Rustic Fig Almond Tart

Looks like a big slice of fruit pizza, doesn’t it?  Fresh fig season is just about over, so it’s time for a last fresh fig hurrah.  I call this a “rustic” tart because it’s free form, meaning you just roll out a big hunk of tart dough and fold over the edges.  There’s a charming beauty about free form tarts, and it’s hard to go back to making tarts in the pan when doing a rustic tart is just so quick and easy.  To be honest, when I made this, I was really just looking for a way to get rid of fresh figs, and this recipe looked the most appealing of what I found.  I wasn’t expecting it to be all the amazing, but this tart blew me away (and my husband went wild over it too).  It’s SERIOUSLY delicious, and I ate way more of it in one day than I should have.  Here’s how to make it:

For the crust:
7.5 oz flour (1.5 cups)
2 tbsp sugar
pinch of salt
1.25 sticks of butter, cubed
1/4 cup ice water
2 tsp white wine vinegar (this prevents the development of gluten)

3.5 oz sliced almonds, toasted
4 oz mascarpone
2 tbsp orange blossom honey
1 tbsp amaretto
2 tbsp honey
2 tbsp sugar
1/2 lb calimyrna fresh figs
1 tbsp fig jam or apricot jam

Place the flour, sugar, and salt in a food processor and pulse a couple times until combined.  This not only aerates (sifts) the flour, but distributes everything evenly.  Add the cubed butter and pulse about 10 times until it looks like pea sized crumbs.  Stream in the water and vinegar, pulsing occasionally to evenly distribute, and open up the food processor.  It should still look really crumbly, but pinch some of the dough together, and see if it clumps up.  If it clumps together when you pinch the dough, dump it all out onto a piece of plastic wrap, and use the plastic wrap to form it into a flat disk.  Pop it into the fridge for an hour.

Clean out your food processor bowl, and process the almonds until thoroughly ground up  (almost into a paste).  Add the mascarpone, honey, amaretto, honey, and sugar, and let it run for about 30 seconds until it’s smooth and creamy.

Preheat the oven to 400 degrees F.

Roll your dough out on a big piece of parchment paper, into a 11 or 12 inch circle.  Spread the almond cream on top, leaving an inch and half border.  Slice the figs and arrange them on top.

Brush the figs with the fig jam, and use a flat turner to help you fold over the edges of the crust.
Bake for 40 minutes until golden brown and crisp.  Enjoy!!!!

Click here for the printable recipe.

Recipe adapted from Giada DeLaurentiis.

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19 Responses to Rustic Fig Almond Tart

  1. I love a rustic free form tart! Figs are a great choice for this.

  2. Pizza was my first thought, immediately followed by something like yum or I want that! Another great recipe.

  3. Caroline says:

    Gorgeous! Stunning! Beautiful! Hmm what other adjectives can I come up with? I’m sure many more. I’m sad fig season is coming to an end, but what a great way to say farewell. I probably would have eaten more than I should have in one day as well!

  4. Jaqie says:

    Yes, Please!

  5. sonsothunder says:

    Fizza Fizza!!!

    God Bless you

  6. Ann says:

    This is stunning! What a creative way to serve figs….

  7. alyssa says:

    So beautiful! I’ve recently fallen in love with figs. Great tart, great post!

  8. Juanita says:

    What a delightful recipe! The combination of mascarpone, amaretto and figs is genius.

  9. Beautiful! I really cannot wait for fig season to start here!
    Have a lovely weekend.
    😉 Mandy

  10. mjskit says:

    In the fall I get a flat of figs and get to keep them all to myself because the husband isn’t crazy about them (except for fig jam). However, I think I could persuade him otherwise with this tart. Great looking tart!

  11. Seedotkay says:

    what is amaretto?

    • Joanne says:

      Amaretto is an almond flavored liqueur…it’s REALLY good. Adding liqueur to desserts adds lots of dimension and a fuller flavor.

      • Seedotkay says:

        ah so its like the liquor that you see at cafes that make Italian sodas?

        • Joanne says:

          Oh man…it’s been FOREVER since I’ve had an italian soda…they are SO good!!! But yes, amaretto is a pretty sweet liqueur…it’s delicious stuff. When I make homemade whipped cream I will usually add a splash of amaretto…it makes a HUGE difference. To be honest it’s mostly for the fragrance of it…I don’t use all that much of it in terms of alcohol content…a little goes a long way!

  12. Samantha says:

    This is beautiful Joanne! Probably delicious, too! I’ve never baked with figs before, what is the taste like??

  13. These figs are just beautiful! Where did you purchase them so perfectly ripe? This dish looks so delightful I cannot wait to try it, if I can get figs like yours.

  14. Yatee says:

    I love almond things like pies with frangipane, but I had never considered figs and almonds as a combination. It looks like it would be delicious, though! And the addition of amaretto just seals it for me. I need to try this.

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