Quick Recipe Version (TL;DR)
Quick Ingredients
- Pastry: 1 1/4 cups (150 g) all-purpose flour, 2 tbsp (25 g) sugar, 1/4 tsp salt, 1/2 cup (115 g) cold unsalted butter, 1 large egg yolk, 2–3 tbsp ice water.
- Honey-almond cream: 6 tbsp (85 g) soft unsalted butter, 1/4 cup (85 g) runny honey, 1/4 cup (50 g) sugar, 1 cup (100 g) finely ground almonds, 1 large egg + 1 egg yolk, 1 tbsp flour, 1/2 tsp vanilla, 1/4 tsp almond extract, pinch salt.
- Fig topping: 12–14 ripe figs (about 600 g), stems trimmed and halved or wedged; 1 tbsp runny honey.
- Finishing (optional): 2 tbsp apricot jam, 1 tsp hot water, 2 tbsp toasted sliced almonds, a few fresh thyme leaves.
Do This
- 1. Make pastry: rub or pulse flour, sugar, salt, and cold butter to coarse crumbs; mix in egg yolk and enough ice water to form a soft dough. Chill 30 minutes.
- 2. Roll dough to fit a 9-inch (23 cm) tart pan; line the pan and trim edges. Chill while oven heats to 375°F (190°C).
- 3. Blind bake: line crust with parchment, fill with pie weights, bake 15 minutes; remove weights and bake 5–7 minutes more until just set and lightly colored. Cool slightly.
- 4. Beat honey-almond cream ingredients to a smooth, fluffy batter. Spread evenly into warm tart shell.
- 5. Arrange fig halves or wedges snugly on top, cut sides up, and drizzle with 1 tbsp honey.
- 6. Bake 20–25 minutes, until the almond cream is puffed, set, and deep golden around the edges.
- 7. Warm apricot jam with water and brush over figs. Cool until just warm, slice, and serve.
Why You’ll Love This Recipe
- A crisp, buttery pastry base that stays firm under the juicy figs.
- A simple honey-almond cream (frangipane-style) that bakes up soft, fragrant, and custardy.
- Fresh figs turn jammy and intensely sweet in the oven with almost no work.
- Looks like a bakery showpiece but is very doable for home cooks.
Grocery List
- Produce: 12–14 ripe fresh figs, optional fresh thyme or mint (for garnish).
- Dairy: Unsalted butter, 2 large eggs (plus 2 extra yolks total), optional whipped cream or crème fraîche for serving.
- Pantry: All-purpose flour, finely ground almonds (almond flour/meal), granulated sugar, runny honey, apricot jam, vanilla extract, almond extract, fine salt, pie weights (dried beans or rice work).
Full Ingredients
For the Crisp Pastry Base
- 1 1/4 cups (150 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1/4 tsp fine sea salt
- 1/2 cup (115 g) unsalted butter, very cold, cut into small cubes
- 1 large egg yolk
- 2–3 tbsp ice-cold water, as needed
For the Honey-Almond Cream
- 6 tbsp (85 g) unsalted butter, softened to room temperature
- 1/4 cup (85 g) runny honey (a mild, floral variety works best)
- 1/4 cup (50 g) granulated sugar
- 1 cup (100 g) finely ground almonds (almond flour or almond meal)
- 1 large egg
- 1 large egg yolk
- 1 tbsp (8 g) all-purpose flour
- 1/2 tsp pure vanilla extract
- 1/4 tsp almond extract
- Pinch fine sea salt
For the Fig Topping & Finish
- 12–14 ripe fresh figs (about 600 g), stems trimmed, halved or cut into thick wedges
- 1 tbsp runny honey, for drizzling before baking
- 2 tbsp apricot jam
- 1 tsp hot water (to loosen the jam)
- 2 tbsp toasted sliced almonds, for garnish (optional)
- A few fresh thyme leaves or tiny mint leaves, for garnish (optional)
Step-by-Step Instructions
Step 1: Make the pastry dough
In a medium bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes. Using your fingertips, a pastry cutter, or short pulses in a food processor, cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining. Work quickly so the butter stays cold.
Add the egg yolk and 2 tbsp ice water. Mix gently with a fork (or pulse) until the dough just begins to clump together when pressed. If it is still dry and crumbly, add up to 1 more tablespoon of water, a teaspoon at a time. The dough should be soft but not sticky.
Turn the dough out onto a lightly floured surface and bring it together into a disk with your hands, kneading as little as possible. Wrap tightly in plastic wrap and chill in the refrigerator for at least 30 minutes (and up to 24 hours).
Step 2: Roll out and line the tart pan
Lightly butter a 9-inch (23 cm) tart pan with a removable bottom. Remove the dough from the fridge and let it rest at room temperature for 5 minutes so it is supple but still cool.
On a lightly floured surface, roll the dough into a circle about 12 inches (30 cm) in diameter and roughly 1/8 inch (3 mm) thick. Rotate the dough and dust with a little flour as needed to prevent sticking.
Gently roll the dough around your rolling pin and unroll it over the tart pan. Ease it into the corners without stretching, pressing it lightly against the base and sides. Trim excess dough by running the rolling pin over the rim or cutting with a small knife. Patch any tears with spare dough. Prick the base lightly with a fork to prevent puffing, then place the pan in the fridge while you heat the oven.
