Figs have to be the most versatile fruit around. They pair well with wine and taste amazing in sweet/savory dishes, so it’s no wonder I like them so much! They’re also beautiful to photograph. How is it that they always look so pretty on film?
After picking up fresh figs from the grocery store the other day I felt inspired to make some sort of figgy holiday dessert. Since I’ve had tartlet pans on hand for at least a year, I decided to make fig tartlets, lightly sweetened with a vanilla bean sugar. The dessert, although new to me, feels fitting for the holidays, don’t you think?
Since butter is out of the question for me, my go-to crust is made with coconut oil. It’s vegan, only has a few ingredients and is pretty simple to work with. Even for the amateur pie/tart baker like myself! If you’re vegan or dairy free, you’ve got to try this crust! It’s delicious even on it’s own and admittedly addictive as well.
After I formed the crust into the pans, I dressed up the fig tartlets with holly leaf shaped crust cutouts, using a mini cutter that I had on hand. I displayed the crust cutouts decoratively around the tartlet’s edges before putting them in the oven.
The figs in this dish require little manipulation and taste sweet against the somewhat savory coconut oil crust. While baking in the oven the fruit almost takes on a caramelized flavor with the vanilla bean sugar, bringing out a jammy richness.
My most favorite way to enjoy the the tartlets is with a dollop (or two) of vegan coconut whipped cream.
VEGAN FIG TARTLETS
- 10-12 fresh figs, firm and thinly sliced (1/4" thick)
- 1/2 organic sugar
- Seeds from 1 vanilla bean
- So Delicious Coconut Cool Whip
- Mini cookie cutter of choice (optional)
- 6 tartlet pans
- 3/4 cups coconut oil
- 2 cups organic unbleached all purpose flour
- 1 teaspoon salt
- 3 - 4 tablespoons ice cold water
- Place sliced figs in a glass dish and top with 2 TBSP of the vanilla bean mixture. Gently stir and set aside.
- Preheat oven to 375.
- Pour flour and salt into a large mixing bowl.
- Cut the coconut oil into the flour and salt mixture with a pastry cutter.
- Add water 1 tablespoon at a time, mixing well until the ingredients form together softly.
- Roll out onto a floured board to 1/2 inch thick.
- Cut crust in to 4-5 inch rounds. I used a champagne coupe for size. You can widen the crust cutouts to fit each pan (if necessary) with the rolling pin.
- Place crust rounds into each tartlet pan and push into the edges.
- Then add the layers of sliced figs. Once you've filled all of the tartlet pans with figs, top with a sprinkling of vanilla sugar.
- There should be plenty of leftover crust to top the tartlets with crust cutouts.
- Cut crust into festive shapes using the mini cutter of your choice.
- Layer the crust cutouts decoratively over top each tartlet and sprinkle with another dusting of vanilla bean sugar.
- Bake 12-15 minutes or until golden brown.
- Once cool, top with coconut cool whip.
The small size of the tartlets makes them an ideal treat to serve to holiday guests! Or to justify having more than just one! And since the tartlets are pretty simple to make you won’t have to spend all day in the kitchen! Yes!
I displayed my tartlets on top of miniature cake stands upon serving. Consider doing the same for a fun presentation.
I hope you enjoy these tartlets as much as we have! I’m shocked that Christmas is now only 12 days away. I’ve got much to accomplish before then, but will be back here soon for a fun DIY project! Check back soon!
This post titled Fig Targlets was seen first on Posh Little Designs. All Rights Reserved. 2017