)
•1/3 cup cornstarch (40 g)
•2 tablespoons blond cane sugar
•Pinch of salt
•6.5 tablespoons (90 g) butter, room temperature (not soft) and diced
•1 small egg
•1.5 teaspoons xantham gum (optional but helps the crust to be less
crumbly, making it easier to roll)
For the garnish:

•12 fresh figs, washed and cut in quarters
•4 tablespoons blond cane sugar
•4 tablespoons almond meal
•1 vanilla bean, split open and seeds grated
•1 inch ginger, peeled and finely grated
•Butter
•In a bowl, combine the flours, xantham gum (if using) and sugar and
salt. Add the butter and make crumbles with the tips of your fingers.
Add the egg and work the dough until it just forms a ball. Add more
white rice flour if necessary. Divide in 4 smaller balls and place in
the fridge for 1 hour, covered.
•Roll the dough and garnish buttered molds (I use non-stick with
removable bottoms). Make small holes in the dough with a fork and place
the tartlets in the fridge for 30 minutes.
•Preheat the oven at 400 F.
•In a smaller bowl, combine the almond meal, sugar, vanilla seeds and
ginger. Divide 3/4 of the sugar mixture between the tartlets.
•Arrange the figs on top and top with the rest of the sugar. Add a few
pieces of butter on the fruit and bake the tartlets for 25 minutes.
Remove from the oven and let cool before unmolding and enjoying!