Sugar free fig and apple tart

We love dessert, and even better when it’s healthy! Well, it isn’t exactly a salad, but this lovely fig and apple tart doesn’t have any added sugar, rather getting all of its sweetness from the sweet, crisp Pink Lady apples and figs. 

Serve with a dollop of double cream for a little bit of extra indulgence. 

Ingredients

• 250g dried figs, trimmed
• 1 sheet frozen shortcrust pastry, thawed
• 3 eggs
• 1/2 cup cream
• 1 teaspoon vanilla bean paste
• 2-3 Pink Lady apples, peeled, cored, thinly sliced 

Method

1. In a large bowl, cover figs with boiling water and leave to soak for 1 hour.

2. Roll out pastry slightly and use to line a 23cm tart tin, letting excess pastry overhang. 

3. Preheat oven to 200C. Use a fork to prick base of pastry, then line pastry with baking paper and fill with rice or pastry weights. Bake for 15 minutes, remove pastry weights and paper and bake for a further 15 minutes or until golden. Set aside to cool.

4. Drain figs well and pulse in a food processor or blender until smooth. Whisk together eggs, cream, and vanilla in a medium mixing bowl.

5. Reduce oven to 180C. Spread fig mixture in the bottom of the pastry crust, then arrange apple slices in a circular pattern on top. Pour over egg mixture and bake for 45 minutes or until golden and firm. Serve warm with extra cream.