Coconut oil pastry is the perfect base for these fig and frangipane dairy-free tarts.
For the pastry base, using a food processor, pulse together the flour, salt and sugar. Add coconut oil, lemon zest, egg yolk, vanilla bean paste and almond meal. Pulse well until dough comes together, then add olive oil in a single drizzle. Remove dough and lightly form together. Very gently, press into 6 tart pans- thin layer.
Place each tart onto a large baking pan and place in freezer for 5 minutes prior to baking if needed. Place baking paper into each tart and top with blind baking beads. Bake for 10 minutes, remove bead weights and then bake for a further 10 minutes with frangipane filling on 180°C.
Remove from oven and place figs into filling and bake for another 10 minutes or until golden. If need be, place under grill on 200°C.
For the filling, blend or whisk honey and coconut oil thoroughly for 5-6 minutes. Add vino cotto and eggs and stir well, fold in almond meal and then flour.
For the fruit, slice figs length wise into very thin slivers and then split half the piece, then place onto filling very carefully to make a rose/flower pattern by overlapping pieces of fig. Bake in preheated oven on 170°C for 20 minutes.
For the glaze, using a saucepan, dissolve sugar in water on medium heat and once mixture starts bubbling, reduce heat and add all other ingredients. Let it simmer on low heat till mixture thickens and the glaze forms, approximately 10 minutes. Keep aside and cool before brushing over fruit tart.
To assemble, remove tarts from cases and gently place on serving platter. Brush glaze over fig and place pomegranate seeds on edge of tart and in the middle of the fig flower.
This recipe has not been edited or tested by the Bake Off Food Department.
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