Creamy Vanilla Fig Tart

Here is my go-to fig tart recipe, with a simple, foolproof butter crust and a filling made from fresh figs, honey, and a hint of orange zest.

This fig tart has become a late-summer tradition in our house. I love making it when local figs are in season, and there’s something so comforting about the way the kitchen smells while it’s baking. My friends always ask for the recipe whenever I bring it to gatherings.

What Kind of Figs Should I Use?

Fresh figs are delicate fruits that come in several varieties, with Black Mission and Brown Turkey being the most common types you’ll find at the grocery store. Both varieties work great in this tart, though Black Mission figs tend to be a bit sweeter and have a deeper purple color. Since figs have a short season (usually June through September), timing your tart-making is important – look for figs that yield slightly when gently squeezed but aren’t mushy. If fresh figs aren’t available, you can actually make this tart year-round by relying more heavily on the fig spread, though the fresh figs really do make the presentation special.

Options for Substitutions

While some ingredients are key to this fig tart’s success, there are several substitutions you can try:

• Fresh figs: When fresh figs aren’t in season, you can use dried figs that have been rehydrated in warm water for 30 minutes. You could also try other soft fruits like poached pears or fresh plums.
• Fig spread: No fig spread? Try apricot jam or even honey mixed with a bit of balsamic vinegar for a similar sweet-tangy taste.
• Almond flour: You can replace almond flour with hazelnut flour for a different nutty flavor. However, don’t substitute with regular flour as the nut flour is essential for the tart’s texture.
• Dark rum: If you prefer not to use alcohol, try replacing the rum with 1½ teaspoons of vanilla extract or maple syrup.
• Heavy cream: For the crust, you can use whole milk instead of heavy cream, though you might need to add a tiny bit more to get the right consistency.
• Sliced almonds: Feel free to swap these with chopped pistachios or hazelnuts for the topping, or skip them if you have nut allergies.

Watch Out for These Mistakes While Baking

The trickiest part of making a fig tart is getting the crust just right – overworking the dough will lead to a tough, chewy texture instead of that perfect buttery crumble, so mix just until the ingredients come together. When blind baking the crust, don’t skip the pie weights or dried beans, as the crust can bubble up and lose its shape, and make sure to prick the bottom with a fork to prevent air pockets. Fresh figs can release a lot of moisture while baking, so avoid overcrowding them on the tart – leave some space between the pieces to allow moisture to evaporate and prevent a soggy bottom. For the best texture and flavor, let the tart cool completely before slicing, and if your kitchen is warm, chill the dough for 15-20 minutes before rolling it out to prevent the butter from melting too quickly.

What to Serve With Fig Tart?

This elegant fig tart pairs beautifully with a few simple accompaniments that let its sweet, nutty flavors shine. A dollop of honey whipped cream is already perfect, but you might also enjoy serving it with a scoop of vanilla ice cream or a drizzle of warm caramel sauce. For a lovely afternoon treat, serve this tart with a cup of hot coffee or tea – I particularly like it with Earl Grey or a nutty rooibos blend. If you’re serving this for dessert after dinner, consider adding a small glass of dessert wine like Port or Sauternes, which complement the rich fig flavors perfectly.

Storage Instructions

Keep Fresh: This beautiful fig tart stays good in the fridge for up to 3 days when stored in an airtight container. The crust might soften a bit over time, but it’ll still taste wonderful. I recommend eating it within the first two days when the figs are at their freshest.

Make Ahead: You can prepare the tart shell up to 2 days in advance and store it at room temperature, well-wrapped. The almond cream filling can also be made a day ahead and kept in the fridge. Just wait to assemble with the fresh figs until you’re ready to serve, as they’re best when fresh.

Serve: For the best taste and texture, let the tart sit at room temperature for about 30 minutes before serving. This helps the flavors develop and the butter in the crust and filling to soften slightly. A light dusting of powdered sugar just before serving makes it look extra special!

Preparation Time	30-45 minutes
Cooking Time	50-60 minutes
Total Time	80-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 30-35 g
• Fat: 160-180 g
• Carbohydrates: 200-230 g

Ingredients

• 8 tablespoons room temperature unsalted butter (softened, 1 stick)
• 1/4 cup powdered sugar, sifted
• 1 large egg yolk
• 1 1/2 teaspoons heavy cream (1/2 tablespoon, more if needed)
• 1/4 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 cup almond flour, sifted
• Pinch of kosher salt
• 8 tablespoons unsalted butter, softened
• 1/2 cup white sugar
• 2 large eggs
• 1 1/2 teaspoons dark rum
• 1/2 teaspoon vanilla essence
• 1/4 teaspoon almond essence
• 1 cup almond flour, sifted
• Pinch of kosher salt
• 1/4 cup fig spread
• 3/4 pound fresh figs, trimmed and quartered
• 2 tablespoons sliced almonds
• Powdered sugar for dusting
• Honey whipped cream (refer to notes)

Step 1: Prepare the Dough

In a bowl, whisk together the all-purpose flour, almond flour, and salt, then set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and powdered sugar until light and fluffy.

In a small bowl, stir together the egg yolk, heavy cream, and vanilla extract, then add this mixture to the creamed butter and sugar, mixing until combined.

Remember to scrape down the sides of the bowl as needed.

Gradually incorporate the flour mixture on low speed until just combined.

The dough will be very soft.

Place the dough on a lightly floured surface, form it into a disk, and wrap tightly in plastic wrap.

Refrigerate for 2 hours.

Step 2: Make the Almond Cream

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light.

Add the egg, rum, and vanilla and almond extracts, and beat until combined, scraping the bowl as needed.

Add the almond flour and salt, and beat on medium-low speed until smooth.

Transfer the almond cream to a bowl, cover, and refrigerate until needed.

Remember to bring the almond cream back to room temperature before filling the tart.

Step 3: Roll and Prepare the Tart Crust

Remove the chilled dough from the refrigerator and let it stand at room temperature for 10 minutes.

Roll the dough between two pieces of wax paper into a 12-inch circle.

Roll the dough around your rolling pin and fit it into a 9-1/2 inch tart pan without stretching.

Trim the edges to a 1-inch overhang, folding into the pan to create a double-thickness edge.

Patch any tears by pressing the dough back together.

“Dock” the bottom by piercing it all over with a fork.

Freeze for 30 minutes.

Step 4: Blind Bake the Tart Shell

Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper.

Remove the tart pan from the freezer and line with lightly-greased parchment paper or aluminum foil, ensuring a 1-inch overhang.

Fill the tart shell completely with pie weights or dried beans.

Place the tart pan on the prepared baking sheet and bake for 15 minutes.

Remove the weights and parchment paper or foil, and continue baking for an additional 5 minutes until the bottom of the crust appears dry.

Transfer the tart pan to a wire rack to cool completely.

Step 5: Assemble and Bake the Tart

Once the crust has cooled, spread a thin layer of fig jam on the bottom.

Spread the prepared almond cream over the jam into an even layer.

Arrange the sliced figs, flesh side up, over the tart, pressing them slightly into the almond cream.

Sprinkle with sliced almonds.

Place the filled tart pan on a lined baking sheet, then bake at 350 degrees F for 35 to 45 minutes until the almond cream is puffed and golden.

Step 6: Final Touches and Serve

Move the tart pan to a wire rack and let it cool to room temperature.

Lightly dust the tart with powdered sugar, slice into wedges, and serve with honey whipped cream if desired.

Enjoy your beautifully made fig and almond tart!