Recipe: Fresh Fig and Almond Pie

August 04, 2014

It's fresh fig season right now, and while it doesn't last long and I loooove fresh figs there are so many that I'm looking for ways to use them before they go bad (which is quickly). There are only so many figs one can eat in a day!

Sooo... here's something that might last a little bit longer. Might. The almond is only lightly sweetened so it's not overwhelming, and so easy to eat waaay too much of it.

The instructions look long, but its really just as simple as making a pie. You could always use a ready to bake pie shell to make this quicker.

Fresh fig and almond tart. Still hot. Drooling while I wait for it to cool off. It smells so buttery.

Fresh Fig and Almond Tart


  • 250 g flour
  • 4 oz butter / 124 g (cold) cubed
  • 6 tbsp cold water
  • pinch of salt

  • 4 oz butter / 125 g (softened)
  • 1/2 cup vanilla sugar (regular sugar is ok)
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 1/4 cup almond meal / ground almonds
  • 3 tbsp flour
  • 5 - 6 fresh figs, quartered
  • Honey for garnish

Preparing the pastry
  1. Cut butter into flour using a pastry cutter, or your fingers, working it until it resembles breadcrumbs.
  2. Add the salt, and water.
  3. Bring the dough together into a round flat shape, and refrigerate for 15 minutes covered in plastic wrap or parchment paper.
  4. Preheat the oven to 350 degrees.
Preparing the filling
  1. Cream butter and sugar.
  2. Add vanilla and eggs.
  3. Mix in almond meal and flour.
  1. Roll your dough into a round shape slightly larger than a pie tin and then place it inside, pressing the pastry into the sides of your pie tin. Prick the bottom of the dough with a fork. Let the extra dough overhang the edges for now.
  2. Spread the filling into the pie tin.
  3. Top with figs.
  4. Fold the extra dough back over the edges of the filling and figs.
  5. Bake for 50 - 55 minutes
  6. When the tart is finished cooking, brush the top with honey heated in the microwave for a few seconds so that it's runny. This will give it a glossy look.
  7. Serve warm or cool.
  8. Leftovers should be refrigerated.

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