|Simple dessert or breakfast treat|
|Fig tarts, just before baking|
|Drizzle it, just a little bit. Another pre-bake shot|
These tarts are no-brainer breakfast treats or elegant desserts. You can also make tiny fig tartlettes by cutting each puff pastry square into 4 pieces, and placing only 1 fig quarter on each square. [You'll need to check the tiny tarts after about 7-8 minutes, though.] Let me know how you like them. And if you do, please check out my new pie cookbook, Pies and Tarts with Heart
Easy Vegan Fig Tarts
- 4 sheets vegan puff pastry [I use Kineret, an Israeli brand that's available on the East Coast in Wegman's]
- About 8 medium figs, quartered
- 2 T brown rice syrup
- 1 T agave nectar
- 1/4 tsp sea salt
- 1 tsp vanilla
- 1/4 tsp cinnamon
- 1/2 tsp rose water or orange flower water
- Zest of one organic lemon or orange
Makes 4 tarts
Defrost puff pastry according to package directions. Meanwhile, preheat oven to 400 degrees and place some parchment or a silpat on a large cookie sheet.
Mix the remaining ingredients in a medium bowl. Place the puff pastry on the parchment and slightly turn up edges with your fingers to form a ridge or crust.
Arrange your figs in a pretty pattern on the puff pastry. [Try neat rows or concentric circles, to start.] Drizzle with syrup mixture and then spray each tart lightly with cooking spray. Bake for about 15 minutes or until tarts are golden.
Wasn't that easy?