This almond fig tart is perfect for a tea party, fancy dessert, or just to keep in your fridge for a perfect snack with coffee! It packs so well in an airtight container!
It is gluten and dairy free, but can easily be made with regular all purpose flour and dairy butter.
I make this almond fig tart with mission figs. They’re the dark purple ones! You could use any kind of fig you have. I use mission figs because I have an enormous fig tree in our yard and are blessed with many many figs every fall! It’s so big our tallest ladder couldn’t reach the top. The birds get to eat those ones! Spoiled!
Although this almond fig tart looks like it may be difficult to make it’s actually really easy!
Making The Fig Almond Tart
For the almond part of this tart I ground up raw almonds in the food processor. This makes the tart filling gritty and so good! I love the texture the almond meal gives. You could use almond flour or almond meal in place of the homemade ground almonds.
This simple crust comes together so quickly. You easily press this into the bottom of a tart pan or a pie pan can work also!
After pressing the crust dough into a greased tart pan. You can simply mix the filling ingredients and almost fill the tart pan. Leaving room to top with sliced figs!
Sprinkle the figs with a little sugar for a pretty finishing touch!
This beautiful fig almond tart will impress your guest, yet its simple to put together! Perfect for a fall treat!
In this recipe I use my easy gluten free flour blend. It is what I find the most like all purpose flour. I have done a lot of trial and error over the years and I finally have found something that works and is easy!
Here are some of my favorite things I use in this recipe!
If you plan to make this leave me a comment! I’d love to see it!
Let’s keep in touch! Ge my recipes straight to your inbox!
If you enjoyed this post and recipe follow me on Pinterest!
Almond Fig Tart
Ingredients
Crust
- ½ cup vegan butter softened
- ½ cup sugar or sugar replacement
- 1/4 tsp salt
- 1 egg
- 1 ½ cups gluten free flour blend
Tart Filling
- ¾ cup sugar or sugar replacement
- ¼ tsp salt
- ½ cup vegan butter
- 3 eggs
- 1 cup almond meal (homemade or store bought or almond flour)
- 2 tbsp cornstarch
- 8 fresh figs
- 1 tsp almond extract
- 1 tasp vanilla extract
Instructions
For The Crust
- Start by mixing the softened butter and sugar until light and fluffy. Add salt and egg. Mix well. Stir in the flour. Do not overmix. Put in airtight container and refrigerate for 30 mins.
- Once the crust dough has chilled, press into a greased 9 inch tart pan. ¼-½ inch thick is good. Discarding any extra dough. Prick the bottom of the crust several times all around with a fork. Bake at 325° for 15 min or so. You want it the crust to be lightly browned. Remove crust and setaside.
Tart Filling
- Grind up raw almonds in a food processor until it forms a fine meal, if using homemade almond meal.
- Beat sugar and sofented butter until smooth in a medium sized bowl.
- Add salt, extracts, and eggs one at a time until well blended. Stir in almond meal and cornstarch.
- Fill in tart crust about 3/4 of the way full. Slice figs in half or quarters and cover the top of the filled tart. Be careful not to push them down into the filling. Sprinkle with sugar.Bake at 350° for 20-25 minutes or until edges of figs brown.
Happy Fall Baking!
Let’s connect on Instagram!
This post may contain affiliate links at no extra cost to you. See my privacy policy for more.
