Fig Tart Recipe
An elegant fig tart recipe with a buttery crust, creamy almond filling, and fresh figs, perfect for impressing guests at any occasion.
Print Pin Servings: 8 slices
Calories: 365kcal
Cost: $12
Equipment
- 9-inch tart pan (removable bottom)
- Food processor
- Rolling Pin
- Pie weights or dried beans
- Offset spatula
- Paring knife
Ingredients
Pastry
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter cold, cubed
- ¼ cup granulated sugar
- 1 egg yolk
- 2–3 tablespoon cold water
- 1 pinch salt
Almond Cream
- ½ cup unsalted butter softened
- ½ cup powdered sugar
- 2 large eggs
- ½ cup almond flour
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
Topping
- 8–10 fresh figs stems removed, quartered
- 2 tablespoon honey
- 2 tablespoon sliced almonds
- 1 tablespoon lemon zest
Instructions
- Combine flour, sugar, salt, and butter. Mix until crumbly. Add egg yolk and cold water to form dough. Chill for 30 minutes.
- Roll dough and press into tart pan. Prick with fork, line with parchment and add weights. Bake at 375°F for 15 minutes.
- Beat softened butter and powdered sugar. Add eggs. Fold in almond flour and both extracts.
- Spread almond cream evenly over baked crust.
- Arrange quartered figs cut-side up. Drizzle with honey and sprinkle sliced almonds.
- Bake at 350°F for 25–30 minutes until golden and set.
- Cool completely. Add lemon zest. Slice and serve.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 120g | Calories: 365kcal | Carbohydrates: 42g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 65mg | Sodium: 105mg | Potassium: 260mg | Fiber: 4g | Sugar: 25g | Vitamin A: 520IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 1.5mg