Fig Tart with Maple-Cashew Cream in a Rosemary Cornmeal Crust

Fig Tart

Taking a break from mushrooms, let’s look at this luscious tart I made recently. It was really easy to make and very tasty. For the crust, I veganized a recipe off epicurious and it was amazing. It’s a cornmeal crust with rosemary and I made it in my food processor. Instead of butter I used Earth Balance. I par-baked the crust for about 25 minutes at 375 degrees (or until it gets a nice golden color).

During the baking of the crust, I made the cashew cream filling from My Sweet Vegan, which is simple and easy (food processor!) and very rich. I found it to be too thick and I added more water to thin it out to more of a custard consistency. I really like the maple syrup in it, it gave it a nice dimension. I tossed some fresh, local figs in this fruit concentrate sweetener I have from Mystic Lake Dairy. It’s great stuff and deserves it’s own post one day. Once the crust was baked and cooled, I spread the filling in it and arranged the figs on top. Then I baked it at 350 degrees for another 20 minutes to soften the figs and brown the crust. I loved the rosemary in the crust and the texture the cornmeal gave it, along with the sweetness of maple syrup and richness of cashews and of course, the figs. I adore figs. I didn’t know you could even eat or procure fresh figs until I moved to the west coast. Figs used to be a thing of dried round packages at holiday times, which are tasty but are nothing compared to the fresh thing. There’s just something about figs I adore. Luckily they grow well here and I plan to have my own tree one day. Currently my favorite fig variety is the Adriatic. It tastes like fig jam and it’s amazing.

3 Responses to “Fig Tart with Maple-Cashew Cream in a Rosemary Cornmeal Crust”

  1. Jeni Treehugger Says:

    Holey Schmoley that tart looks AMAZING!!
    Did you get my comment on the mystery Mushroom?

  2. Jennifer Says:

    I agree with Jeni in that the tart looks amazing. I’m only now starting to appreciate figs. Previously, my only experience with them was as fig newtons (which, come on, are still pretty good). ;-)

    Great job on this tart! The flavors seem like they would all go perfectly together!

  3. Melisser Says:

    Ooh, that sounds lovely, especially the crust!

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