It’s relatively easy to find dried figs in grocery stores, but fresh figs are such a treat! They’re soft and smooth, slightly chewy and even a bit crunchy due to their seeds. I prefer fresh figs to dried figs any day. Fresh figs have a floral, honey-like flavor which is very different from the concentrated sweetness you get from a dried fig. Did you know that a fig is actually a cluster of inverted tiny little flowers? Yup! I was lucky to find sweet figs here in Morgantown, WV. Figs usually grow in warmer climates and so transporting them can be tricky because they’re so delicate. Apparently there’s a variety that grows here in town but unfortunately, the farmer selling the figs couldn’t tell me what that variety was. Anyway, as I mentioned, I kept this dish very simple. For the crust, I used almond flour because I love its sweet nutty taste. I added a pinch of salt to balance some of the sweetness and make it taste more crust-like. You can use this golden, buttery crust with any fruit or with any filling. It’s awesome and complements whatever is inside. I was able to make six mini pies with this amount of dough but I probably could have squeezed out a seventh. Instead, I made one pie a little fatter than the rest. As for the figs, I simply drizzled honey on them and put them in the oven on broil for about five or so minutes. You can skip the honey if you want – roasting the figs will help bring out some of their natural sweetness. Fresh figs are pretty juicy, so when you put them in the almond cups, be sure to add any juice leftover in the pan. The almond crust will soak it right up! Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
