I’ve been changing recipes, adapting, researching and experimenting. The kitchen has been almost like a science lab. I started with an item I had purchased a couple of months ago at a market street stall. I had lots of ideas in mind of how I might use the product ‘tar10’ Sticky Fig, but as I’m limiting my grains, my idea of an upside cake was about to change. I then thought of a frangipani tart using almond meal, the goddess of cooking had sprinkled her flour dust and I was on the search for ideas.
I remember, Gary Mehigan from MasterChef Australia had made a Fig Tart with Pistachio Crumble, so what a great start to a recipe. I had also seen an easy gluten free tart crust made by Elana from Elana’s Pantry.
So with a little dabble of one and a dash of another, with a few changes, I’m happy with the result.
Gluten Free Tart Crust – (adapted from Elana’s Pantry) if your interested in a change of lifestyle Elana has created so many inspirational recipes
2 cups Almond meal
1/2 teaspoon Himalayan Pink Salt
2 tablespoons coconut oil
2 tablespoons of arrowroot flour
2 tablespoons chilled water
In a food processor prepare the dry ingredients, placing both the almond meal, salt, and arrowroot flour together, add the melted coconut oil and water little by little and mix together until a dough ball forms. Prepare a 35cm x 7cm flan/tart tin by coating the bottom and sides with coconut oil with a pastry brush. Take small bits of the dough and gradually fill the bottom and side of the tin.
Place the tart case in a moderate oven 190°C for about 10-15 minutes until golden. Leave to cool.
3 tablespoons coconut sugar
1 egg yolk
1 teaspoon almond essence
1 teaspoon lemon zest
1 cup almond meal
2 tablespoons coconut flour
Whisk the butter and coconut sugar together until creamy and lighter in colour. Gradually add one at a time the eggs and the egg yolk, continue beating. Add the almond essence, lemon zest of 1 lemon, add sifted almonds meal, coconut flour and combine.Spoon the mixture into the cooled tart shell. In my case, I gently slice the glazed sticky figs, and poured a couple of spoonfuls of their syrup. You could use fresh figs, sliced in half, or dry figs would also work.
Place in a moderate oven and cook for 20 minutes.
125g Packet of Slivered almonds (without skins)
40g coconut sugar
40g coconut flour
30g chilled butter, chopped
Place the slivered almonds in a blender, and pulse lightly, add coconut sugar and flour and pulse again two or three times. Pour into a bowl, add the chopped butter, and gradually work the butter by hand, until a crumble forms. Line a baking tray, with a piece of baking paper, and bake in a moderate oven for 5-7 minutes until golden.Set aside to cool.
Serve with coconut chocolate ice-cream.
Linking to A Rural Journal