Tagine-Infused Fig and Almond Tart with Honey Drizzle

A buttery, crumbly tart filled with sweet figs, crunchy almonds, and warm tagine spices, finished with a luscious honey drizzle.

Prep Time

25 minutes

Total Time

60 minutes

Calories

485 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.28/serving

Season:

🌍 Year-round

Meal Type:

Dessert

Cuisine:

British

Ingredients

Servings

1.5cupsAll-Purpose Flour(plus extra for dusting)

£0.30

12tablespoonsUnsalted Butter(very cold, cut into cubes)

£1.50

0.5cupPowdered Sugar

£0.40

0.3teaspoonSalt

£1.50

4tablespoonsIce Water(or as needed)

1poundFresh Figs(stemmed and quartered)

£3.50

0.5cupAlmonds(slivered or chopped)

£1.75

0.5teaspoonGround Cinnamon

£0.10

0.3teaspoonGround Ginger

£0.05

0.3teaspoonTurmeric

£0.03

apinchPinch of Saffron Threads(optional)

£0.50

1teaspoonLemon Zest(from 1/2 lemon)

£0.05

2tablespoonsHoney(for drizzling)

£0.25

1Egg(for egg wash)

£0.30

1tablespoonWater(for egg wash)

Total Cost

£10.23

£1.28 per serving

Instructions

1.
**Make the Crust:** In a food processor (or large bowl), combine the flour, powdered sugar, and salt. Pulse (or whisk) to combine.
2.
Add the cold butter cubes and pulse (or use a pastry blender) until the mixture resembles coarse crumbs.
3.
Gradually add the ice water, one tablespoon at a time, pulsing (or mixing) until the dough just comes together. Be careful not to overmix.
4.
Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
5.
**Prepare the Filling:** In a bowl, combine the quartered figs, almonds, cinnamon, ginger, turmeric, saffron (if using), and lemon zest. Toss gently to coat.
6.
**Assemble the Tart:** Preheat oven to 375°F (190°C).
7.
On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
8.
Carefully transfer the dough to the tart pan and press it into the bottom and up the sides. Trim any excess dough. Prick the bottom of the crust with a fork (docking).
9.
Arrange the fig and almond mixture evenly over the crust.
10.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the egg wash around the edges of the tart crust.
11.
Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly and slightly caramelized.
12.
Let the tart cool slightly in the pan before carefully removing it to a serving platter.
13.
Drizzle generously with honey before serving.
14.
Serve warm or at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (100g)

485 kcal / 2029 kJ

Carbs

54g

21% of RDA

Fat

28g

40% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

27 g

30% of RDA

Sodium

70 mg

3% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

For a deeper flavor, toast the almonds lightly before adding them to the filling.

If the crust edges are browning too quickly during baking, cover them with foil.

You can substitute dried figs for fresh, but soak them in warm water for 15-20 minutes to soften them before using.

Add a tablespoon of orange blossom water to the fig filling for a more authentic Moroccan flavor.

Serve with a dollop of Greek yogurt or whipped cream for an extra touch of indulgence.

Cooking Equipment

Oven

9-inch Tart Pan (with removable bottom)

Mixing Bowls

Food Processor (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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