Recipes: Gluten-free, Vegan Recent Fig Tart

Recipes: Gluten-free, Vegan Recent Fig Tart

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  • * • 3/4 cup coconut oil
  • * • 1/4 teaspoon stunning sea salt
  • * • 3/4 cup confectioner' sugar
  • * • 1/3 cup almond flour, sifted
  • * • 1 1/2 teaspoon vanilla extract
  • * • 4 date
  • * • 1 tb floor flax seed, combined with 1 tb apple cider vinegar and
  • 1 tb water
  • * • 1 2/3 cup gf, vegan flour
  • * • 1 cup floor gf oat
  • * for the tart:
  • * • 3/4 cup cashew, soaked for 3 hour
  • * • 2/3 cup almond flour
  • * • 3/4 cup confectioner' sugar
  • * • 1 teaspoon cornstarch
  • * • 1 teaspoon baking powder
  • * • 1 teaspoon gf flour
  • * • 5 tablespoon coconut oil
  • * • pinch of stunning sea salt
  • * • 1/2 teaspoon vanilla extract
  • * • 1/2 teaspoon almond extract
  • * • 1 tb floor flax seed, combined with 1 tb apple cider vinegar
  • * • 1 tablespoon murky rum
  • * • 1 cup fig jam,
  • * • 18 ounce unusual fig


  1. Prepare the crust: In a meals processor, pulse the dates till soft. Add the coconut oil and sea salt and mix for 1 minute. Plight down aspects of with a rubber spatula and add confectioners’ sugar. Pulse till blended. Add almond flour and vanilla extract and pulse to incorporate.
  2. Add the flax seed and a quarter of the flour (about ½ cup). Pulse till incorporated. Plight down bowl. Gradually add last flour and proceed pulsing till dough comes together. Plight down aspects of bowl and pulse again. Earn not overbeat. Dough wants to be relaxed to the contact.
  3. Separate dough into two equal parts and make 2 flat round disks. Wrap in plastic wrap and refrigerate one share for a minimum of 4 hours or overnight; and freeze the totally different share for one more mutter.
  4. Spray with oil, the bottom and aspects of a 9-stir tart pan with a removable bottom. Crumble the dough into the tart pan, and unfold evenly over the bottom. Then press the dough into the pan, working the dough up the perimeters, organising a nice edge the utilization of your thumb to press down on the dough and your finger to press into the side of the pan. Relax whereas making filling.
  5. Prepare the tart: Warmth oven to 325 degrees. Drain cashews, and mix in meals processor with ½ cup of water, till very soft.
  6. Sift together almond flour, confectioners’ sugar, cornstarch, baking powder and GF flour proper into a medium bowl.
  7. Add coconut oil, salt, vanilla and almond extracts to meals processor and pulse. Plight down bowl and add almond flour mixture. Mix till incorporated. Plight down side of bowl, then add flax seed mixture and rum and mix successfully, till all the pieces is incorporated.
  8. Rob away tart shell from fridge and predicament on a baking sheet, lined with parchment paper. Utilizing a fork, pierce the crust, about 1 stir apart. Plight the almond cream onto crust and soft it out with a rubber spatula.
  9. Bake for 30- 40 minutes, till crust and almond cream are golden brown and the tip of a knife comes out orderly when inserted into cream. Rob away from oven and let chilly fully on a wire rack.
  10. Utilizing a small spatula, unfold fig jam over surface of tart in an even layer.
  11. Rob away stems from figs. Decrease figs into quarters, or big figs into sixths or eights. Organize in concentric circles, starting on the outer rim with the stem side down. Slices can comprise to light perspective upwards. If not serving correct away, refrigerate.
  12. Mud with powdered sugar correct before serving, if desired.

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