About the Recipe
Fresh figs aren’t exactly an everyday find here in the chilly North, so when they do make an appearance, I treat them like edible treasure. I spotted a box of them at a small grocer near my girls’ school - plump, dark, and practically glowing with promise. I didn’t have a recipe in mind, but I knew I couldn’t leave without them. Of course, by the next day, they were already starting to lose their perfect shine (classic fig behavior), so I had to act fast. And that’s how this Fig and Almond Tart came to be.
It’s based on an old cherry tart recipe I love, but with a few tweaks -almond extract instead of vanilla, a touch of cinnamon, and of course, figs taking center stage. Figs and almonds really are one of those classic pairs- like in my Plum Wähe, where stone fruit meets almondy undertones, or my Apple & Marzipan Babka, where sweet apple and nutty filling twist together in every bite. There’s something about that combination of fruity brightness and rich nuttiness that just feels right- like my Pear and Hazelnut Melba Toasts, but in tart form.
This dessert isn’t overly sweet, which makes the natural flavors shine through. It’s simple, a little rustic, and feels special- perfect for when you want a treat that’s both elegant and easy to make. So, if you spot some fresh figs at your local market, you know what to do.
Showcases fresh figs beautifully – soft, jammy centers meet crisp pastry and toasty almond notes.
Not too sweet – lets the fruit and almond filling shine naturally.
Elegant but unfussy – looks bakery-worthy but comes together easily with simple ingredients.
Flexible with fruit – works just as well with pears, plums, or cherries when figs aren’t in season.
Perfect for cozy gatherings – rustic enough for Sunday brunch, refined enough for a dinner dessert.
What You'll Love
Can I use dried figs instead of fresh? Fresh figs are ideal for this tart because of their soft, jammy texture and visual appeal. However, you can use rehydrated dried figs in a pinch—just simmer them in water or orange juice until plump, then slice.
What type of almond meal should I use? You can use blanched almond meal for a smoother texture or natural almond meal (with skins) for a more rustic flavor. Both work well in this tart.
How do I store leftovers? The tart keeps well in the fridge for up to 3 days. Let it come to room temperature before serving, or warm gently in the oven to revive the crust.
Can I make the tart crust ahead of time? Yes! You can make and refrigerate the dough for up to 3 days or freeze it for up to 2 months. Just roll it out and bake when ready.
Do I need to blind bake the crust? Not for this recipe. The almond filling helps insulate the crust, so it bakes evenly with the rest of the tart.
Can I make this gluten-free? Yes—use a 1:1 gluten-free flour blend for the crust and ensure all other ingredients are certified gluten-free.
Frequently asked Questions
Ingredints Explained
Ingredients
Crust:
155 g (1¼ cups) all-purpose flour
50 g (¼ cup) granulated sugar
115 g (½ cup) cold unsalted butter, cubed
1 g (¼ tsp) salt
1 large egg yolk
30 ml (2 tbsp) ice water
Almond Filling:
100 g (1 cup) almond meal (finely ground almonds)
50 g (¼ cup) granulated sugar
½ tsp ground cinnamon
60 g (¼ cup) unsalted butter, softened
1 large egg
5 ml (1 tsp) almond extract
Fig Topping:
8–10 fresh figs, ripe but still firm, halved
2 g (½ tsp) granulated sugar
½ tsp cinnamon
15 ml (1 tbsp) honey, for drizzling
15 g (2 tbsp) sliced almonds (optional)
Preparation
Prepare the Crust:
In a large bowl, combine the flour, sugar and salt.
Add the cold cubed butter and use your hands to break up the butter and meld it with the dry ingredients until the mixture resembles coarse crumbs. Alternatively, you can use a food processor to do this.
In a small bowl, whisk together the egg yolk and ice water.
Slowly pour in the egg yolk mixture until the dough starts to come together.
Turn the dough out onto a lightly floured surface and knead it a few times until it forms a smooth ball.
Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Almond Filling:
In a medium bowl, mix together the almond meal, granulated sugar, cinnamon softened butter, egg, and almond extract until well combined. Set aside.
Preheat your oven to 350°F (175°C).
On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
Assemble the Tart:
Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom.
Gently press the dough into the pan, trimming any excess around the edges.
Spread the almond filling evenly over the bottom of the tart crust.
Place the halved figs, cut side up, on top of the almond filling, arranging them in a decorative pattern. The figs will lay ontop of the almond filling. Not to worry, the almond filling will puff up during baking and will perfectly hug your figs in place.
Sprinkle the figs with the cinnamon and sugar (you can mix these two together in a small bowl beforehand to make sure to evenly distribute it).
Bake
Place the tart in the preheated oven and bake for 35-45 minutes or until the crust is golden brown and the figs are tender.
Remove the tart from the oven and let it cool slightly.
While still warm, drizzle honey over the figs and sprinkle with sliced almonds (optional).
Allow the tart to cool completely before serving.
Optionally, dust with powdered sugar or serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Enjoy your homemade Fig and Almond Tart as a delightful dessert or sweet afternoon treat!