Cranberry Fig Tart (paleo, AIP, vegan)

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Sour and tart
Sweet like a lark
Good for your heart
From trees in the park
One is bright red
One looks quite dead
They both make sauce
Sweet candy floss
Paired together
Richness and gloss
A crumbly base
A finish of glaze
Voici ta tarte
Your work of art

Cranberry Fig Tart (paleo, AIP, vegan)

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

Have some cranberries leftover from one of those giant Costco bags that you don't know what to do with? How about a bag of crustier-by-the-minute figs? Here's a marriage of holiday-winter flavors to solve both those problems. Figgy sweetness to balance out cranberries without needing to add much sweetener - merely a suggestion recipe, so feel free to experiment with different modifiable fillings/bases (e.g. paleo pastry creams or marzipan type fillings) and layer on figs/cranberries whole on top. Enjoy!

Author: Julie Hunter

Recipe type: Paleo, Autoimmune Protocol, Vegan-Friendly

Cuisine: Dessert, Rustic

Serves: 1 tart

Ingredients

Base/crust:
1 c cassava flour
½ c tigernut flour
½ tsp sea salt
1 tsp ground cinnamon (optional)
2-3 tb honey or maple syrup
½ c coconut oil, chilled (or cold leaf lard, non-V)
¼ c ice-cold water, added in tablespoons
Filling:
10 figs (I used dried)
1.5 cups cranberries
½ c water
¼ tsp sea salt
1 tb fresh ginger
squeeze of lemon or apple cider vinegar
ground cinnamon, vanilla, etc.
3 tb coconut cream (or scooped from chilled can of coconut milk)
Topping + glaze:
2 cups cranberries
2 tsp arrowroot starch
½ c water
1 tsp honey or maple syrup
1 tsp lemon juice

Instructions

Stem and rough chop figs and add to pot with rest of filling ingredients.
Cook on stove for 10-15 minutes, until cranberries and figs have cooked/softened.
Food process/blend mixture into a smooth puree.
Preheat oven to 350 degrees Fahrenheit.
For crust: mix flours, salt, and sweetener, and then cut in cold fat with a pastry cutter.
Add water a tablespoon at a time until the mixture adheres. Pat into tart pan.
Add filling on top of crust, and top with cranberries.
Bake for 30-40 minutes, until crust has browned and cranberries have begun to bubble/burst (they deflate once the tart cools).
To make the glaze, mix arrowroot starch with sweetener, lemon juice, and water, and heat gently over stove top until the mixture thickens. Brush over top of cranberries.
Garnish with mint to serve.