Fresh Fig Tart


This fresh fig tart looks stunning, and it's super-simple to make. Sweet fresh figs pair naturally with almond, but if fresh figs are scarce, topping with other fresh, in-season fruit like peaches or strawberries will