Fig Tart

Fig Tart

This slowly baked tart is filled with tons of seasonal figs. It's a simple yet extravagant tart.

Ingredients: 20 cm tart dish

Basic Tart Crust (Pâte Sucrée)
Recipe ID: 437327
Almond Cream (crème d'amande)
Recipe ID: 437364


1. Make the basic tart crust according to Recipe ID: 437327. Prick the surface with holes. Let chill in the refrigerator for 1 hour.
2. Make the almond cream according to Recipe ID: 437364. Fill the Step 1 tart crust with the cream.
3. Wash and dry the figs. Chop into any size without removing the skins. (If you're not a fan of the skins, it's okay to remove them.)
4. Fill the tart with the cut slices of fig.
5. I always cut them into wedges and fill the tart crust in a flower design.
6. Patiently bake for 60 minutes in a 180°C oven in order to evaporate the moisture that is released from the figs.
7. Once it has cooled, remove from the dish, slice it up, and enjoy.
8. The tart crust absorbs the essence of the figs and it's very fragrant!

Story Behind this Recipe

This is one of the tarts that I absolutely make once Autumn arrives. I love tarts!