Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 6 Ratings

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Credit: Danny Kim

Recipe Summary

hands-on:
15 mins
total:
1 hr 25 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

393 calories; fat 28g; cholesterol 105mg; sodium 265mg; protein 6g; carbohydrates 32g; sugars 20g; fiber 3g; iron 1mg; calcium 54mg.
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