Autumnal fig and nut tart recipe
Make the most of the season’s bounty with this delicious fig and nut tart recipe. Ideal for sharing with friends over an autumnal feast!
Figs have a short season, but they’re delicious and teeming with wellbeing benefits. Studies show that the high potassium content in figs reduces blood pressure. They help to balance out the bad effects of salt and aid the kidney to reduce the amount of fluid in our bodies. Potassium also regulates the amount of sugar absorbed by the body. This could be good news for those who suffer from diabetes, as eating figs regularly may allow for less insulin to be used.
Plus, when it comes to supporting your wellbeing, nuts are one of our all-time favourites. We love to use mixed nuts in this fig and nut tart recipe, so feel free to experiment and use your favourites. Almonds can taste especially delicious here. What’s more, they’re excellent for supporting the health of our skin. Just one handful of almonds can provide almost 50% of our recommended daily dose of vitamin E. This is perfect for keeping skin glowing and hair healthy.
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- 400g all-butter shortcrust pastry
- 1 organic egg, beaten
- 270g mixed nuts
- 16 dates, pitted
- 500ml milk
- 2 lemons, zest
- 8 dried figs
- 1 tsp vanilla essence
- 1 tbsp maple syrup
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- 1 tsp salt
- 2 organic egg whites
- 4 tbsp coconut sugar
- 3 fresh figs, sliced lengthways
- Preheat the oven to 180°C/350°F/gas mark 4 and grease a loose-bottomed 23cm tart tin. Roll the pastry out onto a floured surface to make it a little thinner, then carefully lay it in the tin, allowing the pastry to hang a few centimetres over the sides. Trim any large excess with a knife. Poke the pastry base with a fork all over to stop it from rising when baked.
- Place a large sheet of baking paper onto the pastry and fill with baking beans, ensuring that the baking beans cover the entire surface of the pastry. Blind bake for 15 minutes. Take it out of the oven, remove the baking beans and paper, and brush with the beaten egg to seal the holes. Return to the oven for five minutes, then allow to cool.
- Roast the mixed nuts on a baking tray for ten to 15 minutes, until deeply golden brown. Allow to cool. Reduce the heat to 160°C/325°F/gas mark 3.
- To make the date caramel, mix the dates, milk, lemon zest, dried figs, vanilla, maple syrup, ginger, cinnamon and salt in a saucepan and simmer for 15 minutes. Transfer into a food processor and blitz until smooth.
- In a large glass (and very clean) mixing bowl, whisk the egg whites until soft peaks form. Add the coconut sugar one tablespoon at a time while you keep whisking until stiff peaks form. Carefully fold this into the cooled date caramel mixture until just combined.
- Place half the nuts on the bottom of the tart tin, followed by a layer of the caramel meringue mix, and top with the rest of the nuts. Arrange slices of fresh figs between the nuts.
- Bake in the oven for 50-60 minutes. Check it every so often, and if the top starts to brown too quickly, reduce the heat slightly. Allow to cool completely before eating.