Best 8 Glazed Fig Almond Tart Recipes

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Craving a delightful treat that harmoniously blends sweet and nutty flavors? Embark on a culinary adventure to create a "glazed fig almond tart." This delectable pastry seamlessly marries the juicy sweetness of figs with the rich, buttery goodness of almond frangipane filling, nestled in a crispy tart shell. The finishing touch comes from a luscious glaze, adding an extra layer of sweetness and shine. Get ready to tantalize your taste buds and impress your family and friends with this irresistible glazed fig almond tart recipe.

Check out the recipes below so you can choose the best recipe for yourself!

GLAZED FIG & ALMOND TART



Glazed Fig & Almond Tart image

Even people who say they normally don't care for figs would enjoy this. The glazed fruit covers a smooth, luxurious filling of honey-sweetened cream cheese accented with lemon. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 19

CRUST:
2/3 cup sliced almonds, toasted
1 cup all-purpose flour
6 tablespoons butter, softened
1/4 cup sugar
2 large egg yolks
GLAZED FIGS:
1 pound dried figs (preferably Mission figs), stemmed and halved
3/4 cup water
1/4 cup honey
2 tablespoons lemon juice
2 teaspoons grated lemon zest
FILLING:
1 package (8 ounces) cream cheese, softened
2 tablespoons honey
1 teaspoon grated lemon zest
OPTIONAL TOPPINGS:
Sliced almonds, toasted
Cnfectioners' sugar

Steps:

  • Place almonds in a food processor; cover and pulse until ground. Add flour; pulse to combine. Set aside., In a large bowl, cream butter and sugar until light and fluffy; beat in egg yolks. Gradually add flour mixture and mix well. Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with removable bottom. Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack., In a large saucepan, combine all ingredients for glazed figs; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until figs are tender. Uncover; cook an additional 5-10 minutes or until figs are glazed and 3 tablespoons liquid remains. Remove from the heat; cool completely. , For filling, in a small bowl, beat the cream cheese, honey and lemon zest until smooth; spread over crust. Arrange figs over filling; drizzle with remaining liquid. Serve immediately or cover and refrigerate until chilled. Just before serving, sprinkle with almonds and confectioners' sugar if desired.

Nutrition Facts :

HONEY ROASTED FIG & ALMOND TART



Honey roasted fig & almond tart image

Delicious, sweet and fruity pud, great served with cream or ice cream - make the case with bought pastry

Provided by Tom Kime

Categories     Dessert, Dinner, Treat

Time 1h45m

Number Of Ingredients 8

500g pack shortcrust pastry at room temperature, thawed if frozen
8 ripe figs , stalks trimmed
finely grated zest and juice of one large juicy orange
1 tbsp clear honey
200g softened butter
200g golden caster sugar
200g packet ground almonds
2 medium egg yolks

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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).

Nutrition Facts : Calories 758 calories, Fat 54 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.75 milligram of sodium

WARM FIG TART WITH CINNAMON-ALMOND CREAM AND PORT REDUCTION



Warm Fig Tart with Cinnamon-Almond Cream and Port Reduction image

Chef Johnny Iuzzini of Jean-Georges restaurant joins Martha to make warm fig tarts.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Yield Makes four 4 1/2-inch tarts

Number Of Ingredients 15

8 whole cloves
1 cinnamon stick (about 3 inches long)
1/8 teaspoon cardamom seeds
2 black peppercorns
4 whole allspice berries, cracked
3/4 cup orange honey
All-purpose flour, for work surface
1 package (17.3-ounce) store-bought frozen puff pastry, thawed
1 1/2 tablespoons Banyuls vinegar
12 large ripe black Mission figs, trimmed and halved lengthwise
Cinnamon-Almond Cream
Candied Toasted Almonds
Fleur de sel, for garnish
Port Reduction
Whipped creme fraiche, for garnish

Steps:

  • Preheat the oven to 375 degrees.
  • Using the bottom of a small saucepan, crack together cloves, cinnamon stick, cardamom seeds, peppercorns, and allspice berries, then place inside the pot. Add the honey and 1/2 cup water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 2 minutes. Remove from heat, and allow mixture to cool.
  • Lightly dust work surface with flour, and roll out puff pastry 1/4 inch thick. Cut out four 4 1/12-inch rounds and place on a baking sheet lined with parchment paper. Place another piece of parchment paper on top of the dough and weigh down with a second baking sheet. Bake until the dough is deep golden brown, 25 to 35 minutes. Let cool on a wire rack; set aside.
  • Strain the spiced honey mixture; stir in vinegar. Place the figs in a medium bowl and add half of the spiced honey mixture. Toss to coat. Remove figs from honey, and place cut sides up on a baking sheet. Bake figs for 20 minutes, basting once with the remaining spiced honey mixture. Remove from oven and transfer figs to a plate; set aside.
  • Turn oven down to 350 degrees. Place puff pastry rounds on a baking sheet. Spread puff pastry with a 1/4-inch layer of cinnamon-almond cream. Divide candied almonds evenly between pastry rounds, and bake until the cream topping begins to dry around the edges but remains soft in the center, about 5 minutes. Remove from oven and place 6 fig halves, upright, on each round. Drizzle figs with remaining spiced honey. Lightly sprinkle with fleur de sel. Serve with port reduction and creme fraiche.

