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1
Make the tart crust.
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2
Put the ingredients in a bowl, and mix them up with a whisk.
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3
Add the oil, and mix with your hands or a whisk round and round.
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4
Add the water and mix with your hands until it comes together in one mass.
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5
The amount of liquid needed depends on the flour.
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6
Try starting out with the amounts indicated, and add a little more if the dough is not coming together.
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7
Roll the dough out between two sheets of plastic wrap.
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8
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.
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9
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.
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10
Mend any bits of the crust that got broken, or where there isn't enough, by adding in bits of the leftover dough.
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11
It looks a bit messy, but it won't affect the final results.
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12
Pierce the bottom of the crust with a fork.
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13
Bake in a 170C oven for about 15 minutes.
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14
Leave the crust to cool in the pan.
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15
Make the almond cream next.
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16
Sift the ingredients together.
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17
I just put them in a big plastic bag and shake it around.
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18
Transfer the flours to a bowl, add the oil, maple syrup and water (or soymilk), and mix with a whisk or rubber spatula.
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19
Pour the cream filling into the tart crust.
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20
Slice the fig into 6 to 8 wedges, and put on top of the cream filling, pressing them in a little.
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21
Bake for about 30 minutes in a 170C oven.
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22
When it has cooled down a bit, take the tart out of the tart tin.
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23
The tart is easier to slice after it's completely cooled.
