Raw Blackberry Fig Tart

September 13, 2009

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.


Serves: 6


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

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 This Recipe


Make the fruit filling

  1. In a large bowl, gently mix together the figs and the blackberries.
  2. 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

  1. In a large bowl, mix together the crust ingredients. They should be quite crumbly and sticky; if not, add a bit more agave.
  2. Press the crust ingredients into the bottom of a 9 inch pie pan or tart pan.
  3. Spoon your fruit filling over the crust and drizzle any remaining macerating liquid over the fruit.
  4. 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.

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Reviews (1) Questions (0)

1 Review

Symoné M. August 19, 2016
If someone is allergic to almonds, what would be a good substitute??