FIG AND ALMOND TART



Fig and Almond Tart image

Provided by Julia Reed

Categories     dessert, side dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 16

Softened butter for greasing pan
8 tablespoons unsalted butter, melted and cooled
1/2 cup sugar
1/8 teaspoon almond extract
1/8 teaspoon vanilla extract
Pinch of salt
1 1/4 cups, plus 1 tablespoon, unbleached, all-purpose flour
2 tablespoons ground unblanched almonds
1/2 cup heavy cream
1 large egg, lightly beaten
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 tablespoons raw full-flavored honey, like lavender
1 tablespoon superfine flour, like Wondra
1 1/2 pounds fresh figs, halved lengthwise (don't peel)
Confectioners' sugar

Steps:

  • Preheat oven to 375 degrees. Butter sides and bottom of a 9-inch tart pan with a removable bottom or a springform pan and set aside.
  • For the crust: In a large bowl combine melted butter and sugar and blend with a wooden spoon. Add extracts, salt and flour and stir to form a soft, cookielike dough. Do not let it form into a ball. Transfer the dough to the center of the tart pan. Using your fingers, press the dough evenly onto the bottom and sides. (It will be quite thin.) If using a springform pan, press the dough 1 1/2 inches up the sides. Bake until the dough is slightly puffy and set, about 12 to 15 minutes. Remove from the oven and sprinkle almonds on the crust.
  • For the filling: In a medium bowl, combine the cream, egg, extracts and honey and whisk to blend. Whisk in the flour. Starting just inside the edge of the tart shell, neatly overlap the figs, cut side up, at a slight angle. Make two or three concentric circles, working toward the center, and fill the center with the remaining figs.
  • Rewhisk the cream mixture and pour evenly over the fruit. Place the tart in the center of the oven with a baking sheet on the rack below to catch any drips. Bake until the filling is firm and the pastry a deep golden brown, about 50 or 60 minutes. Remove and sprinkle with confectioners' sugar just before serving.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 20 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 54 milligrams, Sugar 29 grams, TransFat 1 gram

FIG AND ALMOND TART



Fig and Almond Tart image

Provided by Food Network

Yield 6 servings.

Number Of Ingredients 18

1 1/2 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 stick (1/2 cup) cold, unsalted butter, cut into bits
4 tablespoons ice water
1/2 teaspoon vanilla
6 tablespoons unsalted butter, softened
6 tablespoons sugar
1 large egg, beaten lightly
2/3 cup finely ground blanched almonds
1/2 teaspoon vanilla
Pinch ground cinnamon
Pinch freshly grated nutmeg
1/2 pound figs, stemmed and quartered
1 1/2 cups dry red wine
3 figs, stemmed and quartered
2/3 cup granulated sugar
1 cinnamon stick

Steps:

  • Preheat the oven to 400 degrees.
  • To make the dough, combine flour, sugar, salt and butter in a bowl with your hands until it resembles a coarse meal. In a separate small bowl combine the ice water and vanilla and add it to the flour mixture and combine until the dough forms a ball. Wrap the dough in plastic and refrigerate it for 30 minutes.
  • On a lightly floured board roll out the dough to 1/4-inch thick and large enough to fit into a 9-inch tart pan. Trim the edges and prick the bottom of the dough with a fork. Line the crust with parchment paper and weigh it down with dry beans. Bake the dough in the oven for 20 minutes and then remove.
  • Lower the oven temperature to 375 degrees.
  • In an electric mixing bowl beat softened butter and sugar until the mixture is light and fluffy. Add the beaten egg and combine. Stir in almonds, vanilla, cinnamon and nutmeg. Spoon the mixture into the baked tart shell and top with the quartered figs. Bake the tart for 25 minutes or until golden brown.
  • To make the sauce, in a saucepan combine the red wine, figs, sugar and cinnamon stick. Bring to a boil and simmer until the wine is reduced by half.
  • Remove the cinnamon stick and transfer the sauce to a blender and puree. Strain into a saucepan and simmer until lightly thickened. Let cool 1 to 2 minutes.
  • Brush the sauce over the tart and serve with more sauce on the side.
  • Suggested wine: Bukkuram, Moscato Passito di Pantelleria

