Servings: 10, Serving Size: 1 slice
¼ cup granulated sugar
¼ cup granular no-calorie sweetener
1 tbsp all-purpose flour
1 tbsp fresh grated orange zest
1½ pound small ripe fresh figs, stemmed and quartered (about 35 figs)
1 cup all-purpose flour
½ tsp salt
½ tsp baking powder
¼ tsp baking soda
¼ cup canola oil
3 tbsp reduced-fat sour cream
Calories from Fat 55
Total Fat 6g
Saturated Fat 1g
Total Carbohydrate 29g
Dietary Fiber 3g
- In a large bowl, combine sugar, sweetener, flour and orange zest. Stir to mix well.
Add the figs and toss to coat. Set aside.
- Preheat oven to 350°F / 175°C. Coat a 9-inch tart pan with removable bottom with cooking spray. Set aside.
In a medium bowl, combine flour, salt, baking powder and baking soda.
In a small bowl, combine oil and sour cream and whisk until smooth. Add the oil mixture to the flour mixture and stir until stiff dough forms.
Shape the dough into a disk and place between 2 sheets of waxed paper.
Roll the dough to a 12-inch diameter circle. Remove the top layer of waxed paper
and place the dough, with waxed paper facing up, into the prepared tart pan. Starting from the edge of the dough, gently remove the waxed paper. Trim the edges of the crust.
Arrange the figs in the prepared crust. Place the tart pan on a foil-lined baking sheet.
Bake 55 to 60 minutes, or until the edge of the crust is browned and the figs are soft. Cool on a wire rack. Serve slightly warm or at room temperature.