Fig & Apricot Tart

Name: Fig & Apricot Tart
Yield: Makes one 20-cm tart
Cuisine: Asian
Ingredients: Safflower or grapeseed oil 40 g; Apricot jam 100 g, but replace Castor (superfine) sugar with beet sugar; Sea salt a pinch; Unbleached plain (all-purpose) flour 40 g; Ground hazelnuts 50 g; Agave syrup 50 g; Vanilla extract 1 tsp; Aluminium-free baking powder ½ tsp; Maple syrup 30 g; Soy milk 50 g; Wholemeal spelt flour 75 g; Dried figs 4 pieces; Unbleached plain (all-purpose) flour 75 g; Safflower or grapeseed oil 60 g; Maple syrup 50 g; Ground almonds 70 g; Soy milk 1 tsp; Aluminium-free baking powder a pinch; Dried apricots 7 pieces

Preparation info

Makes
one
20 cm tart

Difficulty
Medium

Appears in

Okashi

By Keiko Ishida

Published 2010

About

Ingredients

Dried figs 4 pieces
Dried apricots 7 pieces
Apricot jam

Asia
Japan
Vegan
Pie

Method

Bring a saucepan of water to a boil. Poach figs and apricots, then drain and pat dry with paper towels. Chop into small pieces and set aside.
Make apricot jam, but castor sugar with beet sugar. Weigh out 100 g jam and store remaining jam for other uses.
Preheat oven to