Description
This elegant fig tart features a crisp shortcrust pastry filled with a velvet-smooth almond frangipane and topped with fresh, honeyed figs. It is a harmonious dessert that balances the nutty, rich depth of almond cream with the subtle sweetness of late summer harvest figs. Perfectly rustic yet sophisticated, this tart is a meditative baking project that rewards you with a beautiful and delicious centerpiece for any table.
Ingredients
8 tablespoons unsalted butter (softened)
1/4 cup 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 almond flour
Pinch of kosher salt
8 tablespoons unsalted butter (room temperature)
1/2 cup granulated sugar
2 large eggs
1 cup almond flour
1 tablespoon all-purpose flour
1/4 teaspoon almond extract
8–10 fresh figs (quartered)
Instructions
Cream the butter and powdered sugar for the crust until smooth.
Add the egg yolk, heavy cream, and vanilla extract; mix until combined.
Fold in the flours and salt until a dough forms; wrap and chill for 1 hour.
Roll out the dough and press into a tart pan, then blind bake at 350°F for 15 minutes.
Prepare the almond cream by beating butter and sugar until fluffy, then incorporate eggs one at a time.
Fold in the almond flour, 1 tablespoon of flour, and almond extract into the cream.
Spread the almond cream into the pre-baked tart shell.
Arrange the quartered figs on top of the almond cream.
Bake at 350°F for 30-35 minutes until the filling is set and golden.
Cool completely on a wire rack before serving.
Notes
Ensure all ingredients for the frangipane are at room temperature to prevent curdling. The tart is best served at room temperature to allow the almond cream to set. Store in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 85mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg