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 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!
Ingredients for crust
Instructions for crust
Ingredients for filling
Instructions for filling
Prep Time: 20 minutes
Cook time: Several hours in the refrigerator