Fig Tart is a subtly sweet almond tart baked with fresh figs. It begins with butter and egg-rich almond dough that’s filled with almond cream and then baked. It’s a simple yet beautiful tart that is perfect with seasonal figs.
When figs are in season, they are delicious to snack on. They have a honey-like sweetness with a slight hint of berry, which makes them the perfect addition to many desserts.
In this simple almond tart, fresh figs add just the right amount of sweetness for balance. This tart begins with paté sucrée (“sweet dough”), which is a light, crisp dough with a tight cookie-like crumb. It’s filled with slightly sweet almond cream and fresh seasonal figs and then baked to perfection.
Before you begin
Take out the following baking equipment.
Digital kitchen scale
3 small bowls
Stand mixer fitted with the paddle attachment
8-inch tart ring or pan
Baking sheet pan
Small fine mesh sieve
Allow all your ingredients to come to room temperature.
Read the recipe through from start to finish.
The egg yolk in the crust acts as the binding ingredient. Additionally, the yolk adds flavor, texture, and a lovely yellow color to the dough.
Adding almond flour to the crust adds a pleasant nutty flavor that pairs well with the filling and figs.
Fresh figs are the highlight of this almond tart. It’s important to select figs that are dry, blemish-free, and smooth-skinned. The fruit should be soft to the touch, but not mushy. The two seasons for figs occur during the first few weeks of June and then again from August to October.
How to make fig tart crust
Mix the butter and flour. Begin with mixing your room temperature butter, salt, and all-purpose flour in a stand mixer or a bowl with a hand-held mixer on low speed just until it is crumbly.
Add almond flour and powdered sugar. With the mixer on low speed, add the sifted almond flour and powdered sugar to the bowl and mix until incorporated.
Add wet ingredients. Add the vanilla and yolk to the mixture and increase your mixer to medium speed. Mix until all the ingredients are combined.
Shape and refrigerate the dough. On a lightly floured work surface, shape the dough into a rectangle. Tightly wrap the dough with plastic wrap and refrigerate.
Line tart pan. Roll the dough to a 1/4-inch thickness and line an 8-inch tart ring or pan. Allow the dough to “fall” into place; otherwise, it will not properly line the pan, and it will collapse during baking.
Rest the dough. Allow the dough to rest in the refrigerator for at least 2 hours. Doing this will help prevent the dough from shrinking in the oven.
Dock the dough. Use a fork to gently poke holes into the dough, allowing for an inch in between each poke to prevent the dough from puffing up during baking.
What is almond cream filling
Almond cream filling, also known as frangipane, is a delicious cream filling made from almond flour, sugar, butter, flour, and a hint of vanilla. It’s simple to make using just a mixer. Typically all the ingredients are added and mixed to create this delicious cream. It can complement a variety of desserts, most commonly tarts, but can also be used in other sweets such as cakes and pies.
Make-ahead almond cream
The almond cream can be made up to 2 days in advance and stored in an airtight container in the refrigerator. However, once you fill the pastry shell with the cream mixture, you should bake it within 1 hour, otherwise the crust will become soggy.
What type of tart pan should you use?
Tart pans come in all different types of shapes and sizes. I love using an 8-inch round tart ring for this recipe. It’s simple to line with the dough and easy to remove after being baked. If you do not have a tart ring, you can use an 8 or 9-inch tart pan with a removable bottom. These types of pans make it simple to transfer your tart to a cake stand or serving dish.
How to line a tart ring with dough
If using a tart ring for this recipe, this is the simplest way to line it for pretty and straight edges. If your dough becomes too warm, place it into the freezer for about 5 minutes and then continue working with the dough.
- Roll the dough to a 1/4-inch thickness (using a rolling pin with adjustable thickness rings makes this easy) between two layers of parchment paper.
- Remove just the top piece of parchment paper. Use the tart ring to trace and cut an 8-inch circle. Remove the extra dough and transfer the parchment paper with the dough to a baking sheet pan and place the tart ring around the circular dough.
- Reroll the extra dough to 1/4-inch thickness in the shape of a long rectangle and freeze for 5 minutes to chill.
- Using a straightedge, cut long strips of dough equal to the height of your ring.
- Gently line the sides of the tart ring with these strips of dough and press the ends together where they meet to create a seam.
Tips and takeaways
- If you prefer another nut flour, you can substitute it for the almond flour.
- For a simple variation, bake the tart without the figs. Once the tart is completely cooled, use a small offset spatula to spread fig jam in an even layer over the almond cream filling allowing for a half-inch border. Top with the fresh figs for a beautiful presentation.
- The almond filling works well with a variety of fruit. Stone fruits are especially delicious in this recipe.
If you love tarts, try these other recipes…
Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make this Fig Tart. I’d love to see your creations and read your feedback. And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let’s make every occasion a sweet occasion!Print