This hearty fresh fig tart is a nutritious, no fuss treat that requires under 50 minutes to prepare and bake! The fresh figs on top are light and juicy, and perfectly complement the rich and nutty aromas of the tart. And in addition to that it is also very high in protein, fiber, and essential minerals.
Since it’s not very sweet, this tart is perfect for those who don’t enjoy overly sweet desserts. It also makes a great breakfast on-the-go or snack to bring to work.
To make the batter I used a combination of:
- almond flour
- oat flour
- all-purpose flour
- quick cooking oats
- almond flakes
Together they provide a nice texture and maximum nutrition. I also added a little lemon zest for a pop of freshness.
To minimize the volume of liquids in the batter, I used vanillated sugar instead of vanilla extract. If you’re not sure where to find it, vanillated sugar is available on Amazon and most stores that carry European produce. However, if you’d rather use vanilla extract, I say it is ok to do so with this recipe.
I baked this tart in a tart pan of 25 cm (10 inch) diameter, with a removable bottom. Please note the baking time will be different if you use a pan of a different size. You will know the tart is ready when it looks golden on the outside and a toothpick comes out clean after inserting it in the center of the tart.
Additionally, if you do not own a tart pan with a removable bottom, you could bake it in a rectangular pan. Simply cut it into squares (like you would with brownies) to remove it from the pan.
See more tart recipes here.
And finally, here’s the recipe for the hearty fresh fig tart:
Hearty Fresh Fig Tart
- 1 cup (100 g/ 3 ½ oz.) almond flour
- ½ cup (50 g/ 1 ¾ oz.) oat flour
- ½ cup (75 g/ 2 ½ oz.) all-purpose flour
- ½ cup (50 g/ 1 ¾ oz.) quick cooking oats
- ½ cup (40 g/ 1 ½ oz.) almond flakes
- 1 stick (115 g/ 4 oz.) unsalted butter, room temperature
- ½ cup (100 g/ 3 ½ oz.) granulated sugar
- 3 large eggs, room temperature
- 1 tbsp. vanillated sugar
- 1 tsp. baking powder
- zest from one lemon
- ¼ tsp. salt
- 6 figs, cut into quarters
- 4-5 tbsp. honey
- 1 tbsp. unsalted butter for greasing the pan
- Preheat oven to 180 °C (350 °F).
- Lightly grease a tart pan with removable bottom.
- Place the all-purpose flour, almond flour, oat flour, baking powder, salt in a bowl and whisk them well together. Set aside.
- In another bowl beat the butter, sugar, and vanillated sugar until light and fluffy. Add one egg at a time beating after each addition. Add the flour mix in four steps, mixing after each addition until well incorporated. Fold in the quick cooking oats and the almond flakes.
- Spoon the batter into the tart baking pan with and spread it evenly. Place the figs on top of the batter and slightly press them into the batter.
- Place the tart into the oven and bake for 35 min or until a toothpick comes out clean.
- Remove from the oven and while still warm brush with honey. Allow to cool for 15 minutes, and then remove the tart from the pan.