Maple Fig Shortbread Tart

Makes 6 servings

This Mediterranean twist on Scottish shortbread ties maple and figs together. The fiber-rich figs are trapped between a flaky layer of vanilla-flavored crust, creating an equally stunning and delicious dessert. This Maple Fig Shortbread Tart is best served with vanilla ice cream if you want to enhance the maple flavor.

INGREDIENTS

10–14 fresh figs
2⅔ cups all-purpose flour
½ cup granulated sugar
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon salt
1 cup unsalted butter, cold and cubed
⅓ cup unsweetened applesauce
2 teaspoons vanilla extract
½ cup powdered sugar
¼ cup maple syrup
2 tablespoons milk

INSTRUCTIONS

1. Preheat oven to 375°F and coat an 8-inch tart pan with a removable bottom with non-stick spray.
2. Destem and cut the figs into ¼-inch slices and set aside.
3. Whisk together the flour, sugar, baking powder, cinnamon, cardamom, and salt in a medium bowl.
4. Add the unsalted butter, applesauce, and vanilla extract to the flour mixture using a pastry cutter or your fingers, until well blended and the texture resembles coarse crumbs.
5. Press ⅔ of the crumb mixture into the bottom and sides of the prepared tart pan to form the crust.
6. Arrange the fig slices in an even layer on the crust.
7. Sprinkle the remaining crumbs evenly over the figs and bake for 20–25 minutes, until golden brown. Allow it to cool. 
8. Whisk together the powdered sugar, maple syrup, and milk in a small bowl, forming a smooth, thick glaze.
9. Drizzle the glaze over the thoroughly cooled tart. Serve and enjoy! Refrigerate leftovers in an airtight container for up to 3 days.

NUTRITION • PER ONE SERVING

Calories 544 (25%)
Total Fat 21.48 g (44%)
Saturated Fat 13.022 g
Polyunsaturated Fat 1.071 g
Monounsaturated Fat 6.066 g
Trans Fat 0 g
Cholesterol 40 mg
Sodium 278 mg (19%)
Total Carbohydrate: 81.88 g (33%)
Dietary Fiber: 3.6 g (14%)
Total Sugars: 34.65 g
Protein: 7.88 g (14%)
Vitamin A 648 mcg (28%)
Vitamin C 0.4 mcg (1%)
Vitamin D 15 mcg (3%)
Potassium 254 mg (5%)
Calcium 133 mg (13%)
Iron 13.56 mg (20%)

This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here