Wick Nixon from Wicked Wellbeing’s Almond Fig Tart is a decadent yet healthy treat – it’s gluten-free, refined sugar-free and can easily be made dairy-free. The figs (which can be substituted for feijoa) pair beautifully with the nutty almond base.

Try serving it with some unsweetened natural yoghurt. The protein in the yoghurt helps stabilise your blood sugar levels, preventing that dreaded sugar crash after enjoying a sweet treat.

As someone navigating perimenopause, Wick is passionate about empowering healthy living during this transitional phase. She’s determined to find natural ways to manage the changes through the foods we eat and lifestyle. Grab her free ‘Midlife Refresh’ guide here, highlighting 3 foods to ditch for instant wellness.

Wick’s Almond Fig Tart


130 gm butter, softened

⅔ c coconut sugar (or ½ c for less sweet)

rind of l lemon

1 vanilla bean, split and seeds scrapped (or 2 t vanilla essence)

3 eggs

2 c almond meal (or 1 ½ c almond meal & ½ c flour if not GF)

1 t baking powder

1 c flaked almonds

6 large or 12 small figs, quartered (or use firm feijoas)

¼ c honey, melted


To make the Almond Fig Tart, preheat oven to 160° C. Lightly grease a 28cm fluted loose-bottomed tart tin or ceramic quiche dish. Place the butter, sugar, lemon rind and vanilla seeds in the bowl of an electric mixer and beat for 6–8 minutes, or until light and fluffy.

Add the eggs, one at a time, beating well after each one. Add the almond meal, flour if using and baking powder and mix to combine. Fold in the flaked almonds. Spoon into the tart tin and spread until smooth.

Place the figs into the almond filling, pressing down slightly. Place in the oven and cook for 40-45 minutes, or until golden. Remove from the oven and, while still hot, brush with the honey. Serve warm with whipped cream or natural unsweetened yoghurt.