Honey roasted fig & almond tart

Honey roasted fig & almond tart

Delicious, sweet and fruity pud, great served with cream or ice cream - make the case with bought pastry

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Total time

Ready in 1½ -1¾ hours, plus chilling time

Freezable

Method

  1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Roll out pastry on a lightly floured surface and use to line a shallow loose-bottomed 25cm flan tin (watch our video to see how to do this. Make sure the pastry comes above the rim - it may shrink in baking and the filling could spill. Chill for 30 minutes.
  2. Meanwhile, cut the figs in half lengthways and sit them cut side up on a roasting tray. Mix the orange juice and honey in a bowl, pour over the figs and roast for 10-12 minutes until just soft. Drain off any juice into a saucepan and reserve.
  3. Prick the base of the chilled pastry case all over with a fork, then line with greaseproof paper and fill with baking beans. Bake blind for 15 minutes. Remove the paper and beans and bake for a further 5-10 minutes until the pastry is golden. Remove from the oven and reduce the temperature to fan 130C/conventional 150C/ gas 2. Leave the pastry case to cool slightly before filling.
  4. Cream butter and sugar in a food processor or with an electric beater until smooth and pale. Tip in the ground almonds and zest and whizz briefly to combine. Add egg yolks and 1 tbsp of the reserved fig juice and whizz again until smooth. Spread evenly over the pastry case.
  5. Gently press the figs cut side up into the almond mixture. Bake for 11⁄4 hours or until it's golden all over (don't worry if the centre still seems soft - a little gooeyness is good). Leave in the tin for 15 minutes, then remove sides and transfer on its base to a wire rack to cool.
  6. Before serving, take the tart off its base and transfer to a flat platter or board. If you have juice left from roasting the figs, bring it to the boil and simmer for 1-2 minutes until sticky and syrupy. Brush this over the figs and serve as soon as possible, while the syrup is still glossy on the figs (it will start to seep through into the filling if you leave it too long).

758 kcalories, protein 10g, carbohydrate 63g, fat 54 g, saturated fat 23g, fibre 4g, sugar 28g, salt 0.75 g

Recipe from Good Food magazine, October 2003.

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Latest comments and suggestions

  • Binder photo %%

    15 November 2007

    %% rated and commented on this recipe

    4 stars

    Very tasty & very fiddly! Worth the effort if you have the time.

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  • Binder photo Penny

    22 November 2007

    Penny rated and commented on this recipe

    4 stars

    Well worth the effort. I made it the morning of our dinner party and then gently heated through whilst having main course. Really delicious served with clotted cream or a good vanilla ice cream.

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  • Binder photo Sally Ardagh

    30 January 2009

    Sally Ardagh rated and commented on this recipe

    5 stars

    delicious recipe, slightly sticky with gorgeous flavours. A huge success and will make it again. I used Taste the Difference Figs from Sainsburys and they had a really good flavour, better than fresh which sometimes are not ripe enough.

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  • Binder photo NADIA BLAKE

    11 October 2009

    NADIA BLAKE commented on this recipe

    Made this for a girls dinner last night and it is delicious, had to bring a piece home for my husband to try. I had to convert the oven temp as I am in the USA and not sure if I got it wrong but I took mine out of the oven 24mins before it should have been done and I would not have wanted it to have cooked a moment longer, a little less probably would have been good, actually! anyone else find that?

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  • Binder photo laura

    21 October 2009

    laura rated and commented on this recipe

    4 stars

    This recipe was lovely, a great way to use figs when in season. I put a little extra orange zest in. Would definately make again.

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  • Binder photo Salomé

    18 August 2010

    Salomé rated this recipe

    5 stars

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  • Binder photo Yvette Savile-Barton

    07 September 2010

    Yvette Savile-Barton commented on this recipe

    Made this dessert for guests, it was well received and I will be making it again really scrummy

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  • Binder photo Yvette Savile-Barton

    07 September 2010

    Yvette Savile-Barton rated and commented on this recipe

    5 stars

    No change to method or ingredients and I did not find it difficult

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  • Binder photo wellmichelle

    13 September 2010

    wellmichelle rated and commented on this recipe

    5 stars

    Really delicious, I made this for a dinner party and it disappeared in no time.

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  • Binder photo Jmax

    09 October 2010

    Jmax commented on this recipe

    What on earth is 11/4 hours?

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  • Binder photo janinepires

    01 November 2010

    janinepires commented on this recipe

    when i took it out of the evening, was worried the centre was too runny, but once it cooled down, it set perfectly. lovely dish, definitely making this again.

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  • Binder photo Whizzle

    03 November 2010

    Whizzle commented on this recipe

    11/4 hours is 1.25 hours or 1hr 15 mins. It seems a space was omitted :)

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  • Binder photo sam_sam

    14 May 2011

    sam_sam rated this recipe

    5 stars

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  • Binder photo fleurlovesfigs

    20 June 2011

    fleurlovesfigs commented on this recipe

    Is the 11/4 hrs cooking time really 1hr 15 mins? Anyone who has cooked this please confirm - thanks. Likewise Good Food ppl please amend for novice cooks. Thanks. I look forward to making this one.....Fig Heaven!!

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  • Binder photo hopewhitmore

    18 September 2011

    hopewhitmore rated and commented on this recipe

    1 stars

    horrible, waste of lovely honey and figs from the local market, massively dissappointing. Might be better with home made pastry however.

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  • Binder photo cantcookwantstolearn

    14 October 2011

    cantcookwantstolearn commented on this recipe

    just starting to make this - does anyone know how much orange juice should be mixed with the honey? Looks like the recipe has omitted to mention this bit.......................................

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  • Binder photo Herbytod

    29 October 2011

    Herbytod commented on this recipe

    I have a recipe that's very similar but much nicer...it's from the Tangerine Dreams cafe in the Chelsea Physic Garden...delicious...the pastry is a sweetcrust pastry made with icing sugar and 3 egg yolks to keep it very short...the frangipane filling uses 3 whole free range eggs...the figs are quartered from the stem end but not cut through completely and placed in the tart so that each purple fig falls open...sort of like a flower shape...no orange or lemon juice used at all, but lemon thyme is sprinkled on the top prior to baking for 50mins at 150c ...then clear honey is brushed over while it is still warm...serve with a good rich creme fraiche...I had it at the cafe last week, made it myself this week and shall be making four of them for my birthday party next week! ps Yesterday I got a whole tray of purple figs (22 of them!) from a greengrocers in shepherds bush for £4.50!

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  • Binder photo dollmakers

    03 January 2012

    dollmakers rated and commented on this recipe

    5 stars

    Beautiful. Elegant and terrible grown-up dessert, perfect for when figs are in season, and a great way to introduce those who have not tasted them before. Very versatile in terms of flavours too (add different zest, add come crushed up raspberries etc etc). Unusual and delectable.

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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Total time

Ready in 1½ -1¾ hours, plus chilling time

Freezable

Moist and fruity

Ingredients

  • 500g pack shortcrust pastry at room temperature, thawed if frozen
  • 8 ripe figs , stalks trimmed
  • finely grated zest of one large juicy orange
  • 1 tbsp clear honey
  • 200g softened butter
  • 200g golden caster sugar
  • 200g packet ground almonds
  • 2 medium egg yolks
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758 kcalories, protein 10g, carbohydrate 63g, fat 54 g, saturated fat 23g, fibre 4g, sugar 28g, salt 0.75 g

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