Fig and Almond Custard Tart

fig-tart
Photo by Danny Kim
Fig and Almond Custard Tart 4.2 5 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 393 calories
    • Fat 28 g [14g saturated fat]
    • Cholesterol 105 mg
    • Sodium 265 mg
    • Protein 6 g
    • Carbohydrate 32 g
    • Sugar 20 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 54 mg

Make the crust: pulse the almonds in a food processor until finely chopped, 30 to 40 seconds. Add the flour, butter, sugar, and salt. Pulse until the dough starts to come together, 1 to 2 minutes.Press the dough into a 9-inch tart pan. Refrigerate until firm, at least 30 minutes and up to 2 days.Make the filling: heat oven to 375° F with the rack in the lowest position.Pulse the almonds in a food processor until finely chopped, 30 to 40 seconds. Add the butter, sugar, eggs, flour, vanilla, and salt. Process until the mixture is smooth, 1 to 2 minutes.Place the chilled crust on a rimmed baking sheet. Pour the filling into the crust and smooth with an offset spatula. Top with the figs, cut-side up.Bake until the crust and custard are golden brown, 30 to 40 minutes.Combine the apricot jam with 1 tablespoon hot water. Brush top of tart with the apricot glaze.Serve warm or at room temperature. 

Ingredients

  1. Check Tart Crust
  2. Check 1/4 cup blanched almonds
  3. Check 3/4 cup all-purpose flour, spooned and leveled
  4. Check 1/2 cup unsalted butter (1 stick), cut into piece
  5. Check 1/4 cup sugar
  6. Check 1/2 teaspoon fine salt
  7. Check
  8. Check Filling
  9. Check 1/2 cup blanched almonds
  10. Check 6 tablespoons unsalted butter (3/4 stick), cut into pieces
  11. Check 1/3 cup sugar
  12. Check 2 large eggs
  13. Check 2 tablespoons all-purpose flour
  14. Check 1/2 teaspoon pure vanilla extract
  15. Check 1/2 teaspoon fine salt
  16. Check 1/2 pound figs, stems removed and halved
  17. Check 2 tablespoons apricot jam

Directions

  1. Make the crust: pulse the almonds in a food processor until finely chopped, 30 to 40 seconds. Add the flour, butter, sugar, and salt. Pulse until the dough starts to come together, 1 to 2 minutes.
  2. Press the dough into a 9-inch tart pan. Refrigerate until firm, at least 30 minutes and up to 2 days.
  3. Make the filling: heat oven to 375° F with the rack in the lowest position.
  4. Pulse the almonds in a food processor until finely chopped, 30 to 40 seconds. Add the butter, sugar, eggs, flour, vanilla, and salt. Process until the mixture is smooth, 1 to 2 minutes.
  5. Place the chilled crust on a rimmed baking sheet. Pour the filling into the crust and smooth with an offset spatula. Top with the figs, cut-side up.
  6. Bake until the crust and custard are golden brown, 30 to 40 minutes.
  7. Combine the apricot jam with 1 tablespoon hot water. Brush top of tart with the apricot glaze.
  8. Serve warm or at room temperature.