Gluten Free Fig Tart

May I acquaint my dear readers with the likes of flakey and crisp gluten free crust, filled with the creamiest coconut cream, and topped with fresh and juicy figs, only to be completed with the soft crunch of pistachios and gooey tack of honey. Hello fig tart.

Gluten Free Fig Tart

You will need…

1 1/3 cup gluten free flour
1 tsp xanthan gum
1/2 cup cold butter, cubed
1 egg yolk
1/2 tsp salt
2 Tblsp cold water, if needed
2 cans cold coconut cream, in fridge
5 Tblsp powdered sugar
2 pints fresh figs
1/4 cup pistachios, chopped
honey for drizzling
To do…

Combine the gluten free flour, xanthan gum, and salt in a large bowl. Cut in the cold butter until the mixture resembles fine bread crumbs. Add the egg yolk and mix until it becomes a dough. Add the cold water if the dough is still too dry. It should form into a nice smooth ball of dough, but not be too sticky. Wrap in plastic wrap, and place in the fridge for an hour to cool. 
Preheat the oven to 350F. 
Place a large piece of parchment paper on your work surface and sprinkle with gluten free flour. Remove dough from fridge, and roll out onto the floured surface. Roll to approx 1/8 inch in thickness. Don’t worry if your dough cracks easily when being rolled. Simply mould the dough back together with your hands. Gluten free dough doesn’t work the same as regular dough.  
Carefully slide the parchment paper (with dough) over and flip out into the tart baking dish. I used a 9.5inch fluted, round tart tray, but you could use a rectangular shape. Pinch the dough to the sides of the tray, and cover with parchment paper. Finally fill the tray with dried beans. This will prevent the tart from rising in the middle in the oven.

Bake for 20-25mins until golden brown. Remove from oven and allow to cool completely. Remove the beans and parchment paper.
In a largw bowl, or standmixer, whip the coconut cream on high until light and fluffy. If you can’t find coconut cream, you can also make your own by clicking HERE.
Add the powdered sugar while continuing to whip. Once whipped, cover with plastic wrap and place in the fridge will slicing the figs.
Cut the stems from the figs, and slice about 1/8 inch thick. 
Remove coconut cream from fridge and spread into the tart. Arrange the figs in a circular pattern as shown. But you could arrange in any pattern you like! Sprinkle with chopped pistachios and drizzle with honey to finish. 
Serve room temp. Store in the fridge (keeps about 1-2 days). 
Layering is always a fashionable statement, whether its prints, textures, or shades. And just as I layered these beautiful fig slices, I also love to layer plaid – a hot print for fall. 
I’m wearing –




Founder Haute Appetite. @ElizabethMinett

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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.


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