Almond and fig tart

    2 hours 5 min

    A great sweet and fruity tart, which can be served on its own, or with cream or ice cream. A real 'wow' factor after Sunday lunch or dinner with friends. (And you can cheat and use shop bought pastry!)


    Oxfordshire, England, UK
    4 people made this

    Makes: 1 tart

    • Shortcrust pastry
    • 100g plain flour
    • 25g icing sugar
    • 55g butter
    • 1 to 3 tablespoons chilled water
    • Filling
    • 200g butter
    • 200g sugar (golden preferably)
    • 200g ground almonds
    • 1 orange, zested
    • 2 egg yolks
    • 1 tablespoon honey
    • 1/2 jar preserved figs, or 4 to 6 fresh

    Prep:30min  ›  Cook:1hr35min  ›  Ready in:2hr5min 

    1. Heat oven 200 C / Gas 6.
    2. To make the pastry: Add the flour, icing sugar and butter to a bowl, then rub together with your fingertips to make breadcrumbs. Add a little cold water to the mixture, one tablespoon at a time. Mix with your hands until you have a ball.
    3. Roll out the pastry and transfer to a tart tin. Now blind bake with your usual baking beans and parchment at 180 C / Gas 4 for 10 to 15 minutes. (It needs to be just starting to brown - if you cook it too much you will have overly cooked pastry when you cook it a second time with the filling!)
    4. Lower oven to 150 C / Gas 2.
    5. To make the filling: Cream butter and sugar until smooth and pale. Add in the ground almonds and orange zest. Add egg yolks and honey.
    6. Add a layer of figs over the bottom of the pastry case, then spread the filling mixture over. If your preserved figs are whole, you can just dot them into the mixture or arrange on top to make it prettier.
    7. Bake for 35 to 45 minutes or until golden. It doesn't matter if it's still soft in the middle! Leave in the tin for 15 minutes, then remove and transfer to a wire rack to cool. Serve hot or cold!


    If you have preserved figs, then you can also use the leftover juice as an added 'wow' when serving. Just boil the juice with some orange juice from your zested orange, until thick and sticky. Pour over the cake or even better, a scoop of vanilla ice cream when you serve!

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