There’s something undeniably luxurious about a fig & almond tart—a buttery, crisp crust filled with creamy almond frangipane and topped with jewel-like figs. Whether you’re hosting a dinner party or simply treating yourself, this elegant dessert is as delightful to look at as it is to eat. The combination of sweet figs and nutty almond filling creates a harmony of flavors and textures that’s hard to resist. Best of all, it’s easier to make than you might think!
Why You’ll Love This Fig & Almond Tart
This tart is a showstopper, but it’s also surprisingly simple to prepare. The almond frangipane filling is rich and velvety, while the figs add a natural sweetness and stunning visual appeal. Here’s why this recipe is a winner:
- Perfect balance of flavors: The nutty almond filling complements the honey-like sweetness of fresh figs.
- Impressive yet approachable: It looks like it came from a patisserie, but the steps are straightforward.
- Versatile: Serve it warm with vanilla ice cream or at room temperature with a dollop of whipped cream.
- Seasonal flexibility: While figs shine in late summer, you can substitute pears or apples in other seasons.
Ingredients & Equipment
Gather these high-quality ingredients for the best results:
For the Tart Crust:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- 1 large egg yolk
- 2-3 tbsp ice water
- Pinch of salt
For the Almond Filling:
- 1 cup almond flour
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
For the Topping:
- 8-10 fresh figs, halved or quartered
- 2 tbsp honey or apricot jam (for glaze)
Equipment:
- 9-inch tart pan with removable bottom
- Food processor (optional, for crust)
- Mixing bowls
- Rolling pin
- Pastry brush
Step-by-Step Instructions
1. Make the Tart Crust:
- In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.
- Add egg yolk and 1 tbsp ice water. Pulse until dough begins to clump. Add more water if needed.
- Turn dough onto a floured surface, shape into a disk, wrap in plastic, and chill for 30 minutes.
- Roll out dough to fit the tart pan, then press it in and trim excess. Prick the base with a fork and freeze for 15 minutes.
- Preheat oven to 375°F (190°C). Blind bake the crust with weights for 15 minutes, then remove weights and bake for 5 more minutes until golden. Let cool.
2. Prepare the Almond Filling:
- Beat softened butter and sugar until light and fluffy. Add egg, vanilla, and almond extract (if using), mixing well.
- Fold in almond flour until smooth. Spread evenly into the pre-baked crust.
3. Assemble & Bake:
- Arrange fig halves or quarters over the almond filling, pressing them in slightly.
- Bake at 350°F (175°C) for 30-35 minutes, until the filling is set and golden.
- Warm honey or apricot jam and brush over figs for a glossy finish. Cool before serving.
Pro Tips
- Cold butter is key: For a flaky crust, keep butter and water ice-cold.
- Prevent soggy bottoms: Blind baking ensures a crisp base.
- Customize the topping: Swap figs for berries, peaches, or even chocolate drizzle.
- Enhance flavor: Toast almond flour lightly before using for a deeper nuttiness.
Storing Leftovers
This tart keeps well for up to 3 days at room temperature when covered. For longer storage, refrigerate for up to 5 days or freeze (un-glazed) for a month. Reheat slices gently in the oven to restore crispness.