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Roasted fig and raspberry tart

Roasted fig and raspberry tart

Pastry:
3 tablespoons extra virgin olive oil, plus morefor oiling the tin
90 g (3 oz/2/3 cup) toasted almonds (page 77)
25 g (1 oz/ 1/4 cup) regular rolled oats
1/4 teaspoon sea salt
70 g (2 1/2 oz/2/3 cup) whole spelt flour
3 tablespoons maple syrup 1 teaspoon vanilla extract 1/4 teaspoon almond extract

Filling:
450 g (1lb) fresh ripe figs, stemmed and cut in half
2 teaspoons extra virgin olive oil
2 tablespoons maple syrup
180 ml (6 fl oz 3/4 cup) plus 1 tablespoon apple juice
3/4 teaspoon agar flakes
1 teaspoon arrowroot
1/2 teaspoon vanilla extract
250 g (9 oz/2 cups) fresh raspberries

Make the pastry:
Preheat oven to 180oC/350oF/Gas Mark 4. Line the bottom of a 23 cm (9 inch) springform tin with baking parchment (see sidebar below) and lightly oil the sides.
Grind 45g of the almonds, the oats and salt in a food processor until coarsely ground, about 20 seconds.
Transfer to a bowl and stir in spelt flour. Roughly hand- chop remaining almonds, add to bowl and mix well.
Drizzle in olive oil and mix with a fork or your fingertips until all flour is moistened.
Add maple syrup, vanilla and almond extract; mix until evenly incorporated. Pastry should be moist but not sticky.
Wash and dry your hands, then press pastry evenly into prepared tin. Press pastry only 1.2 cm (1⁄2 in) up sides, leaving top edge uneven; you may end up having a little pastry left over, which you can make into a biscuit.
Prick bottom of tart several times with a fork and bake for 18 minutes or until golden brown and fragrant. Remove from oven and set aside to cool.

Watch: How to make homemade Nutella

Make the filling:
Raise oven temperature to 200oC/400oF/Gas Mark 6. Line a baking tray with baking parchment. Add figs and drizzle with olive oil and 1 tablespoon of the maple syrup; toss gently to coat. Spread figs out evenly over tray and arrange cut-side up; roast for 25 minutes or until they begin to caramelize and soften.
Remove from oven and set aside to cool.
Combine 180 ml (6 fl oz/3⁄4 cup) of the apple juice and agar flakes in a small heavy- bottomed pan and bring to the boil over high heat. Whisk, cover pan, reduce heat to low and simmer for 5 minutes or until agar has completely dissolved (see page 293).
In a small bowl, dissolve arrowroot in remaining tablespoon of apple juice and slowly drizzle into hot agar mixture, whisking constantly until mixture returns to a simmer and has thickened slightly. Remove from heat and whisk in remaining tablespoon maple syrup and vanilla. Set aside, uncovered, for about 5 minutes or until mixture has thickened a little but not begun to set.
Place roasted figs in a bowl and pour in warm agar mixture. Stir gently with a rubber spatula or with your hands to combine. Add raspberries and toss gently until evenly distributed.
Working quickly, transfer mixture to baked tart shell and carefully spread out filling in an even layer.
Refrigerate for 20 to 30 minutes or until filling is completely set. Serve topped with cream of your choice.

Recipes and images from At Home in the Whole Food Kitchen by Amy Chaplin (Murdoch Books) $39.99 available now.