Fig and almond tart Recipe

French · Dessert · 70 min total

A delightful tart combining sweet figs and nutty almond cream in a buttery pastry shell, perfect for showcasing fresh figs.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup cold unsalted butter, cubed
• 1 large egg yolk
• 2 tablespoons ice water
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup almond flour
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 8 fresh figs, halved
• 2 tablespoons apricot jam
• 1 tablespoon water

Instructions

1. Make the pastry: In a food processor, pulse flour and 1/4 cup sugar. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and ice water; pulse until dough comes together. Press into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. Preheat oven to 375°F (190°C). Roll out dough on a floured surface to fit a 9-inch tart pan. Press into pan, trim edges, and prick bottom with fork. Line with foil and fill with pie weights. Bake for 15 minutes, remove weights and foil, and bake 5 more minutes. Let cool.
3. Make the almond cream: In a bowl, beat softened butter and 1/2 cup sugar until light. Add almond flour, eggs, vanilla, and 1 tablespoon flour; mix until smooth. Spread into cooled tart shell.
4. Arrange fig halves cut-side up on top of almond cream. Bake for 25-30 minutes until filling is set and golden. Let cool in pan on a wire rack.
5. Make glaze: In a small saucepan, warm apricot jam and water until melted. Brush over figs and tart. Serve at room temperature.

Tips

• Use ripe but firm figs for best texture.
• Tart can be stored at room temperature for up to 2 days.
• Serve with a dollop of crème fraîche or vanilla ice cream.

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