Luscious Fig & Sour Cream Tart With Spelt Coconut Crust
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes plus 60 minutes resting for pastry
Cooking time: 1 hour
For crust:
- 1.5 cups spelt flour
- 100g/3.5ozs. coconut oil or butter
- 1 tablespoon sugar
- 4-6 tablespoons cold water
For filling:
- 300g/10.6ozs. sour cream full fat
- 1/2 cup caster sugar
- 3 eggs
- 1 egg yolk
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla
Step 1 - Make the tart crust by placing the flour, coconut oil and sugar together in a food processor and pulsing until it resembles sand. Add water until it starts to come together. Knead into a ball and cover with cling film and rest for 1 hour.
Step 2 - Roll out until it fits a 23cm loose bottomed tart tin and dock the bottom. Trim away the edges-I made a decorative pattern and stuck it on using some of the egg yolk from the filling. Refrigerate for 30-60 minutes. Bake in a 200C/400F oven for 20 minutes until the base is cooked (no need to fill with pie weights, it won't rise much at all).
Step 3 - Reduce heat to 120C/248F and whisk all the filling ingredients together in a bowl until smooth. Pour into the par baked pie crust and bake for 30 minutes until set. Cool. Decorate with fresh figs, plums, mint and edible flowers.