Almond & Fig Tart
A rustic yet elegant tart featuring a buttery pastry crust, creamy almond filling, sweet fresh figs, and toasted sliced almonds. Finished with a light honey glaze, this beautiful dessert is perfect for holidays, afternoon tea, or special occasions.
Servings 10 people
Calories 385kcal
Ingredients
Tart Crust
- 1¼ cups all-purpose flour
- 2 tbsp granulated sugar
- ¼ tsp sea salt
- ½ cup cold unsalted butter cubed
- 1 egg yolk
- 2 –3 tbsp ice water
Almond Filling (Frangipane)
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1½ cups finely ground almond flour
- 2 tbsp all-purpose flour
- Pinch of sea salt
Topping
- 8 –10 fresh figs quartered
- ¼ cup sliced almonds
- 2 tbsp honey warmed
- 1 tsp fresh lemon juice
Instructions
Prepare the Crust
- In a large bowl, whisk together:
- Flour
- Sugar
- Salt
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Mix in the egg yolk.
- Add the ice water, 1 tablespoon at a time, until the dough comes together.
- Form into a disc, wrap, and refrigerate for 30 minutes.
Prepare the Tart Shell
- Preheat oven to 375°F (190°C).
- Roll the chilled dough into a 12-inch circle.
- Fit into a 9-inch tart pan with a removable bottom.
- Trim the edges and prick the base with a fork.
- Freeze for 10 minutes.
- Line with parchment paper and pie weights.
- Blind bake for 15 minutes.
- Remove the parchment and weights.
- Bake another 5 minutes.
- Allow to cool slightly.
Make the Almond Filling
- Beat together:
- Butter
- Sugar
- until light and fluffy.
- Add eggs one at a time.
- Mix in:
- Vanilla
- Almond extract
- Fold in:
- Almond flour
- Flour
- Salt
- Mix until smooth.
Assemble
- Spread the almond filling evenly into the partially baked tart shell.
- Arrange the fresh figs, cut side up, over the filling.
- Sprinkle with sliced almonds.
Bake
- Bake for 30–35 minutes, or until the filling is lightly golden and set.
Finish
- Whisk together the warmed honey and lemon juice.
- Brush over the warm figs for a beautiful glossy finish.
- Allow the tart to cool for 30 minutes before serving.
Notes
Chef’s Tips
- Use ripe but still firm figs so they hold their shape during baking.
- Almond flour creates a tender, moist frangipane filling.
- Toasting the sliced almonds before adding them enhances their flavor.
- Serve slightly warm or at room temperature.
Optional Garnishes
- Powdered sugar
- Fresh thyme leaves
- Orange zest
- Honey drizzle
- Fresh whipped cream
- Vanilla bean ice cream
- Chopped pistachios
Storage
Room Temperature: Store covered for up to 1 day. Refrigerator: Refrigerate in an airtight container for up to 4 days. Freezer: Freeze (without the honey glaze) for up to 2 months. Thaw overnight in the refrigerator and glaze before serving.
Suggested Pairings
- Fresh whipped cream
- Vanilla bean ice cream
- Espresso
- Earl Grey tea
- Honey mascarpone
- Fresh berries
- Dessert wine or sparkling cider
High-Power Variation
For a High Power Diet–inspired version, prepare the crust with 1½ cups almond flour, ¼ cup bamboo flour, 2 tbsp coconut flour, ¼ cup powdered allulose, ½ cup cold butter, and 1 egg in place of the traditional pastry crust. For the filling, replace the granulated sugar with ½ cup allulose or a preferred granulated sweetener and add ¼ cup plain whey protein isolate for additional protein. These substitutions maintain the tart’s rich almond flavor and elegant presentation while emphasizing wholesome, minimally processed ingredients.
