Fig-a-licious Vegan Tart (gluten free

• Vegan
• Gluten free

• Produce

  • 250 g Figs
  • 1 heaped tsp Orange or lemon rind

• Condiments

  • 3 tbsp Brown rice syrup

• Baking & Spices

  • 75 g Rice flour, brown or white
  • 1 Rice flour
  • 75 g Tapioca flour
  • 1 tsp Vanilla essence

• Oils & Vinegars

  • 3 tbsp Coconut oil
  • 1 dash Oil

• Nuts & Seeds

  • 1 heaped tbsp Flax seed, ground

Found on trinityskitchen.com

Description

Ingredients

• Ingredients:
• 250g (9 oz) figs, plus water to soak
• 1 heaped teaspoon of orange or lemon rind
• 75g (2½ oz) rice flour (brown or white)
• 75g (2½ oz) tapioca flour (also known as tapioca starch)
• 1 heaped tablespoon ground flax seed
• 3 tablespoons brown rice syrup
• 3 tablespoons coconut oil
• 1 teaspoon vanilla essence
• Extra dash of oil (to oil the tin)
• Extra rice flour (for rolling on)

Directions

• Soak figs in water overnight (or at least 3 hours) to soften for blending.
• Finely grate orange peel (or lemon rind).
• Drain figs and blend together with the grated orange peel. Put this to the side whilst you prepare the gluten-free pastry.
• Briefly mix rice flour, tapioca flour, ground flax seed together in a mixing bowl.
• Mix in coconut oil, rice syrup and vanilla essence with a spoon. Once it has started to combine together nicely, use the back of your spoon to press it all together until you have one large ball of pastry.
• Lightly oil the cake tin.
• Take about half of the pastry ball/lump, place it in the middle of the tin and press downward in all directions until it is evenly spread all over. This should create a layer about ½ cm (¼ inch) thick. If its a bit too thick in one place and lacking in another, then just press & push (a bit like being a pastry massage therapist) until its sort of even. Doesnt have to be perfect.
• Create a fig layer on top of the pastry by spreading your blended fig mixture evenly all over. Spoon it on and then spread with a blunt knife.
• Take the remaining pastry from the mixing bowl and roll into a thick cylindrical shape (doesnt have to be perfect). Lightly flour your kitchen counter top and begin to roll until the pastry is approximately ¼ cm (⅛ inch) thick. This can be a little fiddly, but gets much easier with practice.
• Use a sharp knife to cut your rolled pastry into strips of approximately 1cm width (½ inch) wide. Carefully lift strips (using a cake slice/spGluten Free Vegan Fig Tartatula if you have one) and form a lattice pattern on top. There is a bit of an art to creating a lattice pattern and, honestly, the best way to learn is just to make it up as you go a long. If you dont want to create a lattice then use your creativity to do what ever you feel like on top instead.
• Bake in a pre-heated oven at gas mark 6 (200˚C/400˚F) for approximately 25 minutes or until the pastry begins to tan on top.
• Serve warm, right away or allow to cool. They should keep nicely for a few days in a sealed container.