Author Notes: This is an uncooked vegan tart. It is rich enough to serve for dessert, but healthy enough to eat for breakfast! I haven’t tried the tart with other fruits, but you can feel free to experiment with different combinations. If it doesn’t matter to you that the pie is raw/vegan, you can use a sweetener other than agave, such as honey or sugar. You can use any type of nut (or a combination) to make the crust, or you can use a pat in the pan shortbread crust instead. It can be a little challenging to keep the integrity of each slice when serving due to the crumbliness of the crust; chilling the crust in the freezer for 20 minutes before filling/serving can be helpful. —WinnieAb
Serves: 6
Ingredients
Make the fruit filling
-
2
cups fresh figs, ends trimmed and sliced into quarters
-
2
cups fresh blackberries
-
1
vanilla bean, seeds scraped away
-
1/4
cup agave syrup
Make the crust
-
2
cups raw almonds, crushed in a blender until they resemble a fine meal, or use 2 cups of almond “flour”
-
4
tablespoons agave syrup
-
1
teaspoon ground cinnamon
-
2
pinches sea salt
Directions
Make the fruit filling
- In a large bowl, gently mix together the figs and the blackberries.
- In a smaller bowl, mix together the vanilla seeds and the agave syrup. Pour over the fruits and allow to macerate for about 30 minutes.
Make the crust
- In a large bowl, mix together the crust ingredients. They should be quite crumbly and sticky; if not, add a bit more agave.
- Press the crust ingredients into the bottom of a 9 inch pie pan or tart pan.
- Spoon your fruit filling over the crust and drizzle any remaining macerating liquid over the fruit.
- Serve immediately or allow to chill in the refrigerator for a bit; don’t let it sit too long, though, or the crust may get soggy.