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simple fig tart made with puff pastry with sliced fresh figs on an almond and honey mixture and topped with flaked almonds

Fig Tart with Puff Pastry

Jill Colonna
A simple fig tart recipe with puff pastry, fresh figs, almonds and honey. No added sugar — just pure fig sweetness in a quick French tart with a splash of rum for dessert or tea time.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course afternoon tea, Dessert
Cuisine French
Servings 6 people
Calories 453 kcal

Ingredients
  

  • 230 g (8oz) puff pastry all butter (ready rolled if possible)
  • 12-15 fresh figs ripe but firm enough to cut neatly
  • 125 g (4½ oz / 1 cup + 1 tbsp) ground almonds (almond flour)
  • 3 tablespoon acacia honey or lavender
  • 1 large egg organic
  • 2 tablespoon dark rum or orange blossom water
  • 1 tablespoon flaked almonds

Instructions
 

  • Roll out the ready-made puff pastry to a depth of approximately 5mm (¼ inch) and cut into a dinner-plate sized round (no need if ready rolled).
  • Place on a baking sheet lined with greaseproof baking paper. Prick the pastry with a fork and score a border 1cm (½ inch) in from the edge using a sharp tip of a knife - don't cut all the way through.
    Chill in the fridge for 20 minutes and preheat the oven to 200°C/400°F (180°C fan/Gas 6).
  • Whisk the egg and honey in a bowl until light and creamy. Add the ground almonds and the dark rum. Using a spatula, spread the mixture evenly on the pastry inside the border.
  • Wash, dry and slice the figs finely and evenly with a sharp knife. Arrange them in neat circles on top of the almond cream. Bake for about 20 minutes, until the pastry puffs up, turns golden and the figs start to spill their juices.

Notes

To serve: serve slightly warm or at room temperature. For an extra French touch, sprinkle over a dried lavender flower. 
Pastry:
  • Puff pastry: For best flavour, choose all-butter puff pastry. If frozen, ensure it has defrosted overnight in the fridge. 
  • Sweet pastry: Also works well using this pâte sucrée recipe. Follow the pastry instructions, roll and press into tartlet tins or rings, prick the pastry, chill then fill with the almond-honey mixture (no need to blind bake tartlets), top with figs and bake also for about 20 minutes.
Variations: replace fresh figs with pears or peaches/nectarines like in this peach tart.
Recipe adapted from my cookbook Teatime in Paris (2015).

Nutrition

Calories: 453kcal
Keyword fig tart, French fig tart, simple fig tart puff pastry
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