Fresh Fig Tartletts

Serves: 3

About 2 weeks ago Tosca Reno, (also know as the “Eat Clean” lady for those who don’t know who she is, but it’s crazy to think someone doesn’t know who she is!) sent out a picture on twitter and asked if anyone could guess what fruit she was holding. As soon as I saw the picture I knew immediately that it was a fresh fig! At that very moment it dawn on me that it was fig season and I had yet to buy any! I had never tried a fresh fig until about 2 years ago (yes, I only knew figs in the ‘newton’ form) and I fell in love with their flavor immediately, so when I saw Tosca’s picture I made sure to head to Trader Joe’s the next day to pick up some figs! Since then I have read, in two different magazines, about in season fruit, including none other than FIGS!! So, I knew it was time to post this recipe!

If you have never tried a fresh fig before (and are the victim of only the newton form) Ihighlysuggest you try this recipe, along with a plain fresh fig! They are packed with vitamins and minerals including vitamin A, B1, B2, calcium, iron and more! Plus they have an amazing amount of fiber! So, what are you waiting for?? 🙂

Check out those chia seeds!!

Fit Ingredients

Crust:

  • 1/4c (28g) almond flour
  • 1/4c (21g) SunWarrior Vanilla Protein powder (or protein powder of choice)
  • 3tbs (46g) liquid egg whites
  • 1/2 tsp fresh lemon juice
  • 1/4 tsp cinnamon
  • 2 tsp stevia
  • water, if needed

Filling:

  • 150g fig meat (I used only the center of the fig, not the skins) This was about 1lb of figs
  • 1tbs (12g) chia seeds
  • 1 tbs stevia
  • 1/8 tsp nutmeg
  • 1/4 tsp vanilla extract

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  • large size muffin/cupcake tins or 3 small tart pans
  • non stick spray

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Directions

Pre heat your oven to 350 degrees. Spray 3 muffin cups or your tart pans with non stick spray. In a bowl combine your crust ingredients. Press 1/3 of the crust into the bottom of each muffin cup or tart pan. (If the dough is too dry add a bit of water or some more egg whites. Also, if it is sticking to your fingers, run your fingers under cold water and press). Bake the crust for 6 minutes. While the crust is baking, mash your fig meat, stevia, nutmeg and vanilla extract in a bowl. Feel free to leave some chunks of fig if you’d like! Mix your chia seeds into your figs. When your crust is done baking, remove them from the oven and divide the fig ‘jam’ evenly between the 3 crusts. Place the tins back in the oven and back for another 24-28 minutes or until the tops are golden around the edges and slightly firm. Remove your tartletts from the oven and allow to cool. Be careful when removing them from the tin as the tops are still slightly soft. (If you’d like the tops to be more firm, feel free to add some arrowroot or a bit of protein powder to your fig mixture before baking).

Enjoy one of these topped with a little greek yogurt for a healthy, sweet dessert or have it plain as a pre workout snack, like I did!! Paired with a protein shake, this little treat gave me a great burst of energy and kept me satisfied long passed my workout time!!

Delicious!! 🙂

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Nutrition (for 1 out of 3 )

Calories: 150.1, Protein: 10.4, Carbs: 15.7g, Fat: 6.3g (0g Saturated), Sodium: 121mg, Fiber: 5g (Net Carbs: 10.7g)

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8 Comments
  • love Tosca Reno! adding this to my "to try" recipe list.
    June 28, 2012
  • Missy
    I hated figs too - until Ii had a freash one! (same with pineapple, I had only had canned until I was 10) This looks so good - especially the chia seed crust!
    June 28, 2012
  • I've had this recipe bookmarked since you posted it and finally got around to making it last night - so delicious!!
    September 22, 2012
    • That's great Sarah! I am so glad you like them! They are a perfect recipe for this time of year too! ;) Thanks for stopping by! Have a great day!
      September 22, 2012

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