The Beauty of Figs
Not everyone is a fan of the fig, but I absolutely adore them — and I think many people simply don’t know what to do with them. Fresh figs are delicious eaten as they are, sliced on toast with ricotta or blue cheese, or tucked into a charcuterie board. But for me, figs reveal their true magic when they’re baked. Heat coaxes out their natural sugars, turning them jammy, caramelized, and deeply fragrant.
The Perfect Pairing: Figs + Almonds
Figs and almonds are a match made in culinary heaven. In these tarts, layers of sweet figs, glossy apricot jam, and a silky honey-almond cream all settle into a buttery crust. As the tarts bake, the figs soften and release their juices, which mingle with the pastry cream and jam to create a luscious, almost confiture-like center.
The contrast is dreamy with crisp edges, creamy filling, and jammy fruit all in one bite.
A Feast for the Eyes
One of the reasons I love working with figs is their color. Their skins range from deep purple and chartreuse green to warm brown and sunny rose. When sliced and arranged on the tarts, the green, pink, and violet hues give the dessert a stunning, almost watercolor look. They’re the kind of tarts that make people gasp a little before leaning in for a bite.
A Beautiful Dessert for Sharing
These fig and almond tarts are as gorgeous as they are delicious. Made with a honey-almond frangipane (or pastry cream) and finished with a drizzle of honey, they make a perfect dessert for gatherings — or a lovely treat to enjoy with an afternoon cup of tea.
Are Figs Vegan? What You Should Know
There’s often debate about whether figs are vegan, and the confusion comes from the way some wild fig varieties pollinate. Certain species rely on a specific wasp that can become trapped inside the fruit during the process.
But here’s the important part:
The figs sold in grocery stores and farmers’ markets are almost always vegan.
The commercial varieties we cook with, such as Black Mission, Kadota, Brown Turkey, Adriatic, Calimyrna, are either self-pollinating or grown from cultivars that do not require the fig-wasp cycle. Bees also do not crawl into or die inside these figs.
While this recipe is vegetarian, not vegan, most vegetarians will also want to know that figs are fine to eat.
Fig and Almond Tarts
Ingredients
Crust
- 1 ¾ cups all-purpose flour
- ½ cup almond flour
- ½ cup powdered sugar
- ½ teaspoon fine sea salt
- 1 cup 2 sticks unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- Optional: ½ teaspoon almond extract
Filling
- 1 cup apricot jam
- 18 –20 figs quartered lengthwise
Honey-Almond Pastry Cream
- 2 cups whole milk
- ¼ cup honey add 1–2 teaspoons more to taste
- ¼ cup sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- Pinch of salt
- 2 tablespoons unsalted butter
- ½ teaspoon almond extract
- Optional: 1 tablespoon mascarpone extra silky texture
To Finish
- Honey for drizzling
Instructions
Make the Crust
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together the flour, almond flour, powdered sugar, and salt.
- Stir in the melted butter and vanilla until a soft dough forms.
- Press the dough directly into tart tins (or one 10-inch tart pan), creating an even ¼-inch layer.
- Lightly prick the base of each crust with a fork.
Bake:
- Bake the tart shells until pale golden:Small tarts: 12–15 minutesLarge tart: 16–18 minutes
- Cool slightly while you make the pastry cream.
Make the Honey–Almond Pastry Cream
- Heat the milk and honey in a saucepan until steaming but not boiling.
- In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth and pale.
- Slowly pour the warm milk into the yolk mixture, whisking constantly.
- Return everything to the saucepan and cook over medium heat, whisking continuously, until thick, glossy, and gently bubbling (about 2 minutes).
- Remove from heat and whisk in the butter and almond extract (and mascarpone if using).
- Press through a fine sieve for maximum creaminess.
- Let cool to room temperature.
Assemble the Tarts
- Spread a thin layer of apricot jam over each baked crust.
- Spoon or pipe the honey–almond pastry cream on top of the jam.
- Nestle the fig quarters, cut side up, evenly across the surface, lightly pressing them into the cream.
Bake
- Bake at 350°F (175°C) until the pastry cream is lightly puffed and the figs are glossy:
- Small tarts: 20–22 minutes
- Large tart: 25–28 minutes
Finish
- While warm, drizzle lightly with honey.
- Serve warm or at room temperature.
Optional Touches
- A sprinkle of toasted almonds
- Tiny pinch of flaky sea salt
- Honey-thyme drizzle (warm honey + fresh thyme)
Nutrition
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Pretty tarts.
Thank you! These were definitely some of the prettiest tarts that I’ve made and they were so tasty! Merci beaucoup!
I love figs;I have been using them more and more. I just found your site. Your presentations are just beautiful.
Thank you so much! I helped my grandmother plant a fig tree at her home in San Antonio when I was a child, now I own that home so when I am there and the figs are ripe, it is a sweet way to remember her by using those figs in different ways. Thank you for sharing your kind thoughts! Eva