Did you know that figs are a wonderful superfood for fertility?
Boost your fertility naturally with this sweet, Fertility Fig Tart.
Although not the most popular fruit (they can be super expensive when they’re out of season), figs are indeed a powerhouse of nutrition and in our books a true “superfood”. But you don’t have to buy them fresh and can substitute for the dried version in many recipes. Dried figs are caramel-ly with chewy seeds and are a great alternative to sugary foods when you need a sweet afternoon pick-me-up.
Bursting with vitamins, minerals and nutrients that not only contribute to, but are important for fertility health. Fresh or dried figs are a great source of calcium, potassium, manganese, zinc, vitamin B6 and of course fibre, all of which will go a long way in supporting both your general and reproductive health.
Have you ever heard of theory that some foods mirror the body parts they are good for? Think: walnut and brain, avocado and uterus, red wine and blood, ginger and stomach. Well, figs do hang in pairs on trees….and Men that are having trouble with infertility issues such as a low sperm count may indeed want to have a slice or two of this tart. Figs are well known for supporting male fertility, and have been shown to increase sperm count along with motility.
By incorporating either fresh or dried figs in your diet you’ll be sure to reap the wonderful benefits figs have to offer. With delicious recipes like our Fertility Fig Tart, you can’t go wrong. Feel free though to try them simply on their own or perhaps baked then served with a little Greek Yogurt and a drizzle of raw honey. Any way you choose to serve them up you will be harnessing the many benefits figs have to offer.
1/2 Cup Rice flour, + 2 tbsp
5 Tbsp Plain flour, organic unbleached
1/4 Cup Almond meal
3 tbsp Butter, cold and diced
1 tbsp Olive oil
2 ½ tbsp Water, very cold
4 -5 Lg Figs, thinly sliced
1 tbsp Lemon juice
2 tbsp Coconut sugar
½ tsp Vanilla extract
2 tbsp Butter, melted
1 Egg, lightly beaten
- Sift flours into a large bowl.
- Rub in butter with fingers or cut in with pastry blender until size of small peas.
- Using fork, stir in oil, then slowly add cold water, 1 teaspoon at a time tossing with fork until flour is moistened without being wet.
- Gather dough with moist hands and knead a few times just until it holds the shape of a ball. Shape into a flattened round and let rest for approx. 15 minutes.
- Roll the dough into a circle approximately 3mm thick on a piece of baking paper, don’t worry if the edges are not exactly even. Lightly flour the top of the rolled-out dough and place on a baking tray (on the baking paper it was rolled out on). Place in the fridge while you prepare your filling.
- Slice the figs into slices about 1/4″ thick. Add to a mixing bowl and toss with lemon juice, coconut sugar, vanilla and melted butter.
- Arrange the slices of figs, slightly overlapping in the middle of the pastry, leaving space 2 inches from the edge all the way around.
- Fold the edges of the dough over the figs in a free-from fashion, working your way all the way around, pleating the dough as you go. Patch up any tears by simply pinching the dough together.
- Lightly brush the dough with a beaten egg using a pastry brush. Place the tray with the tart on it in the fridge for 15 minutes.
- Preheat the oven to 180C. Once the oven is hot, bake the tart in the centre of the oven for approximately 45 minutes or until golden brown and the figs begin to caramelise.
- Remove from oven and set aside to cool slightly before slicing and serving.