This Fig Tart with peach filling is the perfect dessert 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 Flour
- All-Purpose Flour
- Egg Replacer or Flax Egg
- Olive Oil
- Ice-cold water
- For the filling
- Ripe Peach
- Cashew Cream
- Fresh Figs!
How to Make The Fig Tart:
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!
First, mix the tart dough
In a large bowl, combine all the flours and sugars. In a small separate bowl, mix 2 tablespoon egg replacer (I use this brand) with 4 tablespoon water and let thicken. Add the egg replacer and the olive oil and vanilla to the dry mix. 1 tablespoon at a time, add your ice-cold water until you get the right consistency (about 4 tbsps).
Then, Pre-Bake your Crust
Fill a 9-inch tart round with the wet crust and be sure to press the dough into the ridges. Throughout this process, I sprinkled more flour on to make it more pliable. Put this into a 400 degree oven with either pie weights or a heavy pan on top for 5-7 minutes, until about half baked.
Next, Make the Peach Filling!
Slice and chop your ripe peach into small pieces. Next, add to a hot pan with ⅔ cup of sugar. Add a bit of water and let it cook down. Then, add some cashew cream to make it thicker and let it continue to cook until it reaches a jammy consistency. Pour this filling into the center of the tart crust.
Finally, Add the Figs
Once the peach filling is in the tart, it is time to add the figs. The figs, sliced into about 4 slices per fig, will decorate the tart. Starting from the outside, add the fig slices in a circular order. Use some of the smaller, less attractive slices to sort of prop up some nicer slices.
Bake at 400 degrees for about 15 minutes and let cool completely.
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!
Cashew cream is not entirely necessary in this recipe! Feel free to omit it and be aware that the filling may be less creamy.
Feel free to experiment with other flours in the tart if you choose.
Make it WFPB! (Whole-food, plant-based)
WFPB avoids animal products as well as oils, refined sugars and grains, and processed foods.
To make this recipe WFPB compliant, replace the all-purpose flour with whole-wheat flour. Additionally replace the white sugar with coconut sugar.
The most difficult substitution is the olive oil. Any good pie/tart crust requires a certain level of fat. You could attempt to use more almond flour, since almonds have natural fats in them. Also, you could substitute a nut butter (such as cashew or almond or peanut) to get a moist fat in the crust!
- Tart Pan
For the Tart Crust
For the Peach Filling
- 1 ripe peach peeled and chopped
- ⅔ cup sugar
- 2 tablespoon cashew cream (optional)
For the Tart Crust
- First, combine all of the dry ingredients in a bowl
- In a small bowl, combine the egg replacer with 4 tablespoon 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 tablespoon 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.