Fig, Honey and Almond Tart
Fig, Honey and Almond Tart is a simple and delicious way to serve the fruits of the autumn season. This dessert combines ready-made puff pastry with a honey meringue, fresh figs, pecans and blackberries.
It’s so simple to combine seasonal fruits with ready rolled puff pastry, honey and almonds to make this tart. Quick and Easy Fig, Honey and Almond Tart works with any kind of fruit not just figs. Apples, peaches, apricots or plums would be delicious and if you have been foraging for blackberries you could combine these with any of the other fruits for a bit of contrast.
Why should I make Fig, Honey and Almond Tart?
This recipe for Quick and Easy Fig, Honey and Almond Tart really evolved because we were given a gift of a jar of honey with a piece of the honey on the comb inside. I wanted to make something worthy of such a delicious gift and have been keeping it until inspiration struck!
I learned recently that many people in the UK are able to grow figs in their gardens, sadly in my part of Scotland, I’m not able to grow figs in my garden. However at this time of year, they are widely available in the supermarket and I had added some to my basket without any real plan to use them.
Ready rolled puff pastry is something I always keep in the freezer, it doesn’t take long to thaw and you can knock out a great sweet or savoury tart in no time at all.
You may have noticed that the Quick and Easy Fig, Honey and Almond Tart also contains pecan nuts, that’s only because I discovered too late that I had finished the flaked almonds!
The pecans worked really well adding a deeper nut flavour than the almonds. Walnuts or hazelnuts would also work, really whatever you have in your larder.
The finished tart was light and crisp and not too sweet, it was great as a dessert with creme fraiche and we also enjoyed it cold with a cup of coffee as a sweet pastry treat.
Fig, Honey and Almond Tart
Ingredients
- 320 grams (11.29 oz) packet ready rolled puff pastry
- 1 (1) egg
- 1 teaspoon (1 teaspoon) granulated sugar
- 1 tablespoon (1 tablespoon) runny honey for the meringue
- 75 grams (2.65 oz) ground almonds
- 4 (4) fresh figs
- 50 grams (1.76 oz) blackberries optional
- 2 tablespoon (2 tablespoon) honey for the drizzle
- 20 grams (0.71 oz) flaked almonds or pecans
- 100 grams (3.53 oz) honey on the comb cut into small pieces
Instructions
- Heat the oven to 180C
- Line a baking sheet with baking parchment and unroll the puff pastry onto the lined baking sheet
- Take a small sharp knife and run a line all around the pastry, 2 cm from the edge, don’t cut all the way through, just mark the pastry.
- Separate the egg, brush the edge of the pastry with the egg yolk and sprinkle over the granulated sugar
- Whisk the egg white until light and frothy, then beat in the honey and stir in the ground almonds.
- Spread the meringue mixture onto the pastry inside the marked line.
- Slice the figs and lay out onto the meringue, intersperse with blackberries if using. Drizzle the 2 tbsp honey over the figs and blackberries.
- Bake for 20-25 minutes until the pastry is golden brown.
- Leave to cool for 10 minutes in the tin before scattering with the flaked almonds or pecans and pieces of honey on the comb.
- Serve warm or cold with creme fraiche
Nutrition
This recipe has been linked to #CookBlogShare this week hosted by Sew White
This looks and sounds delicious Janice, I love figs as they really mean Autumn to me. My mum has a fig tree and they are just starting to ripen now down here in Surrey. Frozen pastry is so useful, I also keep a pack too
Lucky you, Lucy. I’d love to be able to pick figs straight from the tree, I’ll have to make do with apples!
Mmmm I am rather fond of the humble fig, I am! What a gorgeous looking tart!
Thank you, Elizabeth. Fresh figs are so delicious just now.
gorgeous gorgeous gorgeous… walked past a fig tree on our way home in London last night and it was full to bursting with fruit.. oh the aroma!
Thank you Dom. It’s like a different world in the south of England, the only figs that would grow here would be in a greenhouse! I do love them though, so sweet and exotic.
This looks absolutely amazing Janice. Lovely combination and colours – I want to make one right now.
Thank you Helen, great ingredients are always tempting.
I didn’t know you could make a meringue like this with honey and egg! This tart looks marvelous and very adaptable for a variety of fruits. Pinned, for sure, and thanks! –Ginger
Thanks Ginger, the meringue made with honey doesn’t crisp up and hold its shape the way a sugar meringue would but it does add some texture to the tart.
Oh my word, this looks just so delicious!
Thanks Emma.
Great idea for a fabulous early Autumn tart, it looks really delicious. GG
Thanks GG, we loved it!
Looks gorgeous Janice and so autumnal. I would be tempted to add feta and have it savoury and sweet at the same time. I must be ready for dinner or something like that 🙂 Stumbled, tweeted and yummed.
Thanks Jac. Yes, feta would be good with it too, hadn’t thought about that!
I love a great fig tart, especially when it’s so easy and figs are so ripe and juicy. Love the meringue touch, Janice. Can’t wait for fig season again!
Thanks Jill, yes roll on fig season, but first it will be rhubarb season!
Figs, blackberries, honey and almonds, oh yes please. This is a winning flavour combination for me, beautiful tart recipe and super simple to make too.
Thank you, Lesley. They are definitely the flavours of the season.
My favourite flavours all together in one tart. Almonds and figs go so well together and I love how simple but pretty this is.
Thank you, it’s so easy to make and so delicious.
So many of my favourite flavours in this tart! Eb 🙂
Yes, some of mine too!
The perfect recipe for the perfect time of year -I actually have figs on my tree for the first time in 5years! So I shall be making this simple recipe for the family now.
Oh, how wonderful to have figs on your fig tree. I hope you and your family enjoy the tart.
This is so beautiful. What a stunning dessert. So easy too. Love it x Could you use maple syrup instead of honey?
Thanks, Sisley. Yes, you can use maple syrup or agave syrup if you prefer.