KimmyKokonut

Fig Tart

Taking a break from mushrooms, let’s look at this luscious tart I made recently. It was really easy to make and very tasty. For the crust, I veganized a recipe off epicurious and it was amazing. It’s a cornmeal crust with rosemary and I made it in my food processor. Instead of butter I used Earth Balance. I par-baked the crust for about 25 minutes at 375 degrees (or until it gets a nice golden color).

During the baking of the crust, I made the cashew cream filling from My Sweet Vegan, which is simple and easy (food processor!) and very rich. I found it to be too thick and I added more water to thin it out to more of a custard consistency. I really like the maple syrup in it, it gave it a nice dimension. I tossed some fresh, local figs in this fruit concentrate sweetener I have from Mystic Lake Dairy. It’s great stuff and deserves it’s own post one day. Once the crust was baked and cooled, I spread the filling in it and arranged the figs on top. Then I baked it at 350 degrees for another 20 minutes to soften the figs and brown the crust. I loved the rosemary in the crust and the texture the cornmeal gave it, along with the sweetness of maple syrup and richness of cashews and of course, the figs. I adore figs. I didn’t know you could even eat or procure fresh figs until I moved to the west coast. Figs used to be a thing of dried round packages at holiday times, which are tasty but are nothing compared to the fresh thing. There’s just something about figs I adore. Luckily they grow well here and I plan to have my own tree one day. Currently my favorite fig variety is the Adriatic. It tastes like fig jam and it’s amazing.