Step 3: Blind bake the crust
Preheat the oven to 375°F (190°C), with a rack in the middle. Cut a piece of parchment large enough to cover the tart shell. Press it into the shell and fill with pie weights, dried beans, or uncooked rice, making sure they reach the edges to support the sides.
Bake for 15 minutes. Carefully lift out the parchment and weights and return the shell to the oven for another 5–7 minutes, until the base looks dry and just barely turns a pale golden color. You want it mostly set but not fully browned, as it will bake again with the filling.
Transfer the tart shell to a wire rack and let it cool for about 10 minutes while you make the honey-almond cream. Leave the oven on at 375°F (190°C).
Step 4: Make the honey-almond cream
In a medium mixing bowl, beat the softened butter with an electric mixer (or a sturdy whisk) until creamy and smooth, about 1 minute. Add the honey and sugar and beat until light and slightly fluffy, 1–2 minutes, scraping down the sides of the bowl as needed.
Add the egg and egg yolk, one at a time, mixing well after each addition. The mixture may look slightly curdled at first but will smooth out once the dry ingredients are added.
Add the ground almonds, flour, vanilla, almond extract, and a pinch of salt. Beat or stir until everything is fully combined and you have a thick, spreadable almond cream. Avoid over-mixing; you do not want to incorporate too much air.
Step 5: Prep the figs
Rinse the figs gently under cool water and pat them fully dry with a clean kitchen towel or paper towels. Trim off the woody stem ends.
Cut each fig in half from top to bottom. If the figs are large, cut each half into two or three thick wedges. You want pieces that will sit nicely on top of the tart without being too bulky, with plenty of cut surface exposed so they become jammy and caramelized in the oven.
Step 6: Fill the tart and arrange the figs
Spread the honey-almond cream evenly over the bottom of the partially baked tart shell with an offset spatula or the back of a spoon. Smooth the surface so the cream is in an even layer all the way to the edges.
Arrange the figs, cut sides up, snugly over the almond cream. You can place them in concentric circles, starting from the outside and working inward, or in slightly overlapping rows. Pack them in fairly tightly; they will shrink a little as they bake.
Drizzle the figs lightly with 1 tablespoon of runny honey.
Step 7: Bake, glaze, and serve
Return the filled tart to the oven and bake at 375°F (190°C) for 20–25 minutes. The almond cream should puff up around the figs, turn a deep golden color at the edges, and feel set when gently touched in the center. The figs should look soft and glossy, with some juices bubbling at the edges.
While the tart bakes, warm the apricot jam with 1 teaspoon hot water in a small saucepan or heatproof bowl until fluid. Stir well to make a smooth glaze.
Remove the tart from the oven and place it on a wire rack. While it is still warm, gently brush the figs and any exposed almond cream with the apricot glaze. This adds a beautiful shine and a light fruity tang.
Let the tart cool until just warm or room temperature before removing the outer ring of the tart pan. Garnish with toasted sliced almonds and a few fresh thyme or mint leaves, if using. Slice into 8 wedges and serve on its own, or with a dollop of lightly sweetened whipped cream or a spoonful of crème fraîche.
Pro Tips
- Keep the pastry cold: Cold butter and chilled dough are the keys to a crisp, flaky base. If the dough softens while rolling or lining the pan, chill it for 10–15 minutes before baking.
- Use ripe but not mushy figs: Choose figs that are fragrant, deeply colored, and just soft when gently squeezed. Overripe figs can leak too much juice and make the tart soggy.
- Check doneness by color: Look for a deep golden-brown edge on the almond cream. If the figs look perfect but the center still seems pale and under-set, tent loosely with foil and bake a few more minutes.
- Avoid overfilling with cream: The almond cream will puff in the oven. If your tart pan is shallow, leave a small gap (about 1/4 inch / 6 mm) at the top to prevent overflow.
- Clean slices: For neat pieces, let the tart cool fully and use a sharp, thin knife, wiping the blade between cuts.
Variations
- Fig and berry tart: Tuck a few fresh raspberries or blackberries between the figs before baking for extra color and a gentle tartness.
- Citrus-honey twist: Add 1 tsp finely grated orange or lemon zest to the honey-almond cream, and finish the baked tart with a final light drizzle of citrusy honey.
- Gluten-free option: Use a gluten-free tart crust recipe you like, and replace the 1 tbsp flour in the almond cream with cornstarch or a gluten-free flour blend.
Storage & Make-Ahead
The tart is best on the day it is baked, when the pastry is crisp and the figs are just-set and jammy. Leftovers can be covered and stored at cool room temperature for up to 1 day or refrigerated for up to 3 days. If refrigerated, let slices come back to room temperature, or warm them gently in a 300°F (150°C) oven for about 10 minutes to refresh the crust.
To get ahead, you can fully bake and cool the tart shell up to 1 day in advance; store it, well wrapped, at room temperature. The honey-almond cream can be prepared up to 24 hours ahead and kept in an airtight container in the fridge; bring it to room temperature so it spreads easily. Assemble with fresh figs and bake just before serving for the best texture and flavor.
Nutrition (per serving)
Approximate values per slice (1/8 of the tart): about 470 calories; 27 g fat; 16 g saturated fat; 49 g carbohydrates; 4 g fiber; 32 g sugars; 8 g protein; 180 mg sodium. These numbers are estimates and will vary based on the exact ingredients and brands used.
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