Honey roasted fig & almond tart

Honey roasted fig & almond tart

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(22 ratings)

Ready in 1½ -1¾ hours, plus chilling time

More effort

Serves 8

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

Nutrition and extra info

  • Freezable


  • kcal758
  • fat54g
  • saturates23g
  • carbs63g
  • sugars28g
  • fibre4g
  • protein10g
  • salt0.75g
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  • 500g pack shortcrust pastry at room temperature, thawed if frozen
  • 8 ripe figs, stalks trimmed



    Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

  • finely grated zest and juice of one large juicy orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tbsp clear honey
  • 200g softened butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g golden caster sugar
  • 200g packet ground almonds
  • 2 medium egg yolks



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  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. 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).

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Comments, questions and tips

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23rd Sep, 2019
This is the first recipe that I’ve made from this website to be an absolute disaster! Followed it to the letter and also ended up with a soggy, water mess. Total waste of time and money - very disappointing
Emma Content's picture
Emma Content
28th Aug, 2019
Followed the recipe exactly. Ended up a soupy mess. Wasted all afternoon picking figs for a watery half baked tart.
Fit lass
31st May, 2018
I have made this a few times now, and it is absolutely delicious, however the cooking times are far too long. First time I did it by the recipe, and the pastry burnt. Each time after, I make my own shortcrust pastry, line the flan tin and then leave to chill in the fridge for 30 mins. I don't bother to blind bake it, just pour in the mixture, add the figs and cook for 35-40 mins. It's always turned out perfect. For the mixture itself, I use the whole 2 eggs, not just the yolks, and a mixture of 150g ground almonds and 50g ground rice, which makes it a little less dry. I'm tempted to try it with plums now!
1st Apr, 2018
First attempt and it turned out delicious. ...I made it in a fluted ceramic flan dish (don't have the correct tin) but this isn't a problem as it cuts beautiful from the dish. Also I cut my figs into three , and studded them closely all around the edge...made a nice thick glaze and allowed it to trickle all over and around the tart...ummmm Diffinately will make again.
24th Aug, 2017
The recipe says the grated zest of a juicy orange - but then says to pour orange juice over figs. Is the zest needed? Oh just seen added zest to frangipani!
20th May, 2017
Absolutely delicious and easy to make. The orange takes it to another level. I used Careme vanilla bean shortcrust pastry which worked really well with it. Great for dinner party and even better for leftovers the next day!! This will become my go to dessert recipe.
26th Oct, 2015
So so good! I added 50g less almonds, and baked for for 45-1hr because I wanted it really gooey. It didn't make the pastry soggy. I also added 1 tbsp of rosewater to the syrup and served with creme fraiche. I think this is the best tart ever! I even served it to someone who 'didn't like' figs. I made it the day before I served it, And just boiled the syrup before serving.
4th Jan, 2015
This recipe is one of the nicest deserts i have ever made!!! It's a real foodies treat. perfect for those without a sweet tooth
1st Aug, 2014
Turned out like soup in a tart case. Hours wasted. Not worth it.
3rd Oct, 2014
Sounds like either your figs were too ripe, or you skipped baking them in the oven first. You clearly had too much fig juice.


29th Oct, 2017
This recipe needs to be adapted... as mentioned in the comments. There is no indication of how much orange juice to use. Please could it be corrected? Several comments indicate that it was too wet ....
goodfoodteam's picture
9th Nov, 2017
Thanks for pointing this out. We have amended the recipe to include the correct quantity of juice.
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