FIG AND ALMOND TART



Fig and Almond Tart image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/2 cups all-purpose flour
2 tablespoons sugar, plus 1 tablespoon
1 lemon, zested
1/4 teaspoon fine sea salt
10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch pieces
3 tablespoons ice water
3 1/2 ounces almond paste, at room temperature, cut into 1/2-inch pieces
1/3 cup mascarpone cheese, at room temperature
1 teaspoon vanilla extract
2 tablespoons honey
6 large or 12 small fresh figs, sliced, stems removed or 20 dried figs, reconstituted *see Cook's Note
1/4 cup apricot jam

Steps:

  • Combine the flour, 2 tablespoons sugar, lemon zest, and salt in the bowl of a food processor. Pulse until blended. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, gradually add the water until moist clumps form. Turn the mixture out onto a work surface and form into a ball. Flatten the dough into a disk and wrap in plastic wrap. Chill the dough for 1 hour.
  • In a clean food processor bowl, combine remaining sugar, almond paste, mascarpone cheese, vanilla extract, and honey. Blend until smooth.
  • Position an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  • On a large sheet of parchment paper, roll out the dough into an 11-inch circle. Transfer the dough to a large, heavy baking sheet. Spread the almond filling over the dough, leaving a 2-inch border. Arrange the figs on top of the almond filling. Spoon the jam over the figs. Fold the dough border over the filling to form an 8-inch round, pleating the crust loosely and pinching to seal any cracks in the dough.
  • Bake the tart until the crust is golden, about 40 minutes. Place the baking sheet on a rack to cool for 10 minutes, then slide a metal spatula under the crust to free the tart from the parchment. Transfer the tart to a platter and serve.
  • Cook's Note: To reconstitute dried figs, simmer in water for 5 minutes. Let the mixture cool completely. Strain before using.

GLAZED FIGS WITH ALMONDS AND THYME



Glazed Figs with Almonds and Thyme image

Provided by Maggie Ruggiero

Categories     Cocktail Party     Vegetarian     Quick & Easy     Oscars     Fig     Almond     Shower     Healthy     Thyme     Engagement Party     Simmer     Gourmet

Yield Makes 18 hors d'oeuvres

Number Of Ingredients 5

1 cup dry white wine
3 tablespoons mild honey
18 small dried Black Mission figs (about 4 ounces)
1 thyme sprig plus 1 teaspoon thyme leaves, divided
18 salted roasted almonds

Steps:

  • Simmer wine, honey, figs, and thyme sprig in a small saucepan 3 minutes. Remove from heat and let steep, covered, 10 minutes. Return to heat and simmer, uncovered, until liquid is just syrupy, about 10 minutes. Cool figs in syrup. Cut a slit in each fig and gently press in a nut. Sprinkle with thyme leaves. Serve warm or at room temperature.

FIG ALMOND TART RECIPE - (4.2/5)



Fig Almond Tart Recipe - (4.2/5) image

Provided by jadedrosie

Number Of Ingredients 14

For crust
1 cup all purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons ice water
1/4 teaspoon vanilla extract
For filling
1/3 cup whole almonds (about 2 ounces)
1/3 cup sugar1 large egg
3 tablespoons unsalted butter, room temperature
4 teaspoons rum or brandy
12 ounces ripe figs, cut into halves
1/4 cup apricot marmelade

Steps:

  • Make crust: Preheat oven to 375°F. Combine first 3 ingredients in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Mix 2 tablespoons ice water and vanilla in small bowl. Pour water mixture over dough. Process until moist clumps form. Gather dough into ball; flatten into disk. Roll out on floured surface to 12-inch round. Cut 3 rounds about 5 inches big, fit into pie plate and trim excess dough. (or use shapes and molds you like) Using fork, pierce dough all over. Bake crust until pale golden, about 30 minutes (crust may shrink slightly). (I made just one regular size tart) Cool on rack. Maintain oven temperature. Make filling: Finely grind almonds with sugar in processor. Add egg, butter and 2 teaspoons rum. Process until batter forms. Pour filling into crust. Arrange fig halves atop filling. Bake until figs are tender and filling is golden and set, about 25 minutes. Melt jelly with remaining 2 teaspoons rum in heavy small saucepan over medium-low heat. Brush jelly mixture over figs. Cool tartelettes. Serve at room temperature.

Tips:

  • For the best results, use fresh figs that are ripe but not too soft.
  • If you don't have fresh figs, you can use dried figs that have been soaked in warm water for 30 minutes.
  • Be careful not to overcook the tart crust. It should be golden brown and cooked through, but not too hard.
  • Allow the tart to cool completely before slicing and serving. This will help the filling to set and prevent it from running.
  • Serve the tart with a dollop of whipped cream or ice cream for an extra special treat.

Conclusion:

This glazed fig and almond tart is a delicious and elegant dessert that is perfect for any occasion. The sweet and juicy figs are perfectly complemented by the nutty flavor of the almonds and the crispy tart crust. This tart is sure to impress your guests and leave them wanting more.

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