We’ve been getting so much RAIN in the city the last few days – it’s so lovely and finally feels like the seasons are changing. We’re in the middle of another major storm currently – an atmospheric river! If it hasn’t already, this should be the end of fire season, which is such a blessing.
My parents are visiting me this weekend! So of course, I made dessert. This is a riff on a tart I made several years ago (the cranberry version can be found here) – I loved it so much I decided to recreate it with a slightly different crust + figs subbed in for the cranberries. I love fresh figs, but it’s feeling like their season is extra short this year – to get around that, I’m using store-bought fig preserves here. If you can find excellent fresh figs, by all means make your own compote! The figs preserves keep it super simple; I buy a version that is fruit sweetened only, so in keeping with my usual refined sugar free mantra.
In other news, Lamplighters had their first live show last weekend! The gala and auction was a great success – C was on stage and I helped out with front of house/auction and created a pie for the silent auction. C suggested a piracy theme since Gilbert and Sullivan are so known for that – so here we are!
A bit of PIEracy on the high seas ;) I didn’t follow the bidding too closely but I believe this went for well over the initial bids; something like $70 I believe! Hooray!!
I ducked out for a swim yesterday morning between storm fronts. Slightly unsettled days like that are some of my favorite – when it’s full of rolling swells, the bay feels like a live thing, nudging me along. I can feel a significant drop in the water temperatures these days too – we’re starting to get into the time of year where it’s an instant ice cream headache when you stick your face in the first time. Needless to say, I desperately needed a swim, so I’m glad for the conveniently-timed break in the weather.
It is so hard to believe it’s almost the end of October – happy fall season!
Apple & Fig Custard Tart with a Hazelnut Crust
Gluten free, refined sugar free and optionally dairy free. Naturally sweet and full of fall/shoulder season flavors – perfect for the late fig season. Yield: one 9″ tart, serves 6-8 (or fewer if you want leftovers for breakfast!) A Wait are those Cookies original.
For the crust:
1 c almond flour (packed)
1/2 c hazelnut meal
1/4 c unsweetened shredded coconut
1/2 c cornmeal
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted
Preheat the oven to 350, and lightly grease a tart pan with coconut oil. I use a 9″ tart pan with a removable bottom, but I’ve also successfully made this in a pie dish twice (both in a deep one and a shallower one) so just use what you have!
In a large bowl, stir together almond flour, hazelnut meal, shredded coconut, cornmeal, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge. Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes. Increase oven temp to 375.
For the filling:
1/4 c fig preserves (I used a store bought, fruit-sweetened version since I had them – by all means make your own if you want!)
1 tsp vanilla extract
1 teaspoon tapioca starch
1/2 cup half and half (*OR full fat coconut milk for dairy free)
2-3 apples, peeled (optional), cored and thinly sliced*
* I used granny smith and lady alice, but any tart/firm baking apple would be good here. You’ll just need enough to fill your pan/dish of choice; for me, that was about 2.5 medium-sized apples
In a liquid measuring cup or bowl, whisk together the eggs, tapioca starch, half and half (or coconut milk), and vanilla.
Spread the fig preserves over the bottom of the tart crust. Arrange the apple slices over the top in concentric circles (or however you want! you do you), and pour custard over everything. Sprinkle with a bit of coconut sugar if desired, but totally optional.
Bake at 375 for 30 to 35 minutes until custard sets and apples brown. Let the tart cool for at least 10 minutes before removing it from the ring (if using) and cutting into it. Refrigerate if not serving immediately; keeps well in the fridge overnight.