Cranberry Fig Tart (paleo, AIP, vegan)
Recipe type: Paleo, Autoimmune Protocol, Vegan-Friendly
Cuisine: Dessert, Rustic
Prep time: 
Cook time: 
Total time: 
Serves: 1 tart
Have some cranberries leftover from one of those giant Costco bags that you don't know what to do with? How about a bag of crustier-by-the-minute figs? Here's a marriage of holiday-winter flavors to solve both those problems. Figgy sweetness to balance out cranberries without needing to add much sweetener - merely a suggestion recipe, so feel free to experiment with different modifiable fillings/bases (e.g. paleo pastry creams or marzipan type fillings) and layer on figs/cranberries whole on top. Enjoy!
  1. Stem and rough chop figs and add to pot with rest of filling ingredients.
  2. Cook on stove for 10-15 minutes, until cranberries and figs have cooked/softened.
  3. Food process/blend mixture into a smooth puree.
  4. Preheat oven to 350 degrees Fahrenheit.
  5. For crust: mix flours, salt, and sweetener, and then cut in cold fat with a pastry cutter.
  6. Add water a tablespoon at a time until the mixture adheres. Pat into tart pan.
  7. Add filling on top of crust, and top with cranberries.
  8. Bake for 30-40 minutes, until crust has browned and cranberries have begun to bubble/burst (they deflate once the tart cools).
  9. To make the glaze, mix arrowroot starch with sweetener, lemon juice, and water, and heat gently over stove top until the mixture thickens. Brush over top of cranberries.
  10. Garnish with mint to serve.
Recipe by Flash Fiction Kitchen at