This fresh fig tart is filled with soft, buttery almond cream and topped with juicy figs and a delicate drizzle of honey. Easy to make, beautifully French, and just fancy enough to make everyone think you worked much harder than you did.
In France, we call this beauty tarte aux figues, amandes et miel-a name so lovely it should probably be sung rather than spoken. I have to admit that I am not naturally enthusiastic about fall. Some people see the first orange leaf and immediately reach for a plaid blanket and a pumpkin-spiced candle.
I mostly notice that the days are getting shorter and feel a small seasonal betrayal. October and November have always given me a bit of the blues. Thankfully, fall recipes help enormously. A warm bowl of soup, the first raclette of the season, and now this fresh fig tart filled with almond cream and drizzled with honey. Perhaps fall and I can remain on speaking terms after all.
Jump to:
Why You'll Love This Fresh Fig Tart
This tart looks elegant, but it is wonderfully easy to prepare. There is no blind baking and no complicated pastry technique-just a quick almond cream, a buttery tart crust, and a layer of fresh figs finished with a drizzle of honey. The oven does most of the work, while you receive all the compliments.
The figs become tender and juicy in the oven, the honey caramelizes gently around their edges, and the almond filling rises around them into a soft, buttery layer. The result is delicate, fragrant, and very difficult to stop eating once you have started.
Fresh Fig Tart Ingredients
You only need a handful of simple ingredients to make this French fig tart.
- Fresh figs: Choose figs that are ripe and flavorful but still firm enough to hold their shape. Very soft figs may release too much liquid while baking.
- Almond flour: Known as poudre d'amande in France, almond flour gives the filling its soft texture and rich almond flavor. Use finely ground, blanched almond flour for the smoothest filling.
- Butter and sugar: Softened butter is beaten with the sugar to create the base of the almond cream. Make sure the butter is softened but not melted.
- Eggs, crème fraîche (or sour cream), and flour: The eggs give the filling structure, while a spoonful of crème fraîche keeps it rich and tender. Full-fat sour cream can be used in place of crème fraîche if needed. A small amount of all-purpose flour helps the filling set.
- Vanilla and almond extract: Vanilla softens and rounds out the almond flavor. You only need a tiny amount of almond extract. Use only a little, unless you want the almond flavor announcing itself from across the room.
- Pie crust: I use a buttery French pâte brisée, but a good-quality refrigerated all-butter pie crust makes this recipe especially quick and easy.
- Honey: A light drizzle over the figs adds sweetness and helps them caramelize in the oven.
How to Make a Fresh Fig Tart
Make the almond cream
Beat the butter and sugar until creamy. Add the eggs, crème fraîche, both flours, and extracts, then mix just until smooth.
Prepare the tart crust
Fit the pie crust into your tart pan and prick the bottom several times with a fork. Pour the almond filling into the crust and spread it into an even layer.
Add the fresh figs
Halve the figs and arrange them cut-side up over the almond filling without pressing them in. Drizzle lightly with honey, warming it briefly if needed.
Bake the tart
Bake for about 25 minutes, checking after 15 minutes. If the top browns too quickly, loosely cover it with aluminum foil. Dust with powdered sugar for a pretty finishing touch.
Best Tips for a Perfect Fig and Almond Tart
Use ripe but firm figs. They should taste sweet but should not collapse when you pick them up. Overripe figs can make the filling and crust too wet.
Start with properly softened butter. Cold butter will leave lumps in the almond cream, while melted butter can make the filling greasy. Soft and creamy is what we want.
Do not press the figs into the filling. The almond cream will puff slightly as it bakes and rise naturally around the fruit.
Go easy on the honey. Drizzle it mainly over the cut surface of the figs rather than pouring it across the entire tart. Too much honey can make the tart overly sweet and the bottom crust soft.
Watch the tart toward the end. Almond fillings can go from beautifully golden to suspiciously dark rather quickly. Check after 15 minutes and cover with foil when necessary.
Use a removable-bottom tart pan when possible. It makes the tart much easier to unmold and helps you avoid asking your family who would like the first slightly broken slice. In my experience, this question is answered with a silence rarely heard in a house with five children.
How to Store Fresh Fig Tart
Allow the tart to cool completely before storing it.
It can remain at room temperature for a few hours on the day it is baked. After that, cover it and keep it in the refrigerator for up to 3 days.
For the best flavor and texture, take the tart out of the refrigerator about 20 to 30 minutes before serving. It is delicious at room temperature or just slightly warm.
The crust will be crispest on the first day, so this is not the dessert I would prepare several days before serving. Fresh figs continue to release a little moisture as they sit. They are delicious, but they do not always respect structural integrity.
A Simple French Tart for Fig Season
This fresh fig tart is everything I love about an easy French dessert: simple ingredients, very little effort, and a finished tart that looks as though it belongs in the window of a French bakery.
The buttery almond cream, juicy roasted figs, and delicate honey glaze make it perfect for the end of summer and the beginning of fall-even for those of us who need to be gently bribed into enjoying the season.
And when fig season ends, fear not-your almond-tart adventures do not have to end with it. My Pear Frangipane Tart, or French Tarte Bourdaloue, has that same irresistible combination of tender fruit, buttery crust, and soft almond filling.
You will find the complete recipe below with all the ingredients, exact measurements, and step-by-step instructions. If you make this Fresh Fig Tart with Almond Cream and Honey, please leave a star rating ⭐⭐⭐⭐⭐and a comment! It helps other readers find the recipe-and makes my little French heart very happy.
Fresh Fig Tart with Almond Cream and Honey
Ingredients
- 100 g (7 tablespoons) butter
- 125 g (½ cup + 2 tablespoons) granulated sugar
- 2 large eggs
- 1 tablespoon crème fraîche (or sour cream)
- 2 tablespoon all-purpose flour
- 100 g (about 1 cup) almond flour
- 2 to 3 drops bitter almond extract
- 1 teaspoon pure vanilla extract
- 1 all-butter pie crust
- 8 to 10 fresh figs, depending on their size
- Runny honey, for drizzling
Instructions
- Preheat the oven to 350°F (180°C).
- In a mixing bowl, beat the softened butter and sugar together until creamy. Add the eggs, crème fraîche, all-purpose flour, almond flour, bitter almond extract, and vanilla extract. Beat again until the mixture is smooth and evenly combined.
- Fit the pie crust into the tart pan and prick the bottom of the crust with a fork. Pour the almond mixture over the crust.
- Wash and dry the figs, then cut them in half. Arrange the figs decoratively over the filling without pressing them down, with the cut sides facing upward. Drizzle with runny honey. If your honey is too thick to drizzle, warm it in a small saucepan.
- Bake for approximately 25 minutes at 350°F (180°C). Begin checking the tart after 15 minutes and cover it loosely with aluminum foil toward the end of the baking time if it is browning too quickly. Dust with powdered sugar and top with toasted sliced almonds, if desired, for a pretty presentation.
