Recipe: Grain Free Fig Tart

July 29, 2012 · 16 comments

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On my last foraging expedition I noticed several varieties of figs available and I just had to use them for something. I thought that fresh figs and dates would go well together — but it needed a little something more…

Ficus Carica

Ficus carica originated in northern Asia Minor. In 1520 the Spaniards brought the fig to America. Figs played an important role in the 700’s in China during the T’ang dynasty. In Hellenic culture and economics, the fig was almost as important as the grape and the olive.

Cooked figs were used as sweeteners in historical times, and this usage still continues today in North Africa and the Middle East. Sumerian stone tablets dating back to 2500 B.C. record the usage of figs for thousands of years.

Figs are high in potassium, iron, fiber and calcium,  and are also used medicinally as a diuretic and/or laxative.


Dates are the fruit of the date palm and originated in the deserts of northern Africa and southwest Asia. Medjool dates are larger, dark, moist dates that provide fiber, potassium, and magnesium, nutrients so important for the heart. Other nutrients include, calcium, sulfur, iron,  phosphorous, manganese, and  copper. These minerals help regulate blood pressure and the proper rhythm of the heart. The fiber helps to neutralize the sugar component of the date.

Dates can supply a large amount of nutrients in one’s daily diet and are great as a quick energy snack due to easy digestibility. Dates can make a rejuvenative drink when soaked in water. Regular consumption of dates helps balance the intestinal flora and relieve constipation.

Medjool dates are legal on SCD/GAPS and they have been found to be well tolerated by most people. Together with figs, it may have a laxative effect, so be aware if your digestion is sensitive. This tart is dense and is meant to be eaten in small amounts. Take one small piece and share the rest!

Fig Tart

Ingredients for crust


  • Food processor
  • Angled spatula
  • 9” pie pan or tart pan

Instructions for crust

  1. In a food processor, process the almonds until just before it is a nut butter – more of a crunchy almond meal
  2. Add the honey and process
  3. Add the butter or ghee in small pieces until combined
  4. Take the dough and press into a 9” pie plate or tart pan
  5. Bake at 325 degrees F for 12 – 15 minutes until it is slightly browned
  6. Cool the crust before filling

Ingredients for filling

  • 6 ounces fresh figs cleaned + enough slices of figs for the top
  • 8 large medjool dates that are soft
  • 3/4 cup crispy pecans (how to soak and dehydrate nuts)
  • 1 – 2 tablespoon honey (optional)

Instructions for filling

  1. In the food processor process the pecans until it is a meal (do not over process!) and set aside
  2. In the food processor process the dates until they are smooth
  3. Add the figs and process until combined
  4. Add back the pecans and mix
  5. Add the filling to the cooled pie crust and smooth out with the angled spatula
  6. Slice the extra figs on top in a decorative pattern
  7. Refrigerate for several hours before serving

Prep Time: 20 minutes
Cook time: Several hours in the refrigerator

This post is shared at: Sugar Free Sunday, My Meatless Monday, Melt in Mouth Monday, Monday Mania, Barnyard Hop, Tasty Tuesday Naptime, Traditional Tuesday, Hearth & Soul Hop, Slightly Indulgent Tuesday, Whole Food Wednesday, Gluten Free Wednesday, Real Food Wednesday, Sustainable Ways, Allergy Free Wednesday, Mommy Club, Healthy 2Day, Creative Juice Thursday, Full Plate Thursday, Tastastic, Keep It Real Thursday, Simple Lives Thursday, Pennywise Platter, Freaky Friday, Homemaker Hop, Fight Back Friday, Foodie Friday, GAPS Friday

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