Honey roasted fig & almond tart

Honey roasted fig & almond tart

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(21 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 made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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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26th Oct, 2012
Smells delicious while its cooking and tastes even better. This is our staple desert for Sunday roast served up with vanilla ice cream.
8th Sep, 2012
I am not much of a cake or pastry baker, but I made this for a friend's birthday, following the directions as written (and converted to US measurements)–including the 1 hr and 15 minutes of baking (on top of the 20-25 minute shell prebake). There was no visual indication to take it out earlier, it didn't start to brown or anything, but the end result was a crust that was inedible, hard as rock. I should have stopped with the honey-roasted figs, they were wonderful.
28th Feb, 2012
Just devoured the best tart I have made in ages. Did this with minimal adaptations, shortcrust from sratch ... and it was DELICIOUS! TY BBC GF ...
3rd Jan, 2012
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.
29th Oct, 2011
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!
14th Oct, 2011
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.......................................
1st Apr, 2018
I used the juice of my whole orange and none was wasted.
1st Aug, 2014
Exactly. I hope you had better kuck than i did. Mine ended in the toilet
18th Sep, 2011
horrible, waste of lovely honey and figs from the local market, massively dissappointing. Might be better with home made pastry however.
20th Jun, 2011
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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