Fig Tart

Fig Tart

Fig season is the best reason to bake this lush, grain free deliciousness. It is unique due to the marzipan layer under the plump figs. Yummm! Enjoy!

Author Katinka Bencs


Tart dough:

  • 85 g organic butter / 1/3 cup coconut oil
  • 3 tbsp coconut sugar
  • 1/4 tsp salt
  • 1/3 cup oat / cassava flour
  • 1/3 cup tapioca flour
  • 1/3 cup arrowroot flour
  • 2 tbsp quinoa flour
  • 2 egg yolks or 1 chia egg 1 tbsp ground chia seeds soaked in 3 tbsp water
  • 1 organic lemon’s rind
  • 1 tbsp lemon juice

Almond paste:

  • 1 cup blanched almonds
  • 2 tbsp coconut sugar
  • 2 tbsp xylitol
  • 85 g organic butter / 1/3 cup coconut oil
  • 1 tbsp cassava flour
  • 1 tbsp arrowroot flour
  • 1/4 tsp almond extract the 365 is very strong if you are using something less aromatic you could use 1/2 tsp


  • 2 tbsp almond slivered
  • 1/2 lb fresh figs


  1. Directions:
  2. Combine butter / coconut oil with coconut sugar and salt.
  3. Add in flours and egg yolks / chia egg, fresh lemon rinds and juice and form it into a dough, then into a ball.
  4. Place in a bowl, cover with foil and place to fridge for an hour.
  5. Blanch almonds by boiling them for one minute then squeeze each almond out from their skin, using your hands. They will pop right out of their skin.
  6. Coat your pie / tart dish with butter or coconut oil to avoid sticking.
  7. Roll out dough (from the fridge) between two parchment papers into a circle and flip it into your tart dish. Push it into your tart dish. Freeze it for an hour.
  8. Mix together coconut oil / butter and sugars for the almond paste in a medium bowl. Pulverize your almonds in a blender (it's OK if it is a paste) and add to butter and sugar. Mix in flours and almond extract. Place in fridge for 30 minutes.
  9. Take out your tart dish from the freezer, pierce a few small holes on dough with a fork and bake in pre-heated 375F oven for 12 minutes.
  10. Once the 12 minutes are over, take out from oven, spoon and spread almond filling around, lay on fig slices and sprinkle with slivered almonds.
  11. Bake for 30 minutes, till the top starts to brown (but the inside is very soft).
  12. Let it cool. Enjoy!!

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