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Paleo Fig Tart with Pistachio Crust, Sugar-free

Yields5 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

While we don't like the pretentious "best of" proclamations, this recipe is the best way to bake a dessert with figs. This spectacular Paleo Fig tart is made with honey and fruit instead of sugar and ground pistachios and almonds instead of white flour. As a result, this scrumptious treat is as healthy and nutrient-dense as it is delicious. This dessert originates from our educated intuition. When the figs arrived this fall, we couldn't resist baking a flourless or paleo fig tart, but none of the recipes were up to snuff. And so, relying on our intuition and research, we've designed our own fig tart. Before deciding to preroast the figs, we sifted through numerous recipes and confirmed that chefs usually precook the fruit used in the tarts or clafoutis. The crust recipe was easy - it's a basic nut flour concoction. We added pistachios because they are one of our favorite nuts and go well with goat cheese and figs. We've baked the tart 12 times (and counting, so long as the figs are in season) and ruled out various modifications. For this reason, we recommend closely following this recipe. Lastly, note that this recipe is for an 8-inch tart.

Top down view of Paleo Fig Tart (sugar-free, nutrient-dense) with goat cheese and almond-pistachio crust by Foodjoya

What You Need:
 an 8-inch tart form. (Cast iron forms work best, because they help achieve uniform browning and cooking.) We use the upper part of a Le Creuset two-in-one set. You can also use cake pan.
 25 very ripe black mission figs, medium sized (not small). That’s about 1.7 lbs.
  cup plus 2 tablespoons blanched almond flour, plus more for dusting
 ½ cup raw pistachio kernels, coarsely ground
 1 pinch Himalayan salt
 1 egg
 1 tsp raw buckwheat honey or orange blossom honey
 3 oz black cherry preserve. That's about 4.5 tablespoons.
 3 oz fresh goat cheese
 ½ tsp avocado oil for greasing the tart form
 2 pinches ghee or butter for greasing
What to Do:
The Figs:

Preheat convection oven to 425 F (220 C). Meanwhile, wash and pat dry the figs. Trim and slice in half.


Next, line a baking sheet with aluminum foil. Arrange the figs, cut side up, without overlapping. Roast for 20 to 25 minutes. Avoid blackening around the edges.

The Pan:

Begin by cutting an unbleached parchment paper circle with a 6.5-inch diameter. Next, grease an 8-inch tart pan with avocado oil. Then place the parchment paper circle on the bottom of the form. Now grease the circle with ghee.

The Crust:

In a large bowl, fluff the almond flour and a pinch of Himalayan salt with a fork. Stir in the pistachio kernels into almond flour.


Next, in a small bowl, beat 1 egg with 1 tsp honey and whisk until incorporated.


Now combine the egg with the almond flour mixture. Stir well to form dough. Using your hands, form a ball.


Preheat convection oven to 350 F (175 C). Press the dough onto the bottom and sides of the tart pan. Sprinkle with just a little almond flour. Then gently pat it with your hands.


Next, uniformly spread the black cherry preserve onto the crust.


Break cheese into pieces and arrange over the black cherry preserve.


Finally, arrange the figs on top, cut side up, tightly next to each other and overlapping. You are now ready to bake the Paleo fig tart. Bake at 350 F (175 C) for 20 to 25 minutes on convection setting (the crust will be golden brown). Cool before serving.


Surprisingly, the Paleo Fig Tart tastes even better after refrigeration.


Note that this recipe calls for black mission figs, not Turkish figs. If you must use Turkish figs, roast them for at least 40 minutes. Because Turkish figs are heavier, you should prebake the crust.

Nutrition Facts

Servings 5