Love and Spices: Fresh fig tart

With fresh figs in season, this is the best time to make this dessert

Recipe by Monique Singer

Previously published in WestmountMag.ca

Westmount Magazine is proud to offer its readers sample recipes from Love and Spices, a beautifully illustrated cookbook by Monique Singer. With this series, you will discover some unique recipes dedicated to cooking with spices, from hors d’œuvres to desserts.

Monique Singer knows how to make people talk, sing and dance spices! From her earliest childhood, alongside her grandmother and sisters, she learned how to create a delicious and original cuisine with her senses, her hands and all her love.

From her family’s table to the jet-set parties she has catered in New York, Los Angeles, Venezuela, Spain, Haiti, and Asia, regardless of the set-up, function, atmosphere or style, Monique’s food has left its imprint on people’s taste buds.

Enjoy!

Fresh fig tart

This tasty fig tart is a perfect dessert – you would be delighted at how easy this is to tackle.

Preparation time: 40 min | Baking time: 45 min | Preheat oven to 350°F/175°C | Yields: 6 to 8 servings

CRUST

• 6 sheets phyllo dough
• 3 tbsp coconut oil, melted

Brush the mould with 1 teaspoon oil before laying out the dough.
Fold the first sheet into 2, and lay over the bottom of the mould and brush with oil.
Then lay another sheet overlapping the mould and brush with oil.
Repeat with each sheet of dough then flatten edges and sides of the dough with your fingers and brush with oil.
Then use scissors to cut the excess overlapping dough.
Set aside.

FILLING

• 12 figs cut in half
• 1/2 cup / 100 g sugar
• 1 cup / 120 g finely grounded almonds
• 1 egg
• 1/2 cup / 120 ml coconut oil
• 2 tbsp orange blossom water
• 1 tsp almond extract
• 1 orange, finely grated zest
• 1 Navel orange, juiced

With an electric mixer, beat the egg with the sugar and oil until pale yellow.
Add the almond extract, juice, orange blossom water, zest, then add the ground almonds.
Pour the mixture into the crust. Use your thumbs to push in each fig half.
Sprinkle the slivered almonds between not over, the figs.
Bake for 40 to 50 minutes or until golden.
Remove from oven and let cool before glazing.

GLAZE

• 3 tbsp apricot jam

In a saucepan, heat the apricot jam for about 4 to 5 minutes, while stirring, until liquefied and bubbly.
Glaze the tart with the jam using a pastry brush.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn