Fig tart

The fig is one of the oldest fruits ever cultivated by humans — traces of it have been found around the Mediterranean for over 10,000 years!

A symbol of abundance and sweetness, figs hold a special place in southern French cuisine, especially in Provence and Corsica. In pastry-making, they are often paired with almonds — another Mediterranean favorite — to create desserts that are both elegant and irresistibly flavorful.

Fun fact: In Solliès, in the Var region of France, there’s an annual Fig Festival, where the fig tart takes center stage as one of the most beloved treats.

Looking for a seasonal dessert that’s both elegant and indulgent? This Fig Tart with Almond Cream and Fig Confit is exactly what you need.

With juicy figs, a buttery crisp crust, and the perfect balance between sweetness and richness, it’s sure to please both pastry lovers and curious foodies craving new flavors.

Recipe (serves 8-10)

Ingredients:

For the sweet pastry crust:

• 100 g unsalted butter, softened

• 90 g sugar

• 175 g flour

• 2 egg yolks

  
  

For the fig confit

• 200 g fresh figs

• 2 tbsp sugar

• Juice of half a lemonn

For the almond cream

• 50 g sugar

• 50 g softened butter

• 1 egg

• 50 g almond flour

• 2 figs, cut into quarters

For the topping

• 250 g (1 cup) homemade whipped cream

• 25 g (2 tbsp) powdered sugar

• 6 fresh figs

  
  

Instructions:

Step 1: Sweet pastry crust

Place all ingredients in a mixer bowl and blend using the paddle attachment until smooth. Form a ball, wrap in plastic wrap, and refrigerate for about 30 minutes.

Step 2: Fig confit

Dans une casserole ajoutez les figues coupées en morceaux, le sucre et le jus de citron.

Faites cuire 15 minutes et mixez le tout à l'aide d'un mixer plongeant. Mettre en poche.

Step 3: Almond cream

In a mixing bowl, combine butter and sugar until smooth. Add the egg and mix again. Finally, add the almond flour and mix until the texture is uniform.

Step 4: Baking

Preheat your oven to 180°C (350°F).

Roll out the pastry dough into a tart ring or pan. Prick the base and refrigerate for 30 minutes. Blind-bake for about 15 minutes (if using a traditional pan, cover the base with baking weights, dried beans, or rice).

Remove from the oven and cool for 10 minutes. Spread the almond cream evenly over the crust and top with fig quarters. Bake again for about 20 minutes, until golden brown.

Step 5: Finishing touches

Let the tart cool completely before decorating.

Spread a thin layer of fig confit over the almond cream base, saving a little for final decoration. Whip the cream, adding powdered sugar once it begins to thicken.

Using a piping bag, pipe dots of whipped cream in different sizes. Add fig quarters and finish with a few decorative touches of fig confit.

Your tart is ready! All that’s left to do is enjoy every bite.

*The plating step is the perfect time to let your creativity shine. Choose a St. Honoré piping tip or another one to vary the shapes and impress your guests.