Fig and Honey Tart

Karina Kari

A stunning tart that combines buttery shortcrust pastry with an almond frangipane filling, topped with fresh figs and a drizzle of golden honey.

Perfect for autumn gatherings, it’s a rich yet wholesome dessert that is simple to make yet elegant to serve.

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Dessert, Snack

Cuisine French-inspired, Seasonal

Servings 8 slices

Equipment

1 × Loose-based tart tin (13×35 cm / 4.5×14 in.)
1 × food processor
1 × Rolling pin
1 × Small sharp knife
1 × Electric mixer or hand whisk
1 × Mixing bowls
1 × Baking tray
Clingfilm
Measuring Cups and Spoons

Ingredients

For the Pastry:

250 g plain flour
125 g unsalted butter chilled and cubed
2 tbsp sugar
1 large egg lightly beaten
Pinch of salt

For the Frangipane Filling:

150 g white sugar
125 g unsalted butter softened
1 tsp vanilla extract
3 large eggs
150 g ground almonds
100 g plain flour
6 fresh figs halved
30 g flaked almonds

To Serve:

4 tbsp runny honey
Whipped cream or ice cream

Instructions

Prepare the Pastry Base: Begin by making the shortcrust pastry.
In a food processor, combine 250 g of plain flour with 125 g of chilled, cubed unsalted butter, 2 tablespoons of sugar, and a pinch of salt.
Pulse the mixture until it forms fine, breadcrumb-like crumbs.
This process helps create a light, buttery texture for the tart base.
Pour in the lightly beaten egg and pulse again until the dough starts to clump together.
If it remains crumbly, add cold water, one teaspoon at a time, until the dough holds together without becoming sticky.
Chill and Roll the Dough: Transfer the dough onto a lightly floured surface.
Place it between two sheets of clingfilm and roll it into a rectangle slightly larger than your tart tin (approximately 35×13 cm / 14×4.5 in.).
This ensures enough dough to cover the sides and base.
Transfer the rolled dough, still between the clingfilm layers, to the refrigerator for 10 minutes to firm up.
This resting period will make the pastry easier to handle and prevent shrinkage when baking.
Line the Tart Tin: Remove the chilled dough from the refrigerator and peel away the top layer of clingfilm.
Gently lift the dough and drape it over your prepared, greased tart tin.
Press the pastry into the edges and corners with your fingertips, taking care not to stretch it too thin.
Leave a small overhang around the edges to trim later.
Prick the base of the pastry all over with a fork — this prevents air bubbles from forming during baking.
Chill the Pastry Case: Place the lined tart tin in the refrigerator for at least 30 minutes, or in the freezer for 20 minutes if short on time.
Meanwhile, preheat your oven to 180°C (350°F / Gas Mark 4) and position a baking tray in the lower third of the oven.
Chilling ensures the pastry holds its shape and bakes evenly, producing a crisp, golden base.
Make the Almond Frangipane Filling: In a clean mixing bowl, combine 125 g of softened unsalted butter with 150 g of white sugar.
Using an electric mixer or a whisk, cream them together until light and fluffy, about 2–3 minutes.
Add 1 teaspoon of vanilla extract for aromatic depth.
Beat in 3 large eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Scrape the sides of the bowl with a spatula to avoid lumps.
Gently fold in 150 g of ground almonds and 100 g of plain flour using a spatula until the mixture is smooth and homogeneous.
This almond filling will add a moist, rich texture and a subtly nutty flavor to your tart.
Trim and Fill the Pastry Case: Once the pastry case is chilled, carefully trim any excess dough with a small, sharp knife so the edges are neat and even.
Spoon the prepared almond frangipane filling evenly into the pastry case.
Use a spatula to smooth the surface, ensuring the filling is level for even baking.
Arrange Fresh Figs: Take 6 fresh figs and halve them lengthwise.
Arrange them on top of the frangipane filling, placing them cut side up so they nestle beautifully into the almond layer.
Gently press each fig half into the filling so they remain in place while baking.
The figs will caramelize slightly during baking, adding a natural sweetness and lovely texture contrast.
Add Flaked Almonds and Bake: Sprinkle 30 g of flaked almonds evenly over the tart surface.
This adds a delicate crunch and an extra layer of nutty flavor.
Place the tart in the preheated oven on the baking tray.
Bake for 50–60 minutes, or until the frangipane is set, golden brown, and a skewer inserted into the filling comes out clean.
Baking time may vary slightly depending on your oven — keep an eye on the tart toward the end of baking to avoid over-browning.
Cool Before Serving: Once baked, remove the tart from the oven and allow it to cool in the tin for at least 20–30 minutes.
Cooling stabilizes the filling and helps the tart keep its shape when sliced.
Carefully remove the tart from the tin to a serving plate, ensuring the edges stay intact.
Add Honey and Serve: Just before serving, drizzle 4 tablespoons of runny honey generously over the tart.
The warm, golden honey will enhance the flavor of the figs and almond frangipane beautifully.
Serve with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a decadent finish.
This tart is ideal as a centerpiece dessert for autumn gatherings, special occasions, or a cozy everyday treat.

Notes

For best results, use fresh, ripe figs — their natural sweetness enhances the tart beautifully.
Chilling the pastry before baking is essential to prevent shrinkage and ensure a crisp base.
Ground almonds give the frangipane its rich texture and subtle nutty flavor — don’t substitute with almond flour unless finely ground.
If figs aren’t in season, dried figs rehydrated in warm water or fig preserves can be used, though texture will vary slightly.
Always use good-quality runny honey to drizzle over the tart for optimal flavor and presentation.