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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3rd Nov, 2010
11/4 hours is 1.25 hours or 1hr 15 mins. It seems a space was omitted :)
1st Nov, 2010
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.
9th Oct, 2010
What on earth is 11/4 hours?
wellmichelle's picture
13th Sep, 2010
Really delicious, I made this for a dinner party and it disappeared in no time.
7th Sep, 2010
No change to method or ingredients and I did not find it difficult
7th Sep, 2010
Made this dessert for guests, it was well received and I will be making it again really scrummy
21st Oct, 2009
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.
11th Oct, 2009
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?
30th Jan, 2009
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.
22nd Nov, 2007
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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