Bake this fig and almond tart, then check out more fig recipes including our fig tart made with filo pastry, fig cookies, baked figs and fig cake.


  • 350g all-butter puff pastry
  • 1 tbsp double cream
  • 1 yolk egg
  • 125g blanched almonds
  • 75g caster sugar
  • 50g unsalted butter, softened
  • 1 egg
  • 1 unwaxed lemon, zested
  • 6-8 ripe figs, washed and dried
  • 2 tbsp apricot jam


  • STEP 1

    Roll the pastry on a lightly floured work surface into a rectangle approximately 34cm × 18cm. Beat the double cream and egg yolk together and use to brush the edges of the pastry. Fold the edges of the pastry over to make a 1cm wide border. Brush with more of the glaze and chill the pastry on a baking sheet for at least 30 minutes.

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6. Spread the almonds on a baking sheet and toast for 6 minutes or until pale golden. Cool. Put a baking sheet in the oven.

  • STEP 3

    Whizz the toasted almonds in a food processor until finely ground. Add the caster sugar, softened butter, egg, lemon zest and a pinch of salt. Whizz again until smooth. Spread the almond filling over the bottom of the pastry and chill for 10 minutes while you prepare the figs.

  • STEP 4

    Cut each fig into quarters through the stalk. Arrange the figs cut-side up over the almond mixture. Slide the baking sheet onto the hot baking sheet in the oven and cook the tart for about 35-45 minutes until golden.

  • STEP 5

    Serve warm with crème fraîche or vanilla ice cream.


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