The tart with figs, apples, and nuts is a very delicious autumn dessert rich in flavors. This dessert was made with rice shortcrust pastry in olive oil, which can be replaced with classic butter shortcrust pastry. Great as a dessert at the end of a meal or for your kids’ snack. Naturally gluten-free and lactose-free.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 1 1/4 cups gluten-free rice flour
- 6 tbsps gluten-free potato starch
- 1/3 cup sugar
- 1 egg yolk
- 1 egg
- 1/4 cup extra virgin olive oil
- 1 pinch gluten-free baking powder
- 1 g xanthan gum
- 1 tsp vanilla extract
- 1 cup apples
- 2 cups figs
- 2 tbsps sugar
- 1/4 tsp ground cinnamon (gluten-free)
- 1 cup walnuts
Tools
- 1 Pot
- 1 Rolling pin
- 1 Bowl
- 1 Whisk
- 1 Baking pan
Steps
Wash the figs and cut them into pieces in a pot, you can also remove the skin. Peel the apples and remove the core. Cut into cubes and place them in the pot with the figs.
Add the sugar and cinnamon. Cook on low heat for 20 minutes or until the mixture resembles a jam.
Remove from heat and let it cool. Add coarsely chopped walnuts.
In a bowl, beat the egg, yolk with sugar, and vanilla extract. Add the oil and mix well until you get a smooth cream.
Sift the flour with the starch, baking powder, and xanthan gum. Gradually add and knead the dough. If necessary, decrease or increase the flour, as it depends on the absorption.
Form a dough ball.
Roll out the shortcrust pastry on a lightly floured surface to a thickness of 1/8 inch (4 mm), transfer to a 9-inch (22 cm) tart pan. Prick the bottom with a fork. Pour the filling and level it with the back of a spoon. Make strips with the remaining dough. Decorate the tart and bake at 355°F (180°C) in a preheated static oven for 50 minutes.
Remove from oven and let cool well before serving.
WARNING: consult the Italian Celiac Disease Association manual and read the ingredients carefully, to ensure they do not contain gluten contamination
Advice
Store in a cool, dry place for 4 days.
The shortcrust pastry can be prepared up to 2 days in advance and stored in the refrigerator or frozen.
The shortcrust pastry can be prepared up to 2 days in advance and stored in the refrigerator or frozen.
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Follow me also on Pinterest.
Go back to HOME to discover the latest recipes!
Do you like my recipes? Then stay updated by following my Facebook page or the Instagram profile.
Follow me also on Pinterest.
Go back to HOME to discover the latest recipes!
