Fig and Almond Tart with Honey Drizzle

A buttery tart crust filled with fresh figs and almond frangipane, drizzled with honey. A delicious autumn dessert.

Prep Time

25 minutes

Total Time

1 hour 5 minutes

Calories

465 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.40/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1.3cupsAll-purpose flour(plus more for dusting)

£0.25

0.5cupUnsalted butter(cold, cut into cubes)

£1.10

0.3cupPowdered sugar

£0.30

0.3teaspoonSalt

£1.10

3tablespoonsIce water

1cupAlmond flour

£2.50

0.5cupUnsalted butter(softened)

£1.10

0.5cupGranulated sugar

£0.20

1Egg(large)

£0.30

0.5teaspoonAlmond extract

£0.15

1poundFresh figs(stems trimmed, halved or quartered)

£3.50

2tablespoonsHoney

£0.40

1Egg(for egg wash)

£0.30

1tablespoonWater(for egg wash)

Total Cost

£11.20

£1.40 per serving

Instructions

1.
**Make the crust:** In a food processor, pulse together flour, butter, powdered sugar, and salt until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Do not overmix.
2.
Alternatively, combine dry ingredients in a bowl and cut in butter using a pastry blender or your fingers until a coarse crumb forms, then gradually add ice water.
3.
Turn the dough out onto a lightly floured surface and gently form into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
4.
**Make the frangipane:** In a medium bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg, then stir in the almond flour and almond extract until combined.
5.
**Assemble the tart:** Preheat oven to 375°F (190°C).
6.
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to the tart pan and press it into the bottom and up the sides. Trim any excess dough. Poke holes in the bottom of the crust with a fork (this prevents the crust from puffing up).
7.
Spread the frangipane evenly over the bottom of the tart crust.
8.
Arrange the fig halves or quarters decoratively on top of the frangipane.
9.
Whisk the egg and water to make an egg wash. Brush the crust with the egg wash for a golden brown color.
10.
Bake for 35-40 minutes, or until the crust is golden brown and the frangipane is set. If the crust is browning too quickly, cover the edges with foil.
11.
Let the tart cool slightly before removing it from the pan. Carefully remove from the pan and place on a serving plate.
12.
Drizzle with honey before serving. Serve warm or at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (110g)

465 kcal / 1945 kJ

Carbs

48g

18% of RDA

Fat

28g

40% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

25 g

28% of RDA

Sodium

95 mg

4% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a richer flavor, toast the almond flour before adding it to the frangipane.

If you don't have fresh figs, you can use dried figs that have been soaked in warm water to soften them.

Add a sprinkle of chopped almonds on top before baking for extra crunch.

Serve with a dollop of whipped cream or vanilla ice cream for an even more decadent dessert.

Cooking Equipment

Oven

9-inch tart pan with removable bottom

Food processor or pastry blender

Mixing bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, toast the almond flour before adding it to the frangipane.

If you don't have fresh figs, you can use dried figs that have been soaked in warm water to soften them.

Add a sprinkle of chopped almonds on top before baking for extra crunch.

Serve with a dollop of whipped cream or vanilla ice cream for an even more decadent dessert.

Fig and Almond Tart with Honey Drizzle

Ingredients

Instructions