12 Ingredients
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar, plus 1 tablespoon
  • 1 lemon, zested
  • 1/4 teaspoon fine sea salt
  • 10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch pieces
  • 3 tablespoons ice water
  • 3 1/2 ounces almond paste, at room temperature, cut into 1/2-inch pieces
  • 1/3 cup mascarpone cheese, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey
  • 6 large or 12 small fresh figs, sliced, stems removed or 20 dried figs, reconstituted *see Cook's Note
  • 1/4 cup apricot jam
Nutrition
374
19% daily value
8 servings
                                       
                                            low-​sodium, vegetarian
     

Fat

33% 21

Saturated

57% 11

Trans

- 1

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

14% 43

Carbs (net)

- 42

Fiber

7% 2

Sugars

- 21

Sugars, added

- 16

Protein

9% 4

Cholesterol

16% 49

Sodium

5% 116

Calcium

5% 47

Magnesium

6% 25

Potassium

3% 119

Iron

8% 1

Zinc

4% 0

Phosphorus

11% 75

Vitamin A

18% 158

Vitamin C

5% 5

Thiamin (B1)

17% 0

Riboflavin (B2)

15% 0

Niacin (B3)

10% 2

Vitamin B6

3% 0

Folate equivalent (total)

20% 80

Folate (food)

- 19

Folic acid

- 36

Vitamin B12

2% 0

Vitamin D

87% 13

Vitamin E

15% 2

Vitamin K

2% 2

Sugar alcohols

- 0

Water

- 42
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