- figs, plus water to soak 250g (9 oz)
- Orange or Lemon Rind 1 heaped teaspoon
- Rice Flour (brown or white) 75g (2½ oz)
- Tapioca Flour (also known as tapioca starch) 75g (2½ oz)
- Ground Flax Seed 1 heaped tablespoon
- Brown Rice Syrup 3 tablespoons
- Coconut Oil 3 tablespoons
- Vanilla Essence 1 teaspoon
- Extra dash of oil (to oil the tin)
- Extra rice flour (for rolling on)
You will also need:
- A round baking tin with pop out bottom (12cm/8 inches in diameter) or something similar
(The pop out bottom is not essential, although it will help you get the tart out when it has baked)
- A fine grater (for orange/lemon rind)
- Rolling pin
- Sharp knife to cut the top pastry layer
- Soak figs in water overnight (or at least 3 hours) to soften for blending.
- Finely grate orange peel (or lemon rind).
- Drain figs and blend together with the grated orange peel. Put this to the side whilst you prepare the gluten-free pastry.
- Briefly mix rice flour, tapioca flour, ground flax seed together in a mixing bowl.
- Mix in coconut oil, rice syrup and vanilla essence with a spoon. Once it has started to combine together nicely, use the back of your spoon to ‘press’ it all together until you have one large ball of pastry.
- Lightly oil the cake tin.
- Take about half of the pastry ball/lump, place it in the middle of the tin and press downward in all directions until it is evenly spread all over. This should create a layer about ½ cm (¼ inch) thick. If it’s a bit too thick in one place and lacking in another, then just press & push (a bit like being a pastry massage therapist) until it’s sort of even. Doesn’t have to be perfect.
- Create a fig layer on top of the pastry by spreading your blended fig mixture evenly all over. Spoon it on and then spread with a blunt knife.
- Take the remaining pastry from the mixing bowl and roll into a thick cylindrical shape (doesn’t have to be perfect). Lightly flour your kitchen counter top and begin to roll until the pastry is approximately ¼ cm (⅛ inch) thick. This can be a little fiddly, but get’s much easier with practice.
- Use a sharp knife to cut your rolled pastry into strips of approximately 1cm width (½ inch) wide. Carefully lift strips (using a cake slice/spatula if you have one) and form a lattice pattern on top. There is a bit of an art to creating a lattice pattern and, honestly, the best way to learn is just to make it up as you go a long. If you don’t want to create a lattice then use your creativity to do what ever you feel like on top instead.
- Bake in a pre-heated oven at gas mark 6 (200˚C/400˚F) for approximately 25 minutes or until the pastry begins to tan on top.
- Serve warm, right away or allow to cool. They should keep nicely for a few days in a sealed container.