Delicious Fig Tartlets
Crispy puff pastry topped with juicy figs, ground almonds, and a drizzle of honey, baked to golden perfection. Serve warm with cream or ice cream for a quick, fiber-rich dessert that’s full of flavor.
Equipment
- 1 Baking sheet
- Parchment paper for lining
- Small saucer or 5-inch round cutter (for pastry circles)
- Pastry brush
- Knife
- Medium bowl (optional for almonds & sugar)
Ingredients
- 4 fresh figs washed and sliced lengthwise
- 1 sheet approx. 10 in / 25 cm store-bought frozen puff pastry, defrosted but kept chilled
- 1 tablespoon unsalted butter melted
- 2 teaspoons superfine castor sugar
- 4 teaspoons ground almonds
- ⅛ teaspoon ground cinnamon
- 2 tablespoons honey
- Vanilla ice cream or cream for serving
Instructions
- Preheat the Oven: Before you begin assembling your tartlets, set your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and to make cleanup easy. A preheated oven is essential for puff pastry, as the high heat ensures a light, flaky, and perfectly risen base.
- Prepare the Figs: Wash your fresh figs thoroughly under running water to remove any residue. Gently pat them dry with a clean kitchen towel. Cut off the stems and slice each fig lengthwise into six even slices. Aim for uniform thickness so that the figs cook evenly and look visually appealing on the tartlets.
- Cut the Puff Pastry Circles: Take your chilled, defrosted puff pastry sheet and roll it lightly if needed to smooth out creases. Using a small saucer, 5-inch round cutter, or similar object as a guide, cut out 5-inch (13 cm) circles from the pastry. Then, lightly mark an inner circle about 4 inches (10 cm) across on each round without cutting through the dough. This border will help the pastry puff beautifully while holding the fig topping neatly.
- Brush the Pastry with Butter: Using a pastry brush, coat each puff pastry circle lightly with melted butter. This step adds richness, encourages golden browning, and helps the sugar and almonds stick to the pastry during baking.
- Add Sugar and Ground Almonds: Inside the inner circle of each pastry round, sprinkle ½ teaspoon of superfine sugar followed by 1 teaspoon of ground almonds. Spread evenly to create a thin layer. The sugar will caramelize slightly, while the almonds add a subtle nutty flavor and extra texture, enhancing both taste and appearance.
- Arrange the Fig Slices: Carefully place the sliced figs on top of the almond and sugar layer, starting from the outer edge of the inner circle and overlapping slightly toward the center. Arrange them in a fan-like pattern to make the tartlets visually elegant and ensure even cooking.
- Add Finishing Touches: Brush any remaining melted butter over the fig slices to encourage caramelization and shine. Sprinkle the cinnamon evenly over the figs, then drizzle about half of the honey across each tartlet for natural sweetness. These steps enhance both flavor and presentation.
- Bake the Tartlets: Transfer the prepared tartlets onto the lined baking sheet, spacing them slightly apart. Bake in the preheated oven for 15–18 minutes, or until the puff pastry is fully puffed, golden brown, and the figs have softened but still hold their shape. Keep a close eye in the last few minutes to prevent over-browning.
- Drizzle Remaining Honey: Once the tartlets are out of the oven, immediately drizzle the remaining honey over the warm figs. This adds a glossy finish and a final touch of sweetness that perfectly complements the flaky pastry and tender figs.
- Serve and Enjoy: Serve the fig tartlets warm, paired with a scoop of vanilla ice cream or a dollop of cream for a luscious dessert. Enjoy the combination of flaky pastry, juicy figs, nutty almonds, and sweet honey. These tartlets are best eaten the same day but can be stored briefly at room temperature or in the fridge and gently reheated before serving.
Notes
- Keep puff pastry chilled until you’re ready to use it—cold pastry puffs up better in the oven.
- Use a sharp cutter or saucer to create clean pastry circles with a defined border.
- Slice figs evenly so they cook at the same rate and look neat on the tartlets.
- Spread sugar and ground almonds in a thin, even layer—too much will make the base soggy.
- Brush pastry and figs with butter for extra flavor and golden color.
- Preheat the oven fully before baking; puff pastry needs high heat to rise properly.
- Don’t cover the entire pastry surface—leave a border so the tartlets keep their structure.
- Serve tartlets while still warm for the best texture and flavor.
- Add a scoop of ice cream, whipped cream, or yogurt for a complete dessert.
- For a finishing touch, drizzle extra honey or dust lightly with powdered sugar before serving.
