Fig and rosemary tart

Our family had a fig tree in the orchard at the property where I grew up. Us kids would sneak down there after school and gorge on the juicy morsels like hungry little fruit bats. Growing figs is not difficult, but making the figs last from the tree to the kitchen can be tricky! We avoided making tarts for a good part of our lives because the recipes seemed complicated and intimidating. So we’ve tried to make this recipe as simple as possible!

Serves 10

Use

To make the base

1½ cups (180 g/6 oz) chickpea flour (besan)

¾ cup (80 g/2¾ oz) almond meal

¾ cup (165 g/5¾ oz) coconut sugar (or raw [demerara] sugar)

Pinch of salt

1 heaped tablespoon finely chopped rosemary

2½ tablespoons melted coconut oil (or butter)

To make the baked figs

8–10 figs

Honey, to drizzle

To make the filling

250 g (9 oz) cream cheese

500 g (1 lb 2 oz) ricotta cheese

½ cup (175 g/6 oz) honey

Juice and zest of ½ lemon

Do

1	Preheat the oven to 180°C (350°F). Lightly grease a 22-cm (8½-in) round cake tin with coconut oil or butter.
2	Combine the chickpea flour, almond meal, sugar, salt and rosemary in a bowl. Add the oil and rub it in with your fingertips until the mixture begins to stick together.
3	Spread the mixture evenly over the base of the cake tin. Bake for 12–15 minutes or until the base begins to change colour slightly. Remove the cake tin from the oven and allow it to cool completely.
4	For the baked figs, slice the figs in half and place them onto a baking tray. Drizzle with honey and bake for 15–20 minutes. You want the figs to start caramelising but still hold their shape. Remove the figs from the oven and set them aside.
5	Meanwhile, make the filling. Place the cream cheese, ricotta cheese, honey and lemon (juice and zest) into a food processor and blend until the mixture is creamy and smooth. Spoon the mixture onto the cold base and spread it evenly. Return the tart to the oven for 25–30 minutes or until the centre is custard-like. Remove the tart from the oven.
6	Top the tart with baked figs. Place the tart into the fridge for at least 2 hours before serving.

Feel free to replace the figs with roasted pears in the cooler months.