Vegan Fig Tart
Indulge in the elegant simplicity of this Vegan Fig Tart, a dessert that effortlessly blends wholesome ingredients with vibrant seasonal flavors. Featuring a flaky homemade crust made with coconut sugar and vegan butter, this tart is filled with a creamy almond-based center and topped with juicy, fresh figs for an irresistible visual and taste appeal. Sweetened with natural maple syrup and finished with a zesty lemon glaze, each bite is a delightful mix of rich, nutty undertones and fruity brightness. Perfect for impressing guests or treating yourself, this plant-based dessert is not only dairy-free and egg-free but also a celebration of indulgence without compromise. Ready in just over an hour, it’s a must-try for lovers of vegan baking and fig-forward recipes.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 3 tablespoons Coconut sugar
- 0.25 teaspoon Salt
- 0.5 cup Vegan butter
- 2 tablespoons Cold water
- 1 cup Raw almonds
- 0.5 cup Oat milk
- 3 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 8 fresh Figs
- 1 tablespoon Lemon juice
- 1 tablespoon Agave nectar or maple syrup
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the flour, coconut sugar, and salt. Cut in the vegan butter using a pastry cutter or fork, until the mixture resembles coarse crumbs.
Add the cold water, one tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 15 minutes.
Meanwhile, prepare the almond filling. In a blender or food processor, combine the almonds, oat milk, maple syrup, and vanilla extract. Blend until smooth and creamy. Set aside.
Roll out the chilled dough between two pieces of parchment paper to fit a tart pan with a removable bottom. Carefully transfer the dough to the tart pan, pressing it into the pan and trimming the edges as needed.
Spread the almond filling evenly over the crust. Slice the figs into halves or quarters, depending on their size, and arrange them decoratively on top of the almond filling.
In a small bowl, mix the lemon juice and agave nectar (or maple syrup), then brush this mixture over the arranged figs for added shine and flavor.
Bake the tart in the preheated oven for 40-45 minutes, or until the crust is golden brown and the figs are tender.
Allow the tart to cool in the pan on a wire rack before removing the sides of the tart pan. Serve at room temperature, and enjoy your beautiful vegan fig tart!
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 21.1 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 91 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 303 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
