Fig pinwheel tart without eggs, milk, or butter! A very simple recipe with a typical tart base, but vegan, made pinwheel style and filled with figs! For a quicker version, you can use fig jam directly or any other flavor you like! A dessert suitable for everyone and at any time, from breakfast to dessert!
Try these fig desserts too:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the fig pinwheel tart:
- 10.6 oz figs
- 2/5 cup sugar
- Half lemon (Juice)
- 1/2 cup lemon marmalade
- 2 1/2 cup flour
- 1/2 cup sugar
- 1/3 cup vegetable oil
- vanilla
- Half packet baking powder
- 3.4 oz plant-based milk
Steps
The preparation of the fig pinwheel tart is very simple and fast, watch the video HERE.
In a saucepan, put the washed, cleaned, and chopped figs. Add the juice of half a lemon, the sugar, and cook for about 10 minutes, stirring occasionally. Add the lemon marmalade.
Continue cooking for a few more minutes. Once a thick consistency is reached, turn off the heat and let it cool slightly.
Base preparation:
In a bowl, put the flour, sugar, baking powder, vanilla, and mix.
Add the milk, oil, and mix and knead until you get a homogeneous mixture. Roll out the obtained dough on a sheet of parchment paper.
Cut 5/6 equal strips. Place the fig mixture on top and spread it over the entire surface. Roll the first strip on itself.
Roll the second one too, then place them in the center of the mold. Add the other strips around to form the pinwheel. Bake at 356°F for about 40 minutes.
Enjoy your meal!
