In the Kitchen With: A Healthy Fruit Frangipane Tart – Design*Sponge

I was torn with indecision on where to start with each page of chef Jordan Bourke’s new book Healthy Baking: Nourishing Breads, Wholesome Cakes, Ancient Grains and Bubbling Ferments. Primarily a vegetarian book, all of the recipes look amazing and most of the sweet baked goods can be made vegan by using coconut oil instead of butter. In the end, I chose the Fig and Pistachio Frangipane Tart for three reasons. First, I had a fabulous apple frangipane tart in a cafe last November and haven’t forgotten it. Second, we have a fig tree in the yard so I don’t have to go very far for fresh fruit. Three, if the birds beat me to the figs (as they often do), I can use any fresh fruit to top the tart, any time of year.  If you try your own combination of fruit and nuts in this recipe, please let us know! –Kristina


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