Apple Fig Tart
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 dried figs (10 halves)1/2 - 1 cup water (heated)1 cup unbleached flour3 tablespoons coconut oil (plain or flavored)1 teaspoon sugar1/2 tsp salt4 - 8 Tbsp cold water1 medium apple (peeled and sliced)1 teaspoon cinnamon2 teaspoons sugar
Preaheat oven to 350 degrees F. Heat 1 cup of water to very hot (not boiling) in the microwave (approximately 2 - 3 minutes) or in a saucepan on the stove top. Pour enough hot water over dried figs to cover. Let them hydrate for at least 5 minutes but not more than one hour.
In a separate bowl, mix flour, sugar and salt. Cut in coconut oil using a pastry cutter or two knives. Add the cold water one tablespoon at a time, tossing the dry ingredients with a fork. At 4 tablespoons try to pinch the dough - if it holds together stop adding water and gather the dough in a loose ball. Flatten with your hands to 1/2" - 1" thick on a sheet of plastic wrap (it will be crumbly and messy). Fold the flattened piece of dough over in half. Peel back the plastic wrap and flatten again. Repeat this process 4 - 6 times until the dough has the appearance of a shaggy pie crust. Let the pie crust rest while preparing the apples. Peel and slice the apple. In a separate bowl toss together apple slices, sugar and cinnamon.
Roll the pie dough out to a rough 14 inch circle. This tart can be cooked on a piece of parchment paper (on a cookie sheet), aluminum foil (with or without the cookie sheet), a lightly greased cookie sheet or baking stone. Arrange the figs and apple slices on the center of the pie crust in a 6 - 7 inch circle (this can be a rough toss of ingredients or an artful flower of apples and figs). Leave a full 3 inches of pie dough uncovered around the outside of the fruit. Fold the pie dough over the filling in a rough octagon type shape. The edges will not meet at the top but will create a pretty window on the beautiful fruit filling.
Bake for 20 - 30 minutes or until the crust is golden brown. Let the tart cool on a rack to room temperature.
Serving Size: makes 4 large or 8 small wedges
Number of Servings: 4
Recipe submitted by SparkPeople user GUENIVER.
In a separate bowl, mix flour, sugar and salt. Cut in coconut oil using a pastry cutter or two knives. Add the cold water one tablespoon at a time, tossing the dry ingredients with a fork. At 4 tablespoons try to pinch the dough - if it holds together stop adding water and gather the dough in a loose ball. Flatten with your hands to 1/2" - 1" thick on a sheet of plastic wrap (it will be crumbly and messy). Fold the flattened piece of dough over in half. Peel back the plastic wrap and flatten again. Repeat this process 4 - 6 times until the dough has the appearance of a shaggy pie crust. Let the pie crust rest while preparing the apples. Peel and slice the apple. In a separate bowl toss together apple slices, sugar and cinnamon.
Roll the pie dough out to a rough 14 inch circle. This tart can be cooked on a piece of parchment paper (on a cookie sheet), aluminum foil (with or without the cookie sheet), a lightly greased cookie sheet or baking stone. Arrange the figs and apple slices on the center of the pie crust in a 6 - 7 inch circle (this can be a rough toss of ingredients or an artful flower of apples and figs). Leave a full 3 inches of pie dough uncovered around the outside of the fruit. Fold the pie dough over the filling in a rough octagon type shape. The edges will not meet at the top but will create a pretty window on the beautiful fruit filling.
Bake for 20 - 30 minutes or until the crust is golden brown. Let the tart cool on a rack to room temperature.
Serving Size: makes 4 large or 8 small wedges
Number of Servings: 4
Recipe submitted by SparkPeople user GUENIVER.
Nutritional Info Amount Per Serving
- Calories: 295.9
- Total Fat: 11.0 g
- Cholesterol: 0.0 mg
- Sodium: 3.0 mg
- Total Carbs: 47.6 g
- Dietary Fiber: 3.8 g
- Protein: 4.2 g
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