Fig and Almond Tart

Total Time
1 hour 35 minutes
Rating
5(35)
Comments
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Ingredients

Yield:8 servings

    For the Crust

    • Softened butter for greasing pan
    • 8tablespoons unsalted butter, melted and cooled
    • ½cup sugar
    • â…›teaspoon almond extract
    • â…›teaspoon vanilla extract
    • Pinch of salt
    • 1ÂĽcups, plus 1 tablespoon, unbleached, all-purpose flour
    • 2tablespoons ground unblanched almonds

    For the Filling

    • ½cup heavy cream
    • 1large egg, lightly beaten
    • ½teaspoon almond extract
    • ½teaspoon vanilla extract
    • 2tablespoons raw full-flavored honey, like lavender
    • 1tablespoon superfine flour, like Wondra
    • 1½pounds fresh figs, halved lengthwise (don't peel)
    • Confectioners' sugar
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

318 calories; 21 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 3 grams dietary fiber; 29 grams sugars; 3 grams protein; 35 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 375 degrees. Butter sides and bottom of a 9-inch tart pan with a removable bottom or a springform pan and set aside.

  2. Step 2

    For the crust: In a large bowl combine melted butter and sugar and blend with a wooden spoon. Add extracts, salt and flour and stir to form a soft, cookielike dough. Do not let it form into a ball. Transfer the dough to the center of the tart pan. Using your fingers, press the dough evenly onto the bottom and sides. (It will be quite thin.) If using a springform pan, press the dough 1½ inches up the sides. Bake until the dough is slightly puffy and set, about 12 to 15 minutes. Remove from the oven and sprinkle almonds on the crust.

  3. Step 3

    For the filling: In a medium bowl, combine the cream, egg, extracts and honey and whisk to blend. Whisk in the flour. Starting just inside the edge of the tart shell, neatly overlap the figs, cut side up, at a slight angle. Make two or three concentric circles, working toward the center, and fill the center with the remaining figs.

  4. Step 4

    Rewhisk the cream mixture and pour evenly over the fruit. Place the tart in the center of the oven with a baking sheet on the rack below to catch any drips. Bake until the filling is firm and the pastry a deep golden brown, about 50 or 60 minutes. Remove and sprinkle with confectioners' sugar just before serving.

Tip
  • Unpeeled apricots or plums may be substituted for the figs.

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Ratings

5 out of 5
35 user ratings
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Comments

This is so EASY and so delicious. Perfect for company. I didn't change a thing.

Delicious and easy. Thanks for a great recipe!

This is so EASY and so delicious. Perfect for company. I didn't change a thing.

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Credits

Adapted from "Patricia Wells At Home in Provence"

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