Easy Fig & Almond Tart

Something I have learnt about myself in iso is that I actually really enjoy baking. I’ve probably baked something sweet every week for the last 8 weeks… I’ve tried raspberry and coconut raw slice, carrot cake, peanut butter cookies, lemon and poppy seed loaf… just to name a few…

Anyways today I was feeling a bit nostalgic, so was really craving figs. Fresh figs remind me of summer and my nonna, as growing up she had the most amazing fig tree that produced an abundance of fresh, sweet figs all summer long. I have never had better figs than those and probably never will again! She grew so many amazing, fresh fruit, veggies and herbs but her figs always stood out the most.

Anyways - I thought I’d try and bake a Fig & Almond Tart today! I based my recipe off this recipe here but made a few adjustments to make it dairy free. I couldn’t manage to also make it gluten free, but might try it again and remove plain flour and replace it with oat flour and see how that works.

Ingredients

  • 90g of coconut oil (liquid or melted)

  • 3/4 cup caster sugar

  • 1 tablespoon finely grated lemon grind (about 1 lemon)

  • 1 tablespoon finely grated orange grind (about 3/4 of orange)

  • 1 big teaspoon of vanilla essence

  • 3 eggs

  • 1 and 1/2 cups of almond meal

  • 1/2 cup plain flour, sifted

  • 1/2 teaspoon baking powder

  • 1 cup of flaked almonds (I used even a bit more)

  • 6 fresh figs, quartered and 1 to serve on the side

  • 1/4 honey, melted

  • 1 teaspoon maple syrup (to drizzle on top per slice)

  • 1 scoop of Greek yogurt/ vanilla coyo / vanilla ice cream (DF) (serve with each slice)

METHOD

  1. preheat oven to 160 degrees c. lightly grease tart tin (I used coconut oil and a cooking brush to do this)

  2. place coconut oil, sugar, lemon rind, orange rind and vanilla essence in big bowl and beat with an electric mixer for 5-6 minutes. beat until all the ingredients are well combined and it has turned into a thick sugary mixture

  3. add eggs, one at a time, beating well after each addition. add the almond meal, flour and baking powder and mix carefully with baking spatula. Fold in flaked almonds. Spoon into tart tin and spread until smooth

  4. place the figs into the almond filling, pressing down slightly. Place in oven for 40-45 minutes or until golden. Remove from oven and while still hot, brush tart with melted honey.

  5. Serve with a drizzle of maple syrup and a dollop of greek yogurt/coyo/vanilla ice-cream

lifeJessica Alizzi