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Fig Tart with Almond Cream
5 from 6 votes

Fig Tart with Almond Cream

This roasted fig tart with rich almond cream and sweet shortcrust pastry is a beautiful and delicious way to enjoy fresh fig season.

Prep Time
1 hr 10 mins
Cook Time
1 hr
Resting Time
3 hrs
Total Time
5 hrs 10 mins
Servings: 8 servings
Calories: 513 kcal
Course: Dessert
Cuisine: French

Ingredients

Tart Dough
  • 8 tablespoons butter 1 stick), softened, unsalted
  • 1/4 cup powdered sugar sifted
  • 1 large egg yolk
  • 1-1/2 teaspoons heavy cream (1/2 tablespoon), plus additional, if needed
  • 1/4 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup almond flour sifted
  • pinch kosher salt
Almond Cream
  • 8 tablespoons butter room temperature, unsalted
  • 1/2 cup granulated sugar
  • 2 large egg
  • 1-1/2 teaspoons dark rum
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup almond flour sifted
  • pinch kosher salt
To Assemble the Tart
  • 1/4 cup Fig Spread
  • 3/4 pound figs trimmed and cut into quarters, fresh
  • 2 tablespoons almonds sliced
To Serve the Tart
  • powdered sugar , for dusting
  • Whipped Cream see notes, with honey

Instructions

Make the Crust
    Cup of Yum
  1. In a bowl, whisk together all-purpose flour, almond flour, and salt. Set aside.
  2. 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.
  3. With the mixer running on low speed, gradually add flour mixture, mixing until just combined. Dough will be very soft.
  4. 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
  1. 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.
  2. 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
  1. 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.
  2. Roll the dough around your rolling pin and fit it into a 9-1/2 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.
  3. "Dock" the bottom of the dough by piercing it all over with a fork. Freeze for 30 minutes.
  4. 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.
  5. 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.
  6. Remove tart pan to a wire rack and let cool.
Assemble the Tart
  1. 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.
  2. Arrange the sliced figs, flesh side up, over the tart, and press slightly into the almond cream. Sprinkle with the sliced almonds.
  3. 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.
  4. 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.

Notes

  • In a large, chilled bowl, beat 1 cup of heavy cream until frothy and slightly-thickened. Add 1-2 tablespoons honey (depending on how fragrant your honey is and how sweet you want the whipped cream to be) and 1/2 teaspoon vanilla extract. Beat until soft peaks form. Use immediately. 

Nutrition Information

Serving 0.125tart Calories 513kcal (26%) Carbohydrates 46g (15%) Protein 8g (16%) Fat 35g (54%) Saturated Fat 16g (80%) Cholesterol 130mg (43%) Sodium 25mg (1%) Potassium 156mg (3%) Fiber 4g (16%) Sugar 27g (54%) Vitamin A 858IU (17%) Vitamin C 1mg (1%) Calcium 78mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 513

% Daily Value*

Serving 0.125tart
Calories 513kcal 26%
Carbohydrates 46g 15%
Protein 8g 16%
Fat 35g 54%
Saturated Fat 16g 80%
Cholesterol 130mg 43%
Sodium 25mg 1%
Potassium 156mg 3%
Fiber 4g 16%
Sugar 27g 54%
Vitamin A 858IU 17%
Vitamin C 1mg 1%
Calcium 78mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.