Fig Tart with a Cinnamon Walnut Streusel Crust
| 2 cups | flour (all purpose, spelt, or wheat) |
| 6 tbsp | citrus olive oil or mild-flavored extra virgin olive oil |
| 1/4 cup | egg product or 1 whole egg |
| 1/2 cup | natural cane sugar |
| 1 tsp | orange zest |
| 1/2 tsp | sea salt |
| 1/2 tsp | vanilla extract |
- Place flour, sugar, sea salt and orange zest in a food processor.
- Drizzle in olive oil, vanilla extract and egg whites.
- Pulse into a ball.
- Place dough on a lightly-floured, flat surface and mold into a disc by hand.
- Refrigerate for at least 10 minutes.
- You can freeze this dough if you like for use in the future.
Fig Filling
| 2 cups | dried calmyrna figs (organic if possible) |
| 3 each | tangerine or orange slices with rind |
| 3 each | lemon or Meyer lemon slices with rinds |
| 1 each | vanilla bean (spilt in half lengthwise) |
| 1 3/4 cups | water or rose juice |
| 4 tbsp | honey (use a good quality) |
| 2 tbsp | light brown sugar |
- Place all ingredients in a pot.
- Simmer until figs are soft and water or rose juice is reduced by 1/3.
- Remove vanilla bean.
- Place fig mixture in a food processor and pulse until lemon and orange zest are pulverized.
- Place in an airtight container and refrigerate until ready to use.
- This filling will stay 4 weeks in the refrigerator.
Walnut Streusel
| 1 cup | oats |
| 1/2 cup | whole grain flour |
| 1/2 cup | walnuts (crushed) |
| 1 tbsp | cinnamon |
| 2 tbsp | citrus olive oil or mild-flavored extra virgin olive oil |
Mix all ingredients in a bowl and set aside.
To make tart:
- Roll dough on a floured surface with a well-floured rolling pin.
- Place in a 10” tart shell.
- Place a piece of wax paper or bakers paper on top.
- Fill with bean or rice and par-bake for 20 minutes in a 350 degree oven.
- Let chill at room temperature.
- Fill with fig filling.
- Place streusel on top and bake in a 400 degree oven for 15 minutes or until walnuts are golden.
- Let cool.
