Fig, honey and almond tart

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Patisserie A Step-by-step Guide to Baking French Pastries at HomeTo me, this recipe marks the beginning of autumn. There is something comforting about cooked figs and honey. I recommend you to serve it warm, with yoghurt ice cream and a dash of honey on top.

  • Yield: 10 Servings 10 (28 cm tart)
  • Preparation Time: 60 Minutes


  • 500 g sweet pastry
  • 600 g ripe figs, cut into quarters
For the fig compote (optional)
  • 250 g ripe figs
  • 50 g caster sugar
  • 2 tablespoons water
For the honey and almond cream and For the glaze
  • 165 g ground almonds
  • 40 g plain flour
  • 165 g soft butter, diced
  • 90 g caster sugar
  • 75 g runny honey
  • 3 medium eggs
  • 20 g butter
  • 40 g runny honey
How to Make It
  1. Make the sweet pastry following the method, and rest in the fridge for 1 hour.
  2. To make the fig compote, if using, cut the figs into small pieces and put them in a pan with the caster sugar and the water. Cook slowly over a low heat for 10 minutes, stirring regularly.
  3. Line the tart tin with the pastry and put it in the fridge for 30 minutes.
  4. Blind bake the pastry base.
  5. Make the honey and almond cream following the method, adding the honey before the eggs.
  6. When the pastry base is cold, spread over the fig compote, if using, and cover it evenly with the almond cream.
  7. Arrange the quartered figs on top of the tart and bake it until the almond cream is set and golden. Cool it at room temperature in the tin.
  8. In a small saucepan, warm up the butter and honey. Glaze the cooled tart with the mixture using a pastry brush.

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