Thursday, October 09, 2008

Fig Tart


I just pulled the fig tart out of the oven - I didn't find a good vegan recipe with the prettiest vegan fig tart I found online, so made my own. I used the pistachio tart shell recipe from Artful Vegan as a starting point, modifying it a bit, and made the tart custard similar to the Joy of Baking lemon bar recipe.

3/4 c unbleached white flour
1/3 c semolina flour
1/8 t salt
1/8 t baking soda
1/2 c raw unsalted pistachios, finely ground (heaping 1/2 c)
1 T (heaping) dried lavender, powdered in food mill
2 T rosewater
1/4 c canola oil
1/4 c pure maple syrup
1/2 t vanilla extract

3/4 c silken tofu
1 c sugar
3 T rosewater
1 t vanilla

Fresh figs cut into quarters, sixths or eigths depending on size - I used bright green skinned figs foraged by Asiya

Sift dry ingredients for tart shell. Whisk wet ingredients add and mix. Spread into a tart pan with removable bottom - oiled and lined with parchment paper sprinkled with ground pistachio. Use your fingers (Artful Vegan recommends plastic wrap but I did fine with fingers) to press into place. Bake for about 20 minutes at 350 until it puffs up and starts to brown. Remove from oven. Whir tart custard ingredients thoroughly and pour into shell. Place the figs into the custard neat, messy - whatever - and bake for about 20 minutes or until it seems set. Remove and cool.

NOTES (10/11): After keeping for a day and a half, the crust got a bit soggy. I would definitely cut down on the tofu next time, and might also cut down on the liquid in the crust or cook it longer to crisp it up more... I will update the recipe next time I make it!

1 comment:

A.M. said...

That sounds so good with all the rosewater!