Ah, figs. We have a fig tree that despite being chewed on by our llama, climbed on by our kids, and looking very spindly and sad, has produced quite a nice batch of figs! So I created this grain free fig tart, and it was a big hit! The crust is just delightful. =)
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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- Fig Topping:
- 3 cups fresh figs chopped
- 1/2 cup peeled apple chopped
- 1/4 cup coconut sugar
- 1/2 cup water
- Crust:
- 2 cups almond flour
- 1/4 cup tapioca flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 cup pure maple syrup
- 1 TBSP pure vanilla extract
- 1/2 cup coconut oil melted
Ingredients
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Instructions
- For the crust:
- Preheat oven to 350 degrees and combine the dry ingredients in a large bowl.
- In a small bowl, whisk together the maple syrup, vanilla and melted coconut oil.
- Pour into dry ingredients and stir to combine.
- Press into a 10″ tart pan with removable bottom and bake for about 15 minutes, until turning light golden brown.
- Remove from oven and let cool for 10 minutes, then remove tart from pan.
- Let cool completely on a large serving plate.
- While that's cooking/cooling, make the fig topping:
- For the topping:
- Add all the topping ingredients to a saucepan.
- Bring to a boil, then reduce heat to low, cover, and cook for about 15 minutes, stirring a couple times.
- Remove from heat and pour into a food processor or high-speed blender and puree until smooth.
- Spread on top of crust and place in refrigerator to chill.
- For best results, serve chilled.
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