Fig Crostata

Ingredients

• 200 g spelt flour type 1050 (or type 630)
• 75 g coconut oil
• 50 g coconut blossom sugar
• 1 egg
• a pinch of salt
• 0.25 tsp vanilla powder
• 300 g fresh figs
• 300 g pears

Instructions

1. 1.

   Knead the spelt flour, coconut oil, coconut blossom sugar, egg, salt and vanilla powder into a smooth shortcrust dough quickly. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Wash the pears, quarter them, remove the core and cut into strips. Wash the figs, pat dry and halve them.

3. 3.

   Roll out the shortcrust dough and line a tart pan with it, letting the edges hang over by several centimeters. Prick the base with a fork several times and arrange the fruit on top. Fold the edge slightly over the filling. Bake the crostata in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 30–35 minutes.