Confession: despite their insane beauty, I don’t like fresh figs. Every time I taste them they’re watery and flavourless, so I’m not sure if I’m picking the wrong ones or if they’re just not my thing. What I do love, though, are dried and caramelised figs. YUM.
I found fresh figs a little while ago and was so excited to use their prettiness in a project, but decided on a caramelised fig tart for those aforementioned flavour reasons! Good news, too – if you brush the fig topping with maple syrup rather than brown sugar, this is refined sugar-free. 😆😆
Approximate cost: $25 to buy everything, mostly pantry staples you’ll use again
Will serve: 10-12 people
Time taken: 1 hour, plus several hours’ setting time
Nutrition? Some protein, iron and calcium, counterbalanced by a significant amount of fat (albeit plant-based and partially unsaturated) and sugars (though unrefined). Good serve of fibre.
3/4 cup walnuts
3/4 cup almonds
2 tbsp coconut oil, melted
1 tbsp maple syrup
1 tbsp flour or GF alternative
5 large figs, peeled and mashed
1/3 cup maple syrup
1 cup cashews, soaked in hot water for at least 30 minutes, then drained
3/4 cup almond meal
1 cup coconut milk
1 tbsp cornflour
2 tsp vanilla bean paste
3 figs, thinly sliced
1 tbsp maple syrup or brown sugar
Preheat oven to 160*C and grease a round 25cm springform cake tin.
Combine all dry base ingredients in a food processor and blitz until crumbled finely. Add maple syrup and coconut oil and combine, then spread evenly in the bottom of the tin and pat down to compress lightly. Bake for 10 minutes or until lightly toasted, then remove and let cool.
For the filling, combine mashed figs with a tablespoon of the maple syrup and pour into a small, greased frying pan. Fry at medium-high heat for 5 minutes until caramelised and deep brown, then set aside.
Wipe any residue of the base out from the food processor and put all filling ingredients in. Add caramelised fig puree and blitz until extremely smooth.
Spread filling in tin and top with fresh fig slices. Brush fig slices with maple syrup or sprinkle with brown sugar. Bake for 30 minutes at 160*C, then raise oven temperature to 200*C and bake for a final 10 minutes.
Remove tart from oven, let cool at room temperature, then refrigerate for at least 3 hours so that it completely sets. Serve cool with fresh fruit 😊
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