Ripe Fig Tart

Ripe figs are sweet and luscious and this rich tart is a great way to make the most of them while they are in season.

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1 roll sable pastry (recipe below)

700 g ripe figs

20 g butter

4 tbsρ honey

Almond Cream

80 g almond powder

50 g sugar

1 tsρ vanilla

40 g butter

1 whole egg

1 tsp almond liqueur

toasted almonds for garnish


250 gr. Flour

75 gr. Sugar

150 gr. soft butter

1 whole egg

1 tsp. vanilla powder

pinch οf salt


Pre-heat the oven tο 210°C.

Put the flour, sugar, butter, vanilla and salt in a bowl.

Work the dough until crumbly (sable).

Make a well in the center dough and add the egg, wοrking the dough with your hands.

Roll the dough into a ball and wrap in plastic wrap. Refrigerate for 1 hour.

Roll the pastry out and put in a buttered tart pan.

Prepare the almond cream.Put the almond powder, the sugar and the softened butter in a bowl,

Mix with a fork until creamy.

Add the other egg and the almond liqueur and beat for a few more minutes.

Place the pastry sheet in a buttered tart pan and pierce it with a fork.

Spread the almond cream over the pastry and place the tart in the oven for 30 minutes or until golden brown on top.

In the meantime slice the figs as carefully as you can.

Once the tart has cooled to room temperature decorate the top of the tart placing the figs beautifully one next to the other, overlapping the edges slightly.


Use mature purple figs, the ones called 'royal" in Greece
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