Food Recipe Collections & Favorites Fig and Almond Custard Tart 4.3 (6) Top this fig and almond tart with an apricot glaze and bake it for 40 minutes. The taste is as unique as it is delicious. By Charlyne Mattox Charlyne Mattox Charlyne Mattox is the food and crafts director at Country Living and former staff food editor at Real Simple. She has over 20 years of experience in the media industry. Charlyne is also the author of the recipe book, Cooking with Seeds, published in 2015. Highlights: * Over 20 years of experience in the media industry * Former associate food editor, Martha Stewart Living - 9 years * Former staff food editor, Real Simple - 4 years * Current food and crafts director, Country Living - nearly 8 years * Author of Cooking with Seeds, published 2015 Real Simple's Editorial Guidelines Updated on November 10, 2022 Print Share Share Tweet Pin Email Photo: Danny Kim Hands On Time: 15 mins Total Time: 1 hrs 25 mins Yield: 8 serves Jump to Nutrition Facts This not-too-sweet tart is delicious and a little bit good for you, too. Figs are a great source of both calcium and potassium! Ingredients Tart Crust ¼ cup blanched almonds ¾ cup all-purpose flour, spooned and leveled ½ cup unsalted butter (1 stick), cut into piece ¼ cup sugar ½ teaspoon fine salt Filling ½ cup blanched almonds 6 tablespoons unsalted butter (3/4 stick), cut into pieces ⅓ cup sugar 2 large eggs 2 tablespoons all-purpose flour ½ teaspoon pure vanilla extract ½ teaspoon fine salt ½ pound figs, stems removed and halved 2 tablespoons apricot jam Directions 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. Print Nutrition Facts (per serving) 393 Calories 28g Fat 32g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 393 % Daily Value * Total Fat 28g 36% Cholesterol 105mg 35% Sodium 265mg 12% Total Carbohydrate 32g 12% Total Sugars 20g Protein 6g Calcium 54mg 4% Iron 1mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.