Welcome early fall flavors with this Honey Cardamom Fig Tart, made with a gluten free pecan-oat crust, creamy cardamom cashew filling, fresh figs and honey.
Preheat the oven to 350 degrees. In a food processor, pulse the pecans, oats, oat flour and salt until finely ground. Transfer to a bowl and mix in lemon zest, lemon juice, coconut oil and maple syrup with a fork or by hand. Dough should stick together when pressed between fingers (if too dry mix in 1 teaspoon of water at a time until dough sticks together.
Press the tart into the bottom and up the sides of a 9-inch rectangular tart pan. Prick the bottom of the tart several times with the tines of a fork and bake for 10-12 minutes, until slightly golden. Remove from oven and cool completely.