Spread a layer of creaminess – one filled with notes of almond, orange, and a touch of maple – over a tender, buttery pastry crust studded with toasted almonds. Then top it with slices of sweet figs and bake until the crust is golden and the fruit is glistening under a light glaze. It’s a scrumptious summer bite!
We’re in the second season of figs and it’s said this season offers the sweetest fruit. These ancient delicacies are, botanically speaking, an inverted flower. And a tart is a lovely way to display their showy center.
I love making rustic tarts, they’re whimsical yet elegant. The pastry crust is simple to pull together and rolls out like a dream. It’s an all butter crust that begins with toasted almonds blended with flour, kosher salt plus maple sugar for a gentle touch of sweetness.
The filling is a delicious blend of cream cheese, almond paste, maple sugar, and a touch of maple syrup and maple sugar along with pure vanilla paste, orange zest and a splash of freshly squeezed orange juice.
Top the creamy filling with slices of those exquisite figs and brush with red currant jelly to enhance their natural flavor and beauty.
The fig season is fleeting. So enjoy this showy fruit while you can – and this is most certainly a delicious way to do it!
Fig and Almond Rustic Tart
For the pastry:
¼ cup toasted slivered almonds
1-½ cups all-purpose flour, plus extra for rolling out the dough
⅛ teaspoon kosher salt
1 tablespoon maple sugar* plus 1 teaspoon for dusting the top
¾ cup unsalted butter, 1-½ sticks
⅓ cup cold water
1 egg
1 tablespoon milk
For the filling:
3-½ ounces almond paste, cut into pieces
½ cup cream cheese, at room temperature
2 tablespoons maple sugar*
1 teaspoon pure vanilla paste or extract
1 tablespoon maple syrup
Zest of 1 orange, about 1 teaspoon
1 tablespoon freshly squeezed orange juice
12 ripe figs, stem removed and sliced about ¼” thick
3 tablespoons red currant jelly, melted
Cut the butter into cubes and chill in the freezer for about 30 minutes. Toss the toasted almonds into the bowl of a food processor and process for about 1 minute until finely chopped. Add the flour, kosher salt and 1 tablespoon of the maple sugar in a food processor, mix for about 5 to 10 seconds.
Scatter the cold butter cubes over the top of the flour and pulse about 10 to 12 times, just until the butter is the size of peas. Add the cold water and process for about 10 to 15 seconds, or just until the water is blended into the flour and butter. Don’t over process or your pastry will be tough. The dough will still appear crumbly.
Turn the dough out onto a lightly floured sheet of parchment paper. Using the parchment paper, gather the dough together and press into a disc.
Roll the dough into an oval or round shape about 15” to 16” and about ⅛” thick. Turn the pastry occasionally as you roll it so it doesn’t stick to the paper. Slide the pastry and the parchment paper onto a rimmed baking sheet. Chill while you prepare the tart filling.
For the filling:
Toss the almond paste along with the cream cheese, maple sugar, vanilla paste, maple syrup, orange zest, and orange juice into the bowl of a food processor. Blend until smooth, about 2 to 3 minutes.
Spread the filling in the center of the pastry dough, leaving about 2” to 3” around the edge.
Layer the sliced figs on top of the filling, starting in the center and overlapping slightly.
Turn the dough up over the figs, folding and crimping slightly as you go. Spoon about half of the currant jelly over the top of the figs.
Whisk together the egg and 1 tablespoon milk. Using a pastry brush, lightly brush the egg wash over the pastry dough then sprinkle with the remaining 1 teaspoon maple sugar.
Bake the tart in a 375-degree oven for about 45 minutes or until the crust is golden brown. While the tart is still hot, brush the top of the figs with the remaining currant jelly.
Let the tart cool on the baking sheet over a wire rack for about 20 minutes before slicing, allowing the filling to set. Refrigerate any leftovers.
Serves 6 to 8.
*Maple sugar is made from maple syrup and can be found in specialty food stores and online. Granulated sugar can be substituted.
Fig and Almond Rustic Tart
Equipment
- Food processor
- Rimmed baking sheet
Ingredients
- For the pastry:
- ¼ cup toasted slivered almonds
- 1-½ cups flour, plus extra for rolling out the dough
- ⅛ teaspoon kosher salt
- 1 tablespoon maple sugar* plus 1 teaspoon for dusting the top
- ¾ cup unsalted butter, 1-½ sticks
- ⅓ cup cold water
- 1 egg
- 1 tablespoon milk
- For the filling:
- 3-½ ounces almond paste, cut into pieces
- ½ cup cream cheese, at room temperature
- 2 tablespoons maple sugar*
- 1 teaspoon pure vanilla paste or extract
- 1 tablespoon maple syrup
- Zest of 1 orange, about 1 teaspoon
- 1 tablespoon freshly squeezed orange juice
- 12 ripe figs, stem removed and sliced about ¼” thick
- 3 tablespoons red currant jelly, melted
Instructions
- Preheat the oven to 375-degrees.
- To make the pastry:
- Cut the butter into cubes and chill in the freezer for about 30 minutes.
- Toss the toasted almonds into the bowl of a food processor and process for about 1 minute until finely chopped. Add the flour, kosher salt, and 1 tablespoon of the maple sugar in a food processor, mix for about 5 to 10 seconds.
- Scatter the cold butter cubes over the top of the flour and pulse about 10 to 12 times, just until the butter is the size of peas. Add the cold water and process for about 10 to 15 seconds, or just until the water is blended into the flour and butter. Don’t over process or your pastry will be tough. The dough will still appear crumbly.
- Turn the dough out onto a lightly floured sheet of parchment paper. Using the parchment paper, gather the dough together and press into a disc.
- Roll the dough into an oval or round shape about 15” to 16” and about ⅛” thick. Turn the pastry occasionally as you roll it so it doesn’t stick to the paper. Slide the pastry and the parchment paper onto a rimmed baking sheet. Chill while you prepare the tart filling.
- To make the filling:
- Toss the almond paste along with the cream cheese, maple sugar, vanilla paste, maple syrup, orange zest, and orange juice into the bowl of a food processor. Blend until smooth, about 2 to 3 minutes.
- Spread the filling in the center of the pastry dough, leaving about 2” to 3” around the edge.
- Layer the sliced figs on top of the filling, starting in the center and overlapping slightly. Turn the dough up over the figs, folding and crimping slightly as you go. Spoon about half of the currant jelly over the top of the figs.
- Whisk together the egg and 1 tablespoon milk. Using a pastry brush, lightly brush the egg wash over the pastry dough then sprinkle with the remaining 1 teaspoon maple sugar.
- Bake the tart in a 375-degree oven for about 45 minutes or until the crust is golden brown. While the tart is still hot, brush the top of the figs with the remaining currant jelly.
- Let the tart cool on the baking sheet over a wire rack for about 20 minutes before slicing, allowing the filling to set.
- Refrigerate any leftovers.
