Fig Almond Tart
A rustic Italian tart with a buttery almond crust, creamy mascarpone filling, and fresh figs glazed in honey. Elegant enough for dinner parties yet simple enough for a weeknight dessert.
- Total time
- 50 min
- Servings
- 8
- Calories
- 385
- Protein
- 8g
Ingredients
- ½ cup unsalted butter, cold and cubed
- 1.25 cups all-purpose flour
- ¾ cup blanched almond flour
- ¼ cup granulated sugar
- ¼ teaspoon fine sea salt
- 1 whole large egg yolk
- ½ teaspoon pure vanilla extract
- ¾ cup full-fat mascarpone cheese, room temperature
- 2 tablespoons honey
- ½ teaspoon lemon zest
- 12 whole fresh figs, halved
- 2 tablespoons honey for glaze
- 1 tablespoon fresh lemon juice
- ¼ cup sliced almonds, toasted
- 6 leaves fresh mint leaves
Instructions
- 1
Preheat your oven to 375°F. Cut 0.5 cup of cold unsalted butter into small cubes and place them in a food processor along with 1.25 cups all-purpose flour, 0.75 cup blanched almond flour, 0.25 cup granulated sugar, and 0.25 teaspoon fine sea salt. Pulse the mixture 8–10 times until it resembles coarse sand with pea-sized butter pieces visible — this creates a tender, flaky crust.
- 2
Add 1 egg yolk and 0.5 teaspoon vanilla extract to the processor. Pulse 4–5 times until the dough just begins to clump together. Do not overmix — you want visible butter pockets throughout. Transfer the dough to a clean work surface.
- 3
Form the dough into a ball, then flatten it into a 1-inch-thick disk. Wrap it tightly in plastic wrap and refrigerate for 10 minutes while you prepare the filling — chilling prevents the dough from shrinking during baking.
- 4
While the dough chills, scoop 0.75 cup of room-temperature full-fat mascarpone into a small bowl. Add 2 tablespoons honey and 0.5 teaspoon lemon zest (use a microplane for fine, delicate zest). Stir gently with a rubber spatula until just combined — do not overmix or the mascarpone will become grainy.
- 5
Pat 12 fresh figs dry with a clean kitchen towel and slice each one in half lengthwise. Set aside on a plate.
- 6
Remove the chilled dough from the refrigerator and place it on a sheet of parchment paper. Using a rolling pin, gently roll the dough into a 10-inch circle about 1/8-inch thick. It doesn't need to be perfectly round — a rustic, organic shape is part of the charm. Transfer the parchment with the dough onto a large baking sheet.
- 7
Spread the mascarpone mixture evenly over the dough, leaving a 1-inch border around the edges. The filling should be about 1/4-inch thick. This creamy layer anchors the figs and provides richness.
- 8
Arrange the halved figs on top of the mascarpone in concentric circles, pressing them gently so they nestle into the filling. Leave the 1-inch border bare.
- 9
Fold the uncovered dough border up and over the edge of the filling, creating a rustic, crimped edge that partially frames the figs. Some filling will peek through — this is intentional and looks beautiful.
- 10
Bake in the preheated 375°F oven for 25–30 minutes, until the almond crust is deep golden brown and the edges are slightly caramelized. The mascarpone should look set but still soft. Start checking at 22 minutes — every oven differs.
- 11
While the tart bakes, make a quick glaze: whisk together 2 tablespoons honey and 1 tablespoon fresh lemon juice in a small bowl. Set aside.
- 12
Remove the tart from the oven and let it cool on the baking sheet for 5 minutes. While still warm, brush the honey-lemon glaze over the figs and the exposed crust using a pastry brush — the warmth helps the glaze adhere and gives it a beautiful sheen.
- 13
Let the tart cool to room temperature on the baking sheet, about 15 minutes. This allows the crust to set completely and makes slicing easier. Transfer to a serving platter and garnish with 0.25 cup toasted sliced almonds scattered over the figs and 6 fresh mint leaves nestled between them for pops of color and freshness. Slice into 8 wedges and serve at room temperature or slightly warm.
Tools you’ll need
- oven
- food processor
- rolling pin
- baking sheet
- parchment paper
- rubber spatula
- microplane zester
- pastry brush
- chef's knife
- small bowl
- paper towels
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