Fig and almond tart, a recipe I dreamed up recently, is filled with rich almond cream, homemade jam, and succulent figs, all nestled in a buttery tart shell.

My Fig Obsession

My fig obsession started on my first trip to Italy years back while we were visiting our friend Elena in Puglia. Elena’s garden was lined with fig trees, their branches heavy with the ripe fruit just waiting to be picked and savored. We would start our mornings with fresh figs, by either indulging in them whole or turning them into homemade jams. It was total bliss… Fast forward several years, and when I stumbled upon some delicious, plump, and juicy figs at the supermarket—a rare find in Dubai—I couldn’t resist. I scooped up as many as I could get into my hands on, almost clearing out the entire produce aisle. I brought them home and popped them into my mouth like mother nature’s candy while fantasizing about what dessert I could make that would possibly do them justice.

A fig and almond tart came to mind, and it turned out that adding a quick, homemade fig jam spread beneath the almond cream would add a hidden layer of rich, jammy sweetness against the golden, buttery tart shell. The dessert came together beautifully in a deliciously fig-filled surprise with each bite.

I filled the tart with the same almond cream recipe that’s in my Elderflower Poached Pear and Almond Tartlets. It’s creamy without being too sweet, and trust me when I say that is extremely simple to make. Finally, I added fresh figs on top of the almond cream before baking. The result was amazing and a true tribute to the fruit in two delicious forms. I hope you enjoy this fig and almond tart as much as I do, and savor it with people you love.

Fig and Almond Tart Recipe – makes one 8 or 9 inch tart

Ingredients

• 1 quantity basic tart crust or tart crust of your choice fit into a 8 or 9 inch tart tin, preferably with a removable bottom
• 400 grams fresh figs, divided and cut in half (skin on)
• 1/4 to 1/2 cup (67 to 125 grams) granulated sugar, the amount of sugar depends on your preference
• 2 teaspoons fresh lemon juice
• 1/4 cup (113g) unsalted butter, softened
• 1/2 cup (125g) confectioners sugar
• 2 large egg yolks
• 1/2 cup (125g) ground almonds
• 1 tsp vanilla extract
• a pinch of salt
• 1-2 tbsp warm honey for glazing (optional)

Instruction

Preheat your oven to 180 degrees (350 F)

First, make the fig jam by placing 250 grams of figs into a heavy bottom saucepan, save the remaining figs to decorate the tart.

Add the granulated sugar. The amount you will use depends on how sweet you want the jam and how much natural sweetness is in the figs. Bring to a boil over medium high heat. Reduce to a simmer over medium low, then cook for ten to fifteen minutes until the figs reach a jammy consistency. Let cool while you prepare your almond cream.

Make the filling by mixing together your butter, confectioners sugar and vanilla extract with an electric mixer. Add the egg yolks mix until incorporated. Fold in the almonds.

Spread it evenly onto your tart shell, Scoop the almond cream all over the jam, spreading it in a nice thick layer.

Add the fig halves all over the top of the almond cream in concentric circles or whatever pattern you like.

Bake the tart for approximately 45 to 50 minutes, or until the filling has puffed up slightly and the crust is golden brown.

Remove from the oven and let cool slightly. Glaze with a drizzle of hot honey if desired. The tart will be quite sweet, so use the honey conservatively just to add a bit of a glossy finish.

Let cool, cut into wedges and serve.

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