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
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
- 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
- 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
- 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.
- This recipe was entered in the contest for Your Best Dish in the Raw
- This recipe was entered in the contest for Your Best Fig Recipe
- This recipe was entered in the contest for Your Best Fruit Tart