Oh fig, how do I love thee? Let me count the bites.
This tart is my tribute to figs. I got them when they were at their best (to be read ‘in season’), fully ripe and tasting divine. I dressed them in a light yoghurt and almond meal ‘cream’, then carefully arranged them on an almond and oats blanket. I lovingly baked them to perfection, until golden caramelized, allowing the sweet aromas to invade our entire house. Literally and on purpose.
Making this tart was one of the most rewarding experiences I’ve had in the kitchen, for several reasons. One would be that it is the first time I cook with fresh figs (I know I know) and the result turned out amazing (beyond my expectations to be honest). Second, because it is a healthified makeover recipe that I developed after an Ottolenghi idea (something I saw one evening on TV) and it turned out amazing (maybe better than his? :D). And most importantly, because it is the best smelling tart EVER!! It smells like pure fig jam. No no, like ambrosia. More aromatic than anything else.
Initially, the recipe I’ve seen on TV included plain flour, caster sugar, eggs and butter for the base (among other things) which I replaced with almond meal, oats and fig paste. The ‘cream’ was made with cheese, more icing/caster sugar and more eggs, which I’ve replaced with probiotic yogurt, raw honey and almond meal to bind everything. Healthified to the bits!
- ⅔ cup almond meal
- ⅔ cup oat flour
- 1 TBSP fig paste
- grated zest of ½ lemon
- ¼ cup water
- 1 TBSP coconut oil
- 900 g figs
- 1 tsp raw sugar
- ⅔ cups (150g) probiotic yogurt
- 1 TBSP honey
- grated lemon zest 1 tbsp
- fresh chopped thyme 1 tsp
- 6 TBSP almond meal
- Combine the first 6 ingredients and set aside in the fridge, covered, for 30 minutes.
- Wash and cut your figs in half and arrange them on a plate, facing up.
- Sprinkle them with raw sugar and set aside in a warm place for about 20 minutes.
- Preheat the oven at 170C.
- To make the ‘cream’, whisk together in a bowl the yogurt, honey, lemon zest, thyme and almond meal until you have a smooth, thick consistency.
- Prepare your baking dish by lining it with baking paper sprinkled with oat flour.
- To put everything together, roll out the ‘dough’ by pressing it with your fingers. Do this directly in your baking dish. Because it is not your average dough, it gets rather crumbly if you try to roll it with a rolling pin. But it works just fine if you use your hands (fingers).
- Carefully and quickly spoon the yogurt mix on top of the dough.
- Even more carefully and even more quickly arrange your figs on top of the yogurt ‘cream’. I chose to arrange them standing up, but you can get creative here.
- Bake for about 45 minutes, until the figs are caramelized and the base of the tart is golden brown. (If you see red velvety gooey syrup on the sides, that’s also good!)
- Once baked, take it out and allow it to cool off a bit.
- It is best served warm with fresh picked thyme leaves.