Roasted Fig Raspberry Tart Recipe

Name: Roasted Fig Raspberry Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for oiling the pan; 2/3 cup toasted almonds, divided; 1/4 cup regular rolled oats; 1/4 teaspoon sea salt; 2/3 cup whole spelt flour; 3 tablespoons maple syrup; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract; 1 pound fresh, ripe figs, stemmed and cut in half; 2 teaspoons extra-virgin olive oil; 2 tablespoons maple syrup, divided; 3/4 cup plus 1 tablespoon apple juice, divided; 3/4 teaspoon agar flakes; 1 teaspoon arrowroot; 1/2 teaspoon vanilla extract; 2 cups fresh raspberries

Servings: persons

3 tablespoons extra-virgin olive oil, plus more for oiling the pan
2/3 cup toasted almonds, divided
1/4 cup regular rolled oats
1/4 teaspoon sea salt
2/3 cup whole spelt flour
3 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 pound fresh, ripe figs, stemmed and cut in half
2 teaspoons extra-virgin olive oil
2 tablespoons maple syrup, divided
3/4 cup plus 1 tablespoon apple juice, divided
3/4 teaspoon agar flakes
1 teaspoon arrowroot
1/2 teaspoon vanilla extract
2 cups fresh raspberries

1
Preheat oven to 350 degrees F. Open the springform pan and place the base of the pan upside down on the counter.
2
Lay a square piece of parchment paper over the base the parchment should be at least an inch or two larger than the base on all sides.
3
Lightly oil the sides.
4
Grind 13 cup almonds, oats, and salt in a food processor until coarsely ground, about 20 seconds.
5
Transfer to a bowl and stir in spelt flour.
6
Roughly hand-chop remaining almonds, add to bowl, and mix well.
7
Drizzle in olive oil, and mix with a fork or your fingertips until all flour is moistened.
8
Add maple syrup, vanilla, and almond extract; mix until evenly incorporated.
9
Dough should be moist but not sticky.
10
Wash and dry your hands, then press crust evenly into prepared pan.
11
Press crust only 1/2 inch up sides, leaving top edge uneven; you may end up having a little dough left over, which you can make into a cookie.
12
Prick bottom of crust several times with a fork, and bake for 18 minutes or until golden brown and fragrant.
13
Remove from oven and set aside to cool.
14
Now place the sides of the pan on the base and, keeping the paper flat against the base, slightly lift the base to fit in the groove of the pan.
15
Secure sides, flip pan over and fold paper into the center.
16
Its now ready to use.
17
Fitting the base of the pan this way ensures an even edge with crusts and cakes, eliminates the need to oil the base before adding a parchment circle, and also prevents the paper from lifting when serving a slice of tart.
18
If your pan has a leak-proof seal you wont be able to fit parchment this way; just lightly oil the base and cut a circle to fit inside the pan.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, plus more for oiling the pan, 2/3 cup toasted almonds, divided, 1/4 cup regular rolled oats, 1/4 teaspoon sea salt, and more.

Yes, Roasted Fig Raspberry Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roasted Fig Raspberry Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions