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–+ servings

Vegan Fig Tart

A summer celebration with a recipe that pays homage to figs: crunchy cookie dough and a delicate vanilla sauce that emphasizes their heavenly taste and texture. Perfect escapism from the steamy weather out there!
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Servings: 6
Ingredients Equipment Method

Ingredients
  

Crust
  • ¼1 cups white spelt flour
  • 100 grams vegan butter cold and diced
  • ¼ cup powdered sugar preferably sugar grounded with vanilla bean
  • ¼ teaspoon salt
  • 2 tablespoon water
Fig Filling
  • 500 gram ripe figs, washed
Vanilla Sauce

Equipment

Method
 

Crust
  1. Put all the dough ingredients in a food processor and process for a few seconds until it rolls into a ball; If necessary, add a little water gradually.
  2. Grease the pan well and line it with dough, bottom and sides (possible with your hands).
  3. Put in the freezer for 15 minutes.
  4. Preheat oven to 180 degrees Celsius.
  5. Line the pan with a baking paper, fill the pan with ceramic weights, beans or coarse salt.
  6. Bake in the center of the oven for 10 minutes; Remove from the oven and remove the paper and the weights.
Fig Filling
  1. Remove the "tail" if necessary and cut the figs into quarters.
  2. Arrange the figs (facing up) in the pan in circles outside inward until the pan is full.
  3. Mix all the sauce ingredients in a bowl until smooth and pour over the figs evenly.
  4. Return to the center of the oven and bake for 40-45 minutes until slightly golden and the sauce has completely solidified.
  5. Remove from the oven and cool on a wire rack. Serve lukewarm or cold.

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