Cook what you grow
Fig and Almond Tart
The French classic for a heavy fig year: almond cream baked in a press-in sweet crust under close-packed ripe figs, glazed with warm honey.
Log in to save this recipe
You'll come back to this recipe after signing in.
Ingredients
serves 8From the garden
- 12 fresh figs, stemmed and halved lengthwise · about 1 pound, the softest and ripest you have
- 1 cup almond flour · or 4 ounces blanched almonds ground fine in a processor
From the pantry
- 1½ cups all-purpose flour · plus 1 tablespoon for the almond cream
- ¾ cup granulated sugar · 1/2 cup for the crust, 1/4 cup for the almond cream
- 14 tbsp butter, softened · 10 tablespoons for the crust, 4 for the almond cream
- 2 eggs · one whole egg for the almond cream, one yolk to bind the crust
- 2 tbsp honey, warmed · to glaze
- ¼ tsp salt