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Quick and Easy Fig, Honey and Almond Tart

Janice Pattie
A crisp pastry base, covered in honey almond meringue, topped with fresh figs, blackberries and pieces of comb honey
0 from 0 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine British
Servings 6
Calories 511 kcal


  • 320 g packet ready rolled puff pastry
  • 1 egg
  • 1 tsp granulated sugar
  • 1 tbsp runny honey for the meringue
  • 75 g ground almonds
  • 4 fresh figs
  • 50 g blackberries optional
  • 2 tbsp honey for the drizzle
  • 20 g flaked almonds or pecans
  • 100 g honey on the comb cut into small pieces


  • 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


Calories: 511kcalCarbohydrates: 57gProtein: 8gFat: 29gSaturated Fat: 6gCholesterol: 27mgSodium: 144mgPotassium: 155mgFiber: 3gSugar: 29gVitamin A: 105IUVitamin C: 2.4mgCalcium: 52mgIron: 2.3mg
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