Fresh Fig and Blackberry Tart
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Fresh Fig and Blackberry Tart might be a recipe you should try. One serving contains 289 calories, 9g of protein, and 19g of fat. For $1.52 per serving, you get a dessert that serves 6. This recipe is liked by 20 foodies and cooks. Head to the store and pick up vanillan extract, ground cinnamon, blackberries, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Healthy Green Kitchen. Overall, this recipe earns a solid spoonacular score of 46%. If you like this recipe, you might also like recipes such as Farm to Face- Blackberry-Fig Tart with Oregano, Fresh Fig Tart, and Fresh Fig and Hazelnut Tart.
Servings: 6
Ingredients:
*4 tablespoons agave syrup
*2 cups raw almonds, processed in a blender until they resemble a fine meal, or use 2 cups of almond "flour"
*2 cups fresh blackberries
*2 cups fresh figs, ends trimmed and sliced into quarters
*1 teaspoon ground cinnamon
*2 pinches sea salt
*1 vanilla bean, seeds scraped away or a dash of vanilla extract
Equipment:
bowl
tart form
pie form
Cooking instruction summary:
Filling:1. In a large bowl, gently mix together the figs and the blackberries.2. In a smaller bowl, mix together the vanilla seeds and the agave syrup. Pour over the fruits and allow to macerate for about 30 minutes.Crust:1. In a large bowl, mix together the crust ingredients. Everything should be quite crumbly and sticky and you should be able to form it into a ball; if not, add a bit more agave.2. Press the crust ingredients into the bottom of a 9 inch pie pan or tart pan. Place in the freezer to chill for 30-60 minutes, or until just before you are ready to fill and serve the tart.3. Remove the crust from the refrigerator and spoon your fruit filling into it; drizzle any remaining macerating liquid over the fruit.4. Serve immediately or keep in the freezer for an hour or so; allow to thaw for a few minutes before slicing. If you don't finish it right away, this fruit tart will still be good for a day or two (though the crust will inevitably get soggy).
Step by step:
Filling
1. In a large bowl, gently mix together the figs and the blackberries.
2. In a smaller bowl, mix together the vanilla seeds and the agave syrup.
Pour over the fruits and allow to macerate for about 30 minutes.Crust
1. In a large bowl, mix together the crust ingredients. Everything should be quite crumbly and sticky and you should be able to form it into a ball; if not, add a bit more agave.
2. Press the crust ingredients into the bottom of a 9 inch pie pan or tart pan.
3. Place in the freezer to chill for 30-60 minutes, or until just before you are ready to fill and serve the tart.
4. Remove the crust from the refrigerator and spoon your fruit filling into it; drizzle any remaining macerating liquid over the fruit.
5. Serve immediately or keep in the freezer for an hour or so; allow to thaw for a few minutes before slicing. If you don't finish it right away, this fruit tart will still be good for a day or two (though the crust will inevitably get soggy).
Nutrition Information:
covered percent of daily need
