Roasted fig raspberry tart with toasted almond crust

This gorgeous tart from Amy Chaplin's 'At Home in the Whole Food Kitchen' by Amy Chaplin is a quick, fuss-free, easily adaptable dessert, perfect to serve at a summer dinner party. The toasted almond and salt-kissed crust, maple roasted figs and fresh raspberries topped with organic whipped cream is an all-round hit.

  • 45 mins preparation
  • 50 mins cooking
  • Makes 1
  • Print


  • 3 tablespoon extra virgin olive oil, plus more for oiling the tin
  • 2/3 cup (90g) almonds, toasted
  • 1/4 cup (25g) regular rolled oats
  • 1/4 teaspoon sea salt
  • 2/3 cup (70g) whole spelt flour
  • 3 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 450 gram fresh ripe figs, stemmed and cut in half
  • 2 teaspoon extra virgin olive oil
  • 2 tablespoon maple syrup
  • 3/4 cup (180ml) apple juice, plus 1 tablespoon extra
  • 3/4 teaspoon agar flakes
  • 1 teaspoon arrorwoot
  • 1/2 teaspoon vanilla extract
  • 2 cup (250g) fresh raspberries


  • 1
    Preheat oven to 180ºC/gas 4. Line the bottom of a springform tin with baking parchment (see sidebar below) and lightly oil the sides.
  • 2
    Grind 1/3 cup of the almonds, the oats and salt in a food processor about 20 seconds, or until coarsely ground. Transfer to a bowl and stir in spelt flour.
  • 3
    Roughly hand chop remaining almonds; add to bowl and mix well. Drizzle in olive oil and mix with a fork or your fingertips until all flour is moistened. Add maple syrup, vanilla and almond extract; mix until evenly incorporated. Pastry should be moist but not sticky.
  • 4
    Wash and dry your hands, then press pastry evenly into prepared tin. Press pastry only 1.2 cm up sides, leaving top edge uneven. Prick bottom of tart several times with a fork and bake for 18 minutes or until golden brown and fragrant. Remove from oven and set aside to cool.
  • 5
    Raise oven temperature to 200ºC/gas 6.
  • 6
    Line a baking tray with baking parchment. Add figs and drizzle with olive oil and 1 tablespoon of the maple syrup; toss gently to coat.
  • 7
    Spread figs out evenly over tray and arrange cut-side up; roast for 25 minutes or until they begin to caramelize and soften. Remove from oven and set aside to cool.
  • 8
    Combine 3/4 cup of the apple juice and agar flakes in a small heavy-bottomed pan and bring to the boil over high heat. Whisk, cover pan, reduce heat to low and simmer for 5 minutes or until agar has completely dissolved.
  • 9
    In a small bowl, dissolve arrowroot in remaining tablespoon of apple juice and slowly drizzle into hot agar mixture, whisking constantly until mixture returns to a simmer and has thickened slightly.
  • 10
    Remove from heat and whisk in remaining tablespoon maple syrup and vanilla. Set aside,uncovered, for about 5 minutes or until mixture has thickened a little but not begun to set.
  • 11
    Place roasted figs in a bowl and pour in warm agar mixture. Stir gently with a rubber spatula or with your hands to combine. Add raspberries and toss gently until evenly distributed.
  • 12
    Working quickly, transfer mixture to baked tart shell and carefully spread out filling in an even layer. Refrigerate for 20 to 30 minutes or until filling is completely set. Serve topped with cream of your choice.


You may end up having a little pastry left over, which you can make into a biscuit. Recipes and images from At Home in the Whole Food Kitchen (Murdoch Books) $39.99 available now.

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