Michael Anthony is the Executive Chef of Gramercy Tavern and Untitled and Studio Cafe at the Whitney Museum of American Art. Mike has worked in the kitchen of Restaurant Daniel and as the chef de cuisine at March Restaurant. Subsequently, Mike joined the team of Blue Hill as co-chef of the Manhattan restaurant and later as the executive chef at Blue Hill Stone Barns. In 2008, Gramercy Tavern earned the James Beard Award for Outstanding Restaurant. In 2012, Michael won the James Beard Award for Best Chef: New York City and in 2015, won for Outstanding Chef in America.
Gluten Free, Vegan, Fresh Fig Tart
For the crust:
¾ cup coconut oil
¼ teaspoon fine sea salt
¾ cup organic confectioners’ sugar
1/3 cup almond flour, sifted
1 ½ teaspoons vanilla extract
1 Tbs. ground flax seed, mixed with 1 Tbs. apple cider vinegar and 1 Tbs. water
1 ⅔ cups GF, vegan flour
1 cup ground GF oats
For the tart:
¾ cup cashews, soaked for 3 hours
⅔ cup almond flour
¾ cup confectioners' sugar
1 teaspoon cornstarch
1 teaspoon baking powder
1 teaspoon GF flour
5 tablespoons coconut oil
Pinch of fine sea salt
½ teaspoon vanilla extract
½ teaspoon almond extract
1 Tbs. ground flax seed, mixed with 1 Tbs. apple cider vinegar
1 tablespoon dark rum
1 cup organic fig jam,
18 ounces fresh figs
1. Prepare the crust: In a food processor, pulse the dates until smooth. Add the coconut oil and sea salt and blend for 1 minute. Scrape down sides of with a rubber spatula and add confectioners’ sugar. Pulse until blended. Add almond flour and vanilla extract and pulse to incorporate.
2. Add the flax seed and a quarter of the flour (about ½ cup). Pulse until incorporated. Scrape down bowl. Gradually add remaining flour and continue pulsing until dough comes together. Scrape down sides of bowl and pulse again. Do not overbeat. Dough should be soft to the touch.
3. Separate dough into two equal portions and make 2 flat round disks. Wrap in plastic wrap and refrigerate one portion for at least 4 hours or overnight; and freeze the other portion for another use.
4. Spray with oil, the bottom and sides of a 9-inch tart pan with a removable bottom. Crumble the dough into the tart pan, and spread evenly over the bottom. Then press the dough into the pan, working the dough up the sides, creating a nice edge using your thumb to press down on the dough and your finger to press into the side of the pan. Chill while making filling.
5. Prepare the tart: Heat oven to 325 degrees. Drain cashews, and blend in food processor with ½ cup of water, until very smooth.
6. Sift together almond flour, confectioners’ sugar, cornstarch, baking powder and GF flour into a medium bowl.
7. Add coconut oil, salt, vanilla and almond extracts to food processor and pulse. Scrape down bowl and add almond flour mixture. Blend until incorporated. Scrape down side of bowl, then add flax seed mixture and rum and mix well, until everything is incorporated.
8. Remove tart shell from refrigerator and place on a baking sheet, lined with parchment paper. Using a fork, pierce the crust, about 1 inch apart. Scrape the almond cream onto crust and smooth it out with a rubber spatula.
9. Bake for 30- 40 minutes, until crust and almond cream are golden brown and the tip of a knife comes out clean when inserted into cream. Remove from oven and let cool completely on a wire rack.
10. Using a small spatula, spread fig jam over surface of tart in an even layer.
11. Remove stems from figs. Cut figs into quarters, or large figs into sixths or eights. Arrange in concentric circles, starting on the outer rim with the stem side down. Slices should angle upwards. If not serving right away, refrigerate.
12. Dust with powdered sugar just before serving, if desired.