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    Fig And Almond Tart

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    Fig And Almond Tart

    This simple pudding shows off the delicious combination of almonds and figs to good effect.

    • Preparation time: 35 Minutes, plus 30 minutes resting
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 1 hour 45 minutes to 1 hour 50 minutes 60 minutes 50 minutes

    Serves: 8


    • 375g Sweet shortcrust pastry
    • 60g Ground almonds
    • 50g Caster sugar
    • 200g Crème fraîche
    • 3 Large egg yolks
    • 1 tsp Vanilla extract or almond essence
    • 12 Small figs (or 8 large figs)


    1. Preheat the oven to 190°C/gas 5 and place a baking tray on a shelf in the top third of the oven. Line a 24cm loose-bottomed tart tin with the pastry. Put it in the fridge to rest for 30 minutes (or leave it in the freezer for 15 minutes if you’re short of time).
    2. Prick the pastry and line with baking parchment and baking beans; place it on the hot tray in the oven and cook for 10 minutes. Remove the parchment and beans and return to the oven for 8–10 minutes until golden. Allow to cool for 5 minutes.
    3. While the pastry case is cooling, mix the ground almonds, sugar, crème fraîche and egg yolks in a bowl until you have a smooth mixture; use to fill the pastry case. Trim the stems of the figs and halve them, then lay them closely together, cut-side up, on top of the mixture and push them in slightly; they will shrink during cooking. Bake the tart for 40–45 minutes, until the filling has set. Remove from the oven and allow to cool slightly. Serve warm or cold.

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    Drinks recommendation

    The Corker recommends- Try a glass of Malmsey with this tart – you’ll find its acidity leaves the mouth vivid and refreshed, yet its richness is more than a match for the sweetness and figs


    Average user rating

    4 stars