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Fig Tart with Peach Filling

5 from 2 votes
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Course: Appetizer, Breakfast, Dessert, Side Dish
Cuisine: American, French, Vegan
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 People
Author: Emily

Equipment

  • Tart Pan

Ingredients

For the Tart Crust

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

For the Peach Filling

  • 1 ripe peach peeled and chopped
  • cup sugar
  • 2 tablespoon cashew cream (optional)

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 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.
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