Roasted Fig Raspberry Tart

Directions

1. 1
   Preheat oven to 350 degrees F. Open the springform pan and place the base of the pan upside down on the counter.
2. 2
   Lay a square piece of parchment paper over the base the parchment should be at least an inch or two larger than the base on all sides.
3. 3
   Lightly oil the sides.
4. 4
   Grind 13 cup almonds, oats, and salt in a food processor until coarsely ground, about 20 seconds.
5. 5
   Transfer to a bowl and stir in spelt flour.
6. 6
   Roughly hand-chop remaining almonds, add to bowl, and mix well.
7. 7
   Drizzle in olive oil, and mix with a fork or your fingertips until all flour is moistened.
8. 8
   Add maple syrup, vanilla, and almond extract; mix until evenly incorporated.
9. 9
   Dough should be moist but not sticky.
10. 10
    Wash and dry your hands, then press crust evenly into prepared pan.
11. 11
    Press crust only 1/2 inch up sides, leaving top edge uneven; you may end up having a little dough left over, which you can make into a cookie.
12. 12
    Prick bottom of crust several times with a fork, and bake for 18 minutes or until golden brown and fragrant.
13. 13
    Remove from oven and set aside to cool.
14. 14
    Now place the sides of the pan on the base and, keeping the paper flat against the base, slightly lift the base to fit in the groove of the pan.
15. 15
    Secure sides, flip pan over and fold paper into the center.
16. 16
    Its now ready to use.
17. 17
    Fitting the base of the pan this way ensures an even edge with crusts and cakes, eliminates the need to oil the base before adding a parchment circle, and also prevents the paper from lifting when serving a slice of tart.
18. 18
    If your pan has a leak-proof seal you wont be able to fit parchment this way; just lightly oil the base and cut a circle to fit inside the pan.