Fig and Almond Tarts

Course: Bakery, Dessert

Cuisine: French

Keyword: Fig Tart

Servings: servings

Calories: 541kcal

Author: Eva Marie

Tender almond shortbread crust filled with silky honey-almond pastry cream, glossy apricot jam, and jammy baked figs. These elegant tarts are as beautiful as they are delicious — lightly sweet, fragrant, and finished with a drizzle of honey. Perfect for late-summer gatherings or a simple, sophisticated dessert any time.

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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 minutes
Large 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)

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