Fig Tart Recipe
A stunning homemade fig tart featuring a buttery pastry crust, creamy almond filling, and fresh figs baked until perfectly tender. This elegant dessert is ideal for entertaining, holidays, and seasonal baking.
Equipment
- 1 9-inch tart pan Removable bottom
- 2 Mixing bowls Various sizes
- 1 Rolling Pin For dough
- 1 Whisk Mixing filling
- 1 Rubber spatula Folding ingredients
- 1 Baking sheet For baking
- 1 Parchment paper Prevent sticking
- 1 Food processor Optional
Ingredients
For the Tart Crust
- 1 ¼ cups All-purpose flour
- 2 tbsp Granulated sugar
- ¼ tsp Salt
- ½ cup Unsalted butter Cold and cubed
- 3-4 tsp Ice water As needed
For the Almond Filling
- ½ cup Unsalted butter Softened
- ½ cup Granulated sugar
- ¾ cup Almond flour
- 2 large Eggs Room temperature
- 1 tsp Vanilla extract
- ½ tsp Almond extract Optional
- 1 pinch Salt
For Topping
- 6-8 whole Fresh figs Sliced
- 1 tbsp Honey Optional glaze
- 1 tbsp Sliced almonds Optional
- 1 tsp Fresh thyme leaves Optional garnish
Instructions
Prepare the Tart Dough
- In a large bowl, combine flour, sugar, and salt.Cut the cold butter into the flour mixture until coarse crumbs form. Gradually add ice water, one tablespoon at a time, until the dough comes together.Form into a disk, wrap in plastic wrap, and refrigerate.
Keep all ingredients cold for the flakiest crust.
Chill the Dough
- Place the wrapped dough in the refrigerator for at least 30 minutes.This resting period helps relax the gluten and prevents shrinking during baking.
Dough can be refrigerated overnight if preparing ahead.
Roll and Fit the Dough
- Roll the chilled dough into a circle approximately 11 inches wide.Carefully transfer it to the tart pan and press gently into the corners.Trim any excess dough.
Roll between parchment sheets to prevent sticking.
Blind Bake the Crust
- Preheat oven to 375°F (190°C).Prick the crust with a fork. Line with parchment paper and fill with pie weights.Bake for 15 minutes.Remove the weights and bake another 5 minutes.Allow to cool slightly.
Blind baking ensures a crisp crust that won't become soggy.
Prepare the Almond Filling
- Beat softened butter and sugar until light and fluffy.Add eggs one at a time.Mix in almond flour, vanilla extract, almond extract, and salt until smooth.
Room-temperature ingredients create a smoother filling.
Fill the Tart Shell
- Spread the almond filling evenly inside the partially baked crust.Use a spatula to smooth the surface.
An even layer helps the tart bake uniformly.
Arrange the Figs
- Wash and dry the figs.Slice them into halves or quarters.Arrange decoratively over the almond filling.Slightly press each fig piece into the filling.
Start from the outer edge and work inward for a professional bakery appearance.
Bake the Fig Tart
- Bake for 30–35 minutes at 350°F (175°C).The filling should be golden and set in the center.The figs will become slightly caramelized.
If the crust browns too quickly, loosely cover the edges with foil.
Cool and Glaze
- Allow the tart to cool in the pan for 20 minutes.Transfer to a wire rack.Brush with honey while still slightly warm for extra shine.Sprinkle with sliced almonds and thyme if desired.
Honey glaze enhances both appearance and flavor.
Slice and Serve
- Once completely cooled, slice into wedges.Serve as is or alongside whipped cream or vanilla ice cream.
For the cleanest slices, use a sharp knife and wipe it between cuts.
Video
Notes
- Fresh figs produce the best results.
- The tart can be prepared one day ahead.
- Store refrigerated for up to 4 days.
- Almond filling can be prepared in advance.
- Honey glaze is optional but highly recommended.
Choose figs that are ripe but still slightly firm. Overripe figs release excess moisture during baking, while perfectly ripe figs hold their shape and create a beautiful presentation.
