Easy Fig Tart for a Macrobiotic Diet

Name: Easy Fig Tart for a Macrobiotic Diet
Yield: 1 serving
Cuisine: American
Ingredients: 1 the photo is a 14cm tart ＊I've listed the ingredient amounts by tart size; 50 grams / 65 grams / 85 grams ★Cake flour; 15 grams ★Whole wheat flour; 1 1/2 tbsp / 2 tablespoons / 2 1/2 tablespoons ★Sugar; 1 pinch ★Salt; 1 bit less than 2 tablespoons / 2 tablespoons / 2 1/2 tablespoons Oil (vegetable oil or canola oil,etc.); 1 tbsp / about 1 1/2 tablespoons / a bit less than 2 tablespoons Water; 30 grams / 40 grams / 50 grams ☆Almond flour; 20 grams / 30 grams / 40 grams ☆Cake flour; 1 tbsp / 1 1/2 tablespoons / a bit less than 2 tablespoons ☆Sugar; 1 bit less than 1 teaspoon / 1 teaspoon / 1 heaping teaspoon ☆Baking powder; 1 pinch ☆Salt; 1 tbsp / 1 1/2 tablespoons 2 tablespoons Oil (vegetable oil, canola oil, etc.); 1 tbsp / 1 1/2 tablespoons / 2 tablespoons Maple syrup; 1 1/2 tbsp / 2 tablespoons / 2 1/2 tablespoons Water or soymilk; 1 - depends on their size Figs

cookpad.japan @cookpad_jp

Every year in the fall, I get the urge to eat fig tarts. It's also a time of the year when it's easy to get sick. So I made a healthy version of the tart, and referred to the recipes of my favorite chefs to come up with my own.

I've explained the steps based on making a 14cm diameter tart. If you are making a bigger tart, bake it a bit longer. Recipe by Soraten mama

cookpad.japan @cookpad_jp

I've explained the steps based on making a 14cm diameter tart. If you are making a bigger tart, bake it a bit longer. Recipe by Soraten mama

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Ingredients

1 serving

1the photo is a 14cm tart ＊I've listed the ingredient amounts by tart size
14cm / 16cm / 18cm For the tart crust
50 grams/ 65 grams / 85 grams ★Cake flour
15 grams★Whole wheat flour
1 1/2 tbsp/ 2 tablespoons / 2 1/2 tablespoons ★Sugar
1 pinch★Salt
1bit less than 2 tablespoons / 2 tablespoons / 2 1/2 tablespoons Oil (vegetable oil or canola oil,etc.)
1 tbsp/ about 1 1/2 tablespoons / a bit less than 2 tablespoons Water
For the almond cream:
30 grams/ 40 grams / 50 grams ☆Almond flour
20 grams/ 30 grams / 40 grams ☆Cake flour
1 tbsp/ 1 1/2 tablespoons / a bit less than 2 tablespoons ☆Sugar
1bit less than 1 teaspoon / 1 teaspoon / 1 heaping teaspoon ☆Baking powder
1 pinch☆Salt
1 tbsp/ 1 1/2 tablespoons 2 tablespoons Oil (vegetable oil, canola oil, etc.)
1 tbsp/ 1 1/2 tablespoons / 2 tablespoons Maple syrup
1 1/2 tbsp/ 2 tablespoons / 2 1/2 tablespoons Water or soymilk
1- depends on their size Figs

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Steps

1

Make the tart crust. Put the ★ ingredients in a bowl, and mix them up with a whisk.
2

Add the oil, and mix with your hands or a whisk round and round. Add the water and mix with your hands until it comes together in one mass.
3

The amount of liquid needed depends on the flour. Try starting out with the amounts indicated, and add a little more if the dough is not coming together.
4

Roll the dough out between two sheets of plastic wrap. The dough is easy to handle but tends to split, so it's easier to roll out if you sandwich it between sheets of plastic.
5

Place the dough on top of the tart pan, and roll the rolling pin over the pan to cut the dough to fit the pan.
6

Mend any bits of the crust that got broken, or where there isn't enough, by adding in bits of the leftover dough.
7

It looks a bit messy, but it won't affect the final results.
8

Pierce the bottom of the crust with a fork. Bake in a 170°C oven for about 15 minutes. Leave the crust to cool in the pan.
9

Make the almond cream next. Sift the ☆ ingredients together. I just put them in a big plastic bag and shake it around.
10

Transfer the flours to a bowl, add the oil, maple syrup and water (or soymilk), and mix with a whisk or rubber spatula.
11

Pour the cream filling into the tart crust.
12

Slice the fig into 6 to 8 wedges, and put on top of the cream filling, pressing them in a little.
13

Bake for about 30 minutes in a 170°C oven. When it has cooled down a bit, take the tart out of the tart tin.
14

The tart is easier to slice after it's completely cooled.