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  • Liz Earle Wellbeing

    GOLDEN wonders

    Sep 01, 2021 4 minutes
    RECIPES BY ALICE COULSON
    PHOTOGRAPHY AND STYLING BY NICO GHIRLANDO

    Fig and nut tart

    SERVES 8-10

    • 400g all-butter shortcrust pastry
    • 1 organic egg, beaten
    • 270g mixed nuts
    • 16 dates, pitted
    • 500ml milk
    • 2 lemons, zest
    • 8 dried figs
    • 1 tsp vanilla essence
    • 1 tbsp maple syrup
    • 1 tsp ground ginger
    • ½ tsp ground cinnamon
    • 1 tsp salt
    • 2 organic egg whites
    • 4 tbsp coconut sugar
    • 3 fresh figs, sliced lengthways

    Preheat the oven to 180°C/350°F/gas mark 4 and grease a loose-bottomed 23cm tart tin. Roll the pastry out onto a floured surface to make it a little thinner,

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