Fig and Almond Tart

Prep Time:

20 minutes

Cook Time:

45 Minutes

Serves:

8-10 Servings

About the Recipe

Being from the cold North, fresh figs are not often found in the grocery stores around here. When they are, it is a special treat, and definitely an opportunity one should not pass up. To me, fresh figs have this irresistible, almost exotic allure that's hard to resist. They're like little jewels of the summer season, sweet and packed with flavor. I came across these beautiful figs in a small grocer that is close to my girls school and just grabbed the box without knowing what I was going to make with them. I just knew this was a chance encounter that I couldn't give up. So home I went with my box of perfect figs. Unfortunately, a day went by and the figs already started to look a little less perfect. I was on a time crunch, something had to happen before I let these go to waste. Fig and Almond Tart it was going to be! I love this receipe because it is not overly sweet. I used an old recipe of mine that was for a cherry almond tart but substituted the cherries for figs, added in some cinnamon and switched the vanilla extract for almond. All in all a magical combination. Figs and almonds, you see, are a match made in dessert heaven. The figs bring their unique, honey-like sweetness, while the almond filling adds this cozy, nutty richness that perfectly complements them. It's a dynamic duo that plays off each other's strengths, creating a dessert that's not just delicious but also a beautiful. So, grab your apron (and your figs) and let's dive into this sweet adventure together!

What You'll Love

Ingredients

Crust:

1 1/4 cups all-purpose flour

1/4 cup granulated sugar

1/2 cup cold unsalted butter, cubed

1/4 teaspoon Salt

1 large egg yolk

2 tablespoons ice water

Almond Filling:

1 cup almond meal (ground almonds)

1/4 cup granulated sugar

1/2 teaspoon gound Cinnamon

1/4 cup unsalted butter, softened

1 large egg

1 teaspoon almond extract

Fig Topping:

8-10 fresh figs, ripe but not overly soft, stemmed and halved

1/2 teaspoon Granulated Sugar

1/2 teaspoon Cinnamon

1 tablespoon honey, for drizzling

2 tablespoons sliced almonds (optional)

Preparation

Prepare the Crust:

In a large bowl, combine the flour, sugar and salt.

Add the cold cubed butter and use your hands to break up the butter and meld it with the dry ingredients until the mixture resembles coarse crumbs. Alternatively, you can use a food processor to do this.

In a small bowl, whisk together the egg yolk and ice water.

Slowly pour in the egg yolk mixture until the dough starts to come together.

Turn the dough out onto a lightly floured surface and knead it a few times until it forms a smooth ball.

Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Almond Filling:

In a medium bowl, mix together the almond meal, granulated sugar, cinnamon softened butter, egg, and almond extract until well combined. Set aside.

Preheat your oven to 350°F (175°C).

On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.

Assemble the Tart:

Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom.

Gently press the dough into the pan, trimming any excess around the edges.

Spread the almond filling evenly over the bottom of the tart crust.

Place the halved figs, cut side up, on top of the almond filling, arranging them in a decorative pattern. The figs will lay ontop of the almond filling. Not to worry, the almond filling will puff up during baking and will perfectly hug your figs in place.

Sprinkle the figs with the cinnamon and sugar (you can mix these two together in a small bowl beforehand to make sure to evenly distribute it).

Place the tart in the preheated oven and bake for 35-45 minutes or until the crust is golden brown and the figs are tender.

Remove the tart from the oven and let it cool slightly.

While still warm, drizzle honey over the figs and sprinkle with sliced almonds (optional).

Allow the tart to cool completely before serving.

Optionally, dust with powdered sugar or serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Enjoy your homemade Fig and Almond Tart as a delightful dessert or sweet afternoon treat!

POETIC ROAD

PHOTOGRAPHIE CULINAIRE