Saturday, August 17, 2013

easy vegan fig tarts

vegan tart

Originally populated by Italian immigrants, a fig tree graces the backyard of just about every home in South Philadelphia  – even if the backyard is 10 ' x 10 '. Check out Giovanni's fig tree. Indeed, if I had sunny outdoor space, I would plant one, too.

vegan tart
Simple dessert or breakfast treat
I don't have access to home-grown figs, but I won the consolation prize: this container of plump aubergine-colored organic figs I spied at the market.

plant-based fig tarts
Fig tarts, just before baking
Although succulent and juicy when eaten fresh, baking the figs morphs them into a caramel-like gooey topping with the help of some brown rice syrup and agave nectar. Knowing this, I decided to use them as tart toppers. A splash of rose or orange flower water gives them a Middle Eastern "je ne sais quoi."

vegan fig tarts
Drizzle it, just a little bit. Another pre-bake shot

These tarts are no-brainer breakfast treats or elegant desserts. You can also make tiny fig tartlettes by cutting each puff pastry square into 4 pieces, and placing only 1 fig quarter on each square. [You'll need to check the tiny tarts after about 7-8 minutes, though.] Let me know how you like them. And if you do, please check out my new pie cookbook, Pies and Tarts with Heart 

Easy Vegan Fig Tarts

  • 4 sheets vegan puff pastry [I use Kineret, an Israeli brand that's available on the East Coast in Wegman's]
  • About 8 medium figs, quartered
  • 2 T brown rice syrup
  • 1 T agave nectar
  • 1/4 tsp sea salt
  • 1 tsp vanilla 
  • 1/4 tsp cinnamon
  • 1/2 tsp rose water or orange flower water
  • Zest of one organic lemon or orange

Makes 4 tarts

Defrost puff pastry according to package directions. Meanwhile, preheat oven to 400 degrees and place some parchment or a silpat on a large cookie sheet.

Mix the remaining ingredients in a medium bowl. Place the puff pastry on the parchment and slightly turn up edges with your fingers to form a ridge or crust.

Arrange your figs in a pretty pattern on the puff pastry. [Try neat rows or concentric circles, to start.] Drizzle with syrup mixture and then spray each tart lightly with cooking spray. Bake for about 15 minutes or until tarts are golden.

Wasn't that easy?

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Andrea said...

You can grow fig trees in Philadelphia? After seeing your recipe, I want a fig tree, too.

Joey said...

Oh yay! I love figs! There's only a tiny window of time when they don't cost a million pounds over here, so i'm going to put this recipe aside for when it's here!

tee said...

Kineret brand of puff pastry has hydrogenated their ingredients..

urban vegan said...

Tee: Thanks for pointing this out. I used the squares, not the dough, and the ingredients on squares didn't list hydrogenated oils. Package looked like this:
Still, I am now suspect. Ugh. said...

Oh my goodness, I cannot wait to try this next time I spy some figs. Beautiful.

MeShell said...

I would like to have a fig tree, but the odds of growing such a thing in Toronto are pretty unlikely I'd guess. :)

These look delicious. mmmm.

Anonymous said...

Note that figs with seeds are sometimes not considered vegan, since they're pollinated by special "fig wasps" that die inside of and become part of the fruit.

urban vegan said...

Anonymouse (It's always an anonymouse): I don't have an ethical issue with eating figs. It's part of nature's cycle, unlike factory farms, which are part of the natural order of things.