Fresh Fig and Blackberry Tart
Servings: 0 Serves 6-8
Ingredients
Filling:
- *2 cups fresh figs ends trimmed and sliced into quarters
- *2 cups fresh blackberries
- *1 vanilla bean seeds scraped away or a dash of vanilla extract
- *1/4 cup agave syrup
Crust:
- *2 cups raw almonds processed in a blender until they resemble a fine meal, or use 2 cups of almond "flour"
- *4 tablespoons agave syrup
- *1 teaspoon ground cinnamon
- *2 pinches sea salt
Instructions
Filling:
- 1. In a large bowl, gently mix together the figs and the blackberries.
- 2. In a smaller bowl, mix together the vanilla seeds and the agave syrup. Pour over the fruits and allow to macerate for about 30 minutes.
Crust:
- 1. In a large bowl, mix together the crust ingredients. Everything should be quite crumbly and sticky and you should be able to form it into a ball; if not, add a bit more agave.
- 2. Press the crust ingredients into the bottom of a 9 inch pie pan or tart pan. Place in the freezer to chill for 30-60 minutes, or until just before you are ready to fill and serve the tart.
- 3. Remove the crust from the refrigerator and spoon your fruit filling into it; drizzle any remaining macerating liquid over the fruit.
- 4. Serve immediately or keep in the freezer for an hour or so; allow to thaw for a few minutes before slicing. If you don't finish it right away, this fruit tart will still be good for a day or two (though the crust will inevitably get soggy).