Tatin Fig Tart

Print Recipe

Serves: 8 Cooking Time: 1 hour

For the base:
175 g of buckwheat flour + a little bit for working out the dough
85 g of almond meal (flour) - I ground the almonds in my power food processor with a couple of blitzes
115 g of coconut sugar
1 tablespoon of linen (flax) seeds
3 tablespoon of water
70 g of coconut butter - I had it already prepared. To make it I blitzed grated coconut til it becomes a butter like texture
4 tablespoon of almond milk (or your favourite plant based)
the zest of one lemon
a pinch of salt
......................................................
For the upper layer:
1 tablespoon of coconut butter
2 tablespoon of coconut sugar
450 g of fresh figs cut in 4

Let's start with the base. Place the buckwheat flour, the sugar and the almond meal in a bowl and mix well

Mix the ground linen seeds with the water and let it sit for 5 minutes

Add the salt, lemon zest, the coconut butter, the linen seeds & water mix, and finally the almond milk and mix everything til you get a dough texture

Cover the bowl with film foil or with a clean kitchen towel and place it in the fridge for 30 minutes

Preheat the oven at 180C

Now we'll do the upper layer: grease a round baking tin (28-30 cm diameter) with the coconut butter

Sprinkle the coconut sugar

Place the fig quarters in the tin starting from the exterior towards to center

Dust the top of your table or working top with some flour

Roll the dough to a disk-like shape, that can cover the surface of the tin

Cut the dough in 4 and assemble the four pieces over the fig mosaic, making sure you fit the edges of the dough in between the tin wall and the figs

Bake it for 30 minutes till golden on the surface

Once done, place a large plate on the top and flip the baking tin over. The tart with display your fig mandala in its entire glory

Serve with a spoonful of fresh yogurt