Tarts & pies · No-bake

Fig & Tangy Date Walnut Tart

Name: Fig & Tangy Date Walnut Tart
Prep time: 20 min
Yield: 8 servings
Ingredients: 220 g Walnuts; 170 g Pitted Medjool dates; 1.5 g Iodized salt; 450 g Fresh figs; 30 g Apple cider vinegar; 20 g Maple syrup; 30 g Water

Fresh figs over a walnut-date crust, finished with an apple-cider-vinegar date sauce. Swap the vinegar for balsamic if you prefer.

HANDS-ON20 minutes

REST / SET1 hr chill

MAKESOne 8-inch tart, 8 slices

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Adapted from our cookbook. About these recipes

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Makes 8 servings

Walnuts2 cups (220g) walnuts
Grams of Walnutsg
Pitted Medjool dates1 cup (170g) pitted Medjool dates, divided
Grams of Pitted Medjool datesg
Iodized salt¼ tsp iodized salt
Grams of Iodized saltg
Fresh figs8–10 fresh figs, halved or quartered
Grams of Fresh figsg
Apple cider vinegar2 tbsp (30ml) apple cider vinegar
Grams of Apple cider vinegarg
Maple syrup1 tbsp (15ml) maple syrup
Grams of Maple syrupg
Fresh thymeFresh thyme leaves, for garnishOptional · weigh to include in nutrition
Grams of Fresh thymeg
Water2 tbsp water for date sauce (specified in the source method)
Grams of Waterg

Weights are before soaking. Converted amounts are estimates. Unmeasured optional toppings start at 0 g and are excluded from nutrition. Changing servings scales every ingredient.

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A few simple steps

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Follow the updated ingredient weights and your swap notes above. The method keeps the original ingredient names; chilling and cooking times are guidance.

01
Process walnuts, three-quarters of the dates and the salt until a sticky crumb forms. Press into an 8-inch tart pan.
02
Blend the remaining quarter of the dates with apple cider vinegar, maple syrup and the water from the ingredient list into a smooth, tangy sauce.
03
Arrange fresh fig pieces over the crust in a decorative pattern.
04
Drizzle the tangy date sauce over the figs.
05
Chill 1 hour to let the crust firm up, then garnish with fresh thyme leaves before serving.

Before you begin

Notes for this recipe

The source said “balsamic” but listed apple cider vinegar. The title and method now describe the supplied ingredient; balsamic remains a suggested swap. This sauce is blended, not reduced over heat.

A note from our kitchen

These recipes and swap suggestions are adapted from a supplied cookbook and have not been independently kitchen-tested. Check texture as you go, follow ingredient package instructions, and refrigerate perishable mixtures promptly.

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Fig & Tangy Date Walnut Tart

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A note from our kitchen

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