(Grain-free, Paleo-friendly) rustic fig tart
This time around I wanted to bake them. I pictured a rustic, slightly crumbly open-faced tart. I've made a couple other fall-ey grain-free tarts, and I've found some ingredients that really work well (without being too almond flour-heavy, as a lot of Paleo baking recipes are). (See also my grain-free apple/pear crumble recipe and cranberry-apple tart recipe.)
(You will notice a trend--I am all about low maintenance baking. This recipe was so easy!)
And it turned out just like I wanted!
Grain-Free Rustic Fig Tart
- 1/3 c. sunflower seeds
- 1/3 c. unsweetened coconut flakes
- 3/4 c. almond flour
- 1/4 c. coconut palm sugar or sweetener of choice
- 1/4 tsp. sea salt
- 5 tbsp. unsalted grassfed butter (cold) (or palm shortening if dairy-free)
- 6-8 fresh figs
- Pulse sunflower seeds in a small food processor, until finely ground. Add other dry ingredients and pulse until combined.
- Chop butter into small chunks and add to processor; pulse until combined. Mixture should be thick and chunky.
- Spread crust mixture onto parchment paper on a baking sheet. Flatten with spatula or fingers to get an even layer.
- Chop figs into eigths.
- Bake at 350 degrees for 20-25 minutes until crust is golden.
Makes 6-8 servings.
If your figs aren't super ripe and honey-sweet, you could go for a more savory flavor, or add a glaze! Here are some options:
- Make a glaze of honey and water; add right after tart comes out of the oven
- Add goat cheese and sliced almonds; reduce balsamic vinegar on the stovetop to make a rich, tangy glaze
Or enjoy with some vanilla ice cream of choice!
If you don't have figs in your parents' backyard... save this recipe for next time you run into some!