Ingredients for 1 tart

100 gr Mulino Marello brown rice flour

100 gr Mulino Marello fine corn flour for desserts

30 g organic potato starch

2 tablespoons organic coconut sugar

Half a teaspoon of bicarbonate of soda

Juice and zest of half an organic lemon

50 ml of corn oil

Approximately 120 ml of water

5-6 tablespoons of sugar-free fig compote

6-7 fresh figs

1 tablespoon organic sunflower seeds

Procedure

In a bowl, mix together the flour, starch, bicarbonate of soda together with the juice and zest of half a lemon, the coconut sugar, the oil and the water until you obtain an easily workable mixture. Cover the cake pan with three quarters of the shortcrust pastry, leaving the edges high. Stuffed with the compote, add some rolls of pasta and slices of fresh figs to the surface and cook in the oven at 180 degrees for about 30 minutes. Once cooled, add the sunflower seeds. Store in the refrigerator for up to 3 days.

Figs are a late summer delicacy and we can't help but take advantage of their natural sweetness.

They ripen quickly and must be consumed in a short time, which is why it is important to have clear ideas about what we can prepare.

The tart is certainly a must, also because it is always a popular dessert and excellent from breakfast to dessert.

We can use figs to prepare a natural and sugar-free compote, or buy one, as long as it is organic and without added sugars. The extra and delicious touch is given by the final addition of slices of fresh fruit which adds goodness, sweetness, body and delicate fibers for our intestines. Even better would be to add the fruit raw after cooking, but since it is so easily perishable, we risk that the figs will be acidic the next day. It is therefore better to fill the cake before baking it and once cooked add the sunflower seeds so that they keep all their nutrients unchanged.

I chose to prepare a rice and corn pastry, neutral in flavor and pleasantly crumbly and soft thanks to the addition of potato starch.

Article by Dr. Isabella Vendrame - food coach psychologist, writer and popularizer.