Fresh figs have a very short season in early fall. This tart celebrates the simple sweet perfection of autumn's favorite fruit baked in a classic tart with an almond custard.

This recipe is from a story shot at Camp Wandawega in Wisconson for my Fall 2014 issue.  You can instantly download the issueHERE or buy it in print HERE.

Serves 8

tart shell (recipe below)

almond cream (recipe below)

2 to 3 pints fresh figs, cut in halves and quarters

Tart shell:

8 oz unsalted butter, softened

1 cup sugar

¼ teaspoon salt

2 eggs

3 cups all purpose flour

Almond custard:

¾ cup sugar

¼ teaspoon salt

4 oz unsalted butter, softened

3 eggs

1 cup almond flour

2 tablespoons rum

2 tablespoons cornstarch

¼ cup unblanched sliced almonds

  1. Cream together the butter, sugar, and salt until the color lightens.
  2. Add eggs 1 at a time, letting each mix in completely before adding another.
  3. Add flour and mix until homogenous.
  4. Remove dough from the mixing bowl.
  5. Divide in half.
  6. Wrap each in plastic and form a disc (you will have enough dough to make 2 tarts, the second disc can be frozen for up to 3 months).
  7. Refrigerate for at least 1 hour.
  8. Preheat oven to 325°F.
  9. Sprinkle your work surface with a little flour to prevent sticking.
  10. Roll dough out into a large circle until about ¼” thick.
  11. Transfer into a removable bottom 9” tart tin.
  12. Press dough into tin and remove excess dough.
  13. Prick the bottom of the crust all over with a fork to allow any steam to escape while baking.
  14. Chill for 30 minutes before baking for 20–30 minutes or until golden brown.
  15. For custard, cream together the sugar, salt, and butter until very light in color
  16. Add eggs 1 at a time, allowing each to fully incorporate before adding the next
  17. Add the almond flour, rum, cornstarch, and sliced almonds and mix until homogenous.
  18. Fill the tart shell about half full with the almond custard.
  19. Preheat the oven to 350°F.
  20. Use the back of a spoon or an offset spatula to spread it evenly to the edges.
  21. Arrange the figs in the tart either in straight lines or concentric circles. I like to use both halves and quarters to provide a little visual interest.
  22. Sprinkle lightly with sugar.
  23. Bake the tart for 35–45 minutes or until the custard is set and the figs lightly charred around the edges.
  24. Let cool for at least 1 hour before unmolding and serving.


Photography by PHOTOGRAPHY by Nathan Michael | FOOD+RECIPES+FOOD STYLING by Sandra Holl of Floriole STYLING by Tereasa Surratt+Angela Finney Hoffman

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