For the crust:
2 tablespoons chia seeds
3 tablespoons Meyer lemon juice
2 cups rolled oats
½ cup almonds, toasted
½ cup coconut palm sugar
¼ teaspoon salt
1 teaspoon Meyer lemon zest
1 vanilla bean, scraped
½ cup coconut oil, solid, room temperature
For the filling:
¼ cup fresh orange juice
2 tablespoons Meyer lemon juice
¾ cup coconut palm sugar
12 oz cranberries
the scraped vanilla pod
⅔ cup finely chopped dried figs
1 teaspoon balsamic vinegar
Make the crust: Place the chia seeds and Meyer lemon juice in a small bowl and stir. Set aside to thicken into ‘chia egg’ while you prepare the rest of the crust. Place the oats into the bowl of a food processor and blend until a fine flour forms, about a minute. Add the almonds and blend again until they disappear into a fine meal, about 20 seconds. Add the coconut palm sugar, salt, zest and vanilla bean scrapings and pulse to combine. Drop the coconut oil over the crust, by the tablespoon, stopping to pulse it in half way, and then adding the rest. Pulse until clumps form and most of the coconut oil is blended in. Add the chia egg and pulse until it has combined. Turn the crust out on to a cutting board or clean counter top and form in to two equal balls. Flatten into disks and refrigerate for a half hour.
Make the filling: In a small saucepan, bring the orange juice, lemon juice and coconut palm sugar to a boil over medium high heat. Reduce heat and simmer until the sugar dissolves. Add the cranberries and the scraped vanilla pod and bring to a boil. Reduce to a simmer and cook, uncovered, until most of the cranberries have burst and the mixture has thickened, about 8 minutes. Add the figs and cook, stirring frequently, for a minute more. Add the balsamic and turn off the heat. Scrape the cranberry mixture into a wide pan and even it out over the bottom, to quicken the cooling process.
Assemble the Linzer torte: Preheat the oven to 350°. Remove the crust from the refrigerator and let it warm up a bit, 15-20 minutes. Roll the first disk of dough into a 10” round between two pieces of parchment or wax paper. Remove the top sheet and place an inverted 8-inch spring-form pan in the center of the rolled out dough. Place your hand underneath the crust and invert the spring form to right side up.Press the crust into the pan, removing the paper after each section gets into position. The dough will tear easily, but will press back together. Once the dough has been pressed into all of the corners and the paper has been removed, even out the top edge. The crust should come about an inch up the side of the pan. If it is too high in some places and too low in others, you can cut and patch. Once it is uniform, chill the crust while you roll out the second disk. Repeat the process of rolling out the dough into a 10-inch circle. Trim the edges and cut the dough into 8, inch-wide strips. Transfer the strips, still on the paper, to the refrigerator and chill for 10 minutes. Remove the spring-form pan from the refrigerator and add the filling, spreading it evenly into the edges of the pan.Remove the dough strips from the refrigerator and place four of the strips evenly over the filling. Place the other four strips, perpendicular to the first set, evenly over the top. Trim the excess to make the strips flush with the edge of the pan and lightly pinch to secure. Place the tart on to a baking sheet and bake for 50 minutes, until the filling is bubbling and the edges are golden-brown. Allow it to cool for at least an hour and a half before cutting.