This Fig Tart boasts a crisp, lightly-sweet, buttery shell, fig jam, fluffy almond cream, fresh Figs, and toasted almonds. A beautiful way to enjoy fig season alongside a cup of coffee or tea.
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It’s no secret that I adore fresh figs. Actually, a couple of years ago, one of my readers gave me the name of the “Fig Queen” because of how many fig photos I was posting. It’s a title I’m happy to wear.
One of my favorite desserts to make during fig season is this Fig Tart with Almond Cream. This recipe is inspired by both the Plum and Almond Cream Tart in Thomas Keller and Sebastien Rouxel’s Bouchon Bakery cookbook (p. 150), and an English Bakewell tart.It makes a beautiful, yet rustic presentation and is utterly delicious.
What You’ll Need to Make This Fig Tart
This tart recipe can be split into a couple of different components: the crust, the filling, and the fruit.
The Tart Crust
For the Fig Tart crust, you’ll be making Pâte sablée, a classic French shortcrust pastry that has a crisp, cookie-like texture. You’ll need all-purpose and almond flours, egg yolks, powdered sugar, heavy cream, unsalted butter, and vanilla.
The dough for the Pâte sablée can be made up to 2 days in advance and refrigerated. When you’re ready to make the tart, you’ll roll the dough, fit it into the tart pan, and partially blind bake it before filling to ensure a crisp crust.
- Pâte sablée has a high fat content, and the dough might tear while you’re working with it. This is normal. Just press it back together. If the dough becomes too warm while you’re working with it, pop it back in the fridge for 5 to 10 minutes to firm up.
- Place the tart pan on top of a baking sheet in the oven in case there’s any leakage of butter or almond cream.
- Dark and non-stick tart pans will likely brown the crust faster. Keep a close eye when you’re blind baking.
The filling consists of a layer of fig spread/jam, and fluffy almond cream.
Almond Cream (La Creme d’Amande) is a baked pastry filling made with butter, ground almonds (or almond meal/flour), eggs, sugar, and in some recipes, all-purpose flour. The cream is classically flavored with dark rum and/or vanilla extract, and a touch of almond extract.
You’ll often see the term “almond cream” use exchangeably with “frangipane”. Both Larousse Gastronomique (p. 460) and Keller and Rouxel (Bouchon Bakery, p. 376) however, make the distinction of frangipane being almond cream that’s lightened with pastry cream.
You can make almond cream up to 3-5 days in advance and store it in the refrigerator. I like to bring it back to room temperature and quickly re-whip it in the stand mixer before using.
For this fig tart, you’ll need fresh, ripe figs. I most often use the Black Mission or Brown Turkey varieties.
The figs should be soft and juicy, but not overripe. They should hold their shape when cut. (If they’ve ripened too far, they’ll bake down too much and make the tart soggy.)
I like to trim the stems off of the figs and quarter them. Then, I arrange them in circles over the top of the unbaked tart, and gently press them into the almond cream.
As the tart bakes, the figs will roast and deepen in flavor. They’ll settle into the almond cream, as it puffs up around them. I also like to sprinkle a few sliced almonds over the top to add a little crunch, and a warm, toasted flavor.
Serving the Fig Tart
It’s best to slice and serve this tart at room temperature, so the almond cream fully sets and the fig juices don’t run. When cooled, I like to lightly dust the top with powdered sugar.
The tart’s texture is best the day you bake it. If needed, you can keep it covered, at room temperature, for an extra day. I definitely wouldn’t say no to a slice for breakfast with my morning cup of tea!
Since figs and honey go together so well, I also like to serve the sliced tart with a dollop of honey whipped cream on the side. This is a good place to be creative with your honey varieties. Try different artisan and local honeys to change the flavor and find the combination you like best!
More Fig Recipes
- Fig Pizza with Gorgonzola, Balsamic Onions, and Prosciutto
- Fig Baked Brie Bites (great recipe if you have fig spread left in the jar!)
- Stuffed Figs with Cambozola, Walnuts, and Honey
- Fig Salad With Goat Cheese and Baby Arugula
Fig Tart with Almond Cream
- 8 tablespoons unsalted butter (1 stick), softened
- ¼ cup sifted powdered sugar
- 1 large egg yolk
- 1-½ teaspoons heavy cream (½ tablespoon), plus additional, if needed
- ¼ teaspoon vanilla extract
- 1 cup all purpose flour
- ¼ cup sifted almond flour
- pinch kosher salt
- 8 tablespoons unsalted butter , room temperature
- ½ cup granulated sugar
- 2 large eggs
- 1-½ teaspoons dark rum
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup sifted almond flour
- pinch kosher salt
To Assemble the Tart
- ¼ cup fig spread
- ¾ pound fresh figs , trimmed and cut into quarters
- 2 tablespoons sliced almonds
To Serve the Tart
- powdered sugar , for dusting
- honey whipped cream (see notes)
Make the Crust
- In a bowl, whisk together all-purpose flour, almond flour, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and powdered sugar until light. In a small bowl, stir together egg yolk, heavy cream, and vanilla extract. Mix into the creamed butter and sugar mixture until combined, scraping the bowl as needed.
- With the mixer running on low speed, gradually add flour mixture, mixing until just combined. Dough will be very soft.
- Place dough on a very lightly floured surface, form into a disk, and wrap tightly in plastic wrap. Refrigerate 2 hours.
Make the Almond Cream
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light. Add egg, rum, and vanilla and almond extracts and beat until combined. Scrape the bowl.
- Add almond flour and salt and beat on medium-low speed until smooth. Transfer almond cream to a bowl, cover, and refrigerate until ready to use. (Bring back to room temperature before filling the tart.)
Par-Bake the Crust
- Remove chilled dough from the refrigerator and let stand at room temperature for 10 minutes. Roll dough between two pieces of wax paper to a 12-inch circle.
- Roll the dough around your rolling pin and fit it into a 9-½ inch tart pan without stretching. Trim edges to a 1-inch overhang, and fold into the pan to make an edge of double thickness. If the dough tears, don't worry – just press it back together.
- "Dock" the bottom of the dough by piercing it all over with a fork. Freeze for 30 minutes.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Remove the tart pan from the freezer and line with lightly-greased parchment paper or aluminum foil to a 1-inch overhang. Fill completely with pie weights or dried beans.
- Place the tart pan on the prepared baking sheet and bake for 15 minutes. Remove weights and parchment paper or foil. Continue baking for 5 minutes, until the bottom of the crust appears dry.
- Remove tart pan to a wire rack and let cool.
Assemble the Tart
- Spread the fig jam in a thin layer on the bottom of the cooled crust. Add the almond cream and spread into an even layer.
- Arrange the sliced figs, flesh side up, over the tart, and press slightly into the almond cream. Sprinkle with the sliced almonds.
- Place the filled tart pan on a lined baking sheet. Bake at 350 degrees F, 35 to 45 minutes, until the almond cream is puffed and golden.
- Remove the tart pan to a wire rack and cool to room temperature. Lightly dust with powdered sugar, slice into wedges, and serve with honey whipped cream, if desired.