Figs Tart

1 comment

Hi there! I grab the chance of taking part to the seitan festival in Arezzo to sign up for this beautiful website …

In fact, I have been watching you for a long time, and I’ve been saving some recipes … nothing special, but do I hope that they can be of help or inspiration for someone to copy or customize, why not!?

300 gr of flour
100 gr of sugar
145 g of margarine
1 teaspoon of baking powder
vegetable milk, as needed (about 50ml I think)
plum jam
some figs
cane sugar

Mix flour, sugar and baking powder with softened margarine, cut in small pieces.
Add milk, until the pastry reaches the right consistency to be rolled out. Let it rest in the fridge for half an hour, or even less in the freezer if you are in a hurry (perhaps after having stretched the pastry a little … it takes even less time!)
Meanwhile, cut the figs in quarters, in enough quantity to cover the cake tin.
Roll out the pastry and place it in pan, prick the bottom with a fork and spread a thin layer of jam. Bake ten minutes into a preheated oven at 180°C.
Place the figs upon the pastry and sprinkle them with plenty of sugar cane. Bake for 20 minutes.
Once the tart was done, it seemed that the figs had produced a lot of juice, but after the first cut, there were no major problems. However, the next time I’ll try and spread a layer of crumbled cookies instead of jam ..

The following morning, with the remaining pastry I made some little tarts, filled with melted chocolate and almond flour … as the pastry had been resting in the fridge overnight, the base was more friable…

Chef: Petra from VeganBlog

  1. EleonoraNW3 12 September 2010 at 12:58

    Well, a warm welcome then! This is a great way to start, I’d say 🙂

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