Fig and almond tart

  • serves 8
  • A little effort

The presentation of this fig and almond tart looks so impressive, but it is really easy to put together. Bought puff pastry is spread with a toasted almond filling that puffs up in the oven to hold the figs. Serve warm with cream or ice cream.



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


  • 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.

Nutritional Information

  • Kcals 403
  • Fat 28g
  • Saturates 12.6g
  • Carbs 31.9g
  • Fibre 2.5g
  • Protein 7.7g
  • Salt 0.27g