Fresh Fig Tart With Peach

Name: Fresh Fig Tart With Peach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: ¾ cup Almond Flour; 1 cup AP flour; ½ cup sugar; 2 tbsp egg-replacer; 4 tbsp water; ¼ cup olive oil; 1 tsp vanilla paste or extract; 4 tbsp ice-cold water; 1 ripe peach peeled and chopped; ⅔ cup sugar; 2 tbsp cashew cream (optional); Fresh figs!

by Legally Healthy Blonde

4 People

40 min

This Fig Tart with peach filling is the perfect dessert to start the spring or to close out the summer! It is a great transitional recipe since it uses a ripe or overripe peach and figs, which are in season!

What You’ll Need:

For the Tart:
Almond FlourAll-Purpose FlourSugarEgg Replacer or Flax EggOlive OilVanillaIce-cold water
For the filling
Ripe PeachSugarCashew Cream
Fresh Figs!

This fig tart is so much easier and simpler than most tart recipes are! It’s also a great way to use up those figs that are hiding in the back of your fridge!

Ingredient Substitutions:

Peaches are the best summer fruit, in my opinion. But, any stone fruit will work. Use a plum or apricot, even strawberries or apples could work!

Fresh Fig Tart With Peach

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Recipe details

Yield 4 People
Time spent: Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min

Show Nutrition Info

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% Daily value

Ingredients

For the Tart Crust

¾ cup Almond Flour
1 cup AP flour
½ cup sugar
2 tbsp egg-replacer
4 tbsp water
¼ cup olive oil
1 tsp vanilla paste or extract
4 tbsp ice-cold water

For the Peach Filling

1 ripe peach peeled and chopped
⅔ cup sugar
2 tbsp cashew cream (optional)
Fresh figs!

Instructions

For the Tart Crust

First, combine all of the dry ingredients in a bowl
In a small bowl, combine the egg replacer with 4 tbsp water. Let thicken for 1-2 minutes
Add the egg replacer and the other wet ingredients to the dry ingredients
Add the ice-cold water 1 tbsp at a time, until the dough combines and holds together
Press the dough into the tart pan, making sure to get all the dough into the ridges of the pan
Add either pie weights or a pan/pot on top of the dough.
Pre-bake for about 10 minutes, until partially baked

For the Filling

Peel and chop the peach. Add to a hot pan
Add the sugar to the pan as well
Add a small amount of water and stir
Cook down until it becomes jammy.
Stir in cashew cream towards the end.

Bake the Tart

Thinly slice figs into about four slices per fig
Fill the tart crust with the peach filling
Line the sliced figs in a circular order
Bake at 400° for 15 minutes and chill until filling is set.

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