Description
This elegant French-inspired Fig Tart features a crisp, buttery shortcrust pastry filled with a decadent, nutty almond frangipane and topped with fresh, honey-sweet figs. It is a sophisticated, balanced dessert that highlights the beauty of seasonal harvest. Perfect for late summer gatherings, this tart offers a delightful textural contrast and a refined flavor profile that is never overly sweet, making it the perfect showstopper for any special occasion or backyard brunch.
Ingredients
8 tablespoons unsalted butter (softened)
1/4 cup sifted powdered sugar
1 large egg yolk
1 1/2 teaspoons heavy cream
1/4 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup sifted almond flour
Pinch of kosher salt
8 tablespoons unsalted butter (room temperature)
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 cup almond flour
8–10 fresh mission or calimyrna figs, halved
Instructions
In a bowl, cream the 8 tbsp butter and powdered sugar until smooth.
Add the egg yolk, heavy cream, and 1/4 tsp vanilla, mixing until combined.
Fold in the flour, 1/4 cup almond flour, and a pinch of salt to form a dough.
Press the dough into a tart pan, chill for 30 minutes, and blind bake at 375°F for 10 minutes.
For the filling, cream the room temperature butter and granulated sugar until fluffy.
Beat in the 2 eggs one at a time, followed by 1 1/2 tsp vanilla and almond extract.
Stir in the 1 cup of almond flour until fully incorporated.
Spread the almond cream evenly into the pre-baked tart shell.
Arrange the fig halves on top of the almond cream, cut side up.
Bake at 350°F for 30-35 minutes until the cream is golden and set.
Cool completely on a wire rack before serving.
Notes
Store the tart in an airtight container at room temperature for up to 2 days.
To enhance flavor, lightly toast the almond flour in a dry pan for a few minutes before baking.
Serve slightly warm or at room temperature, perhaps with a dollop of unsweetened whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 85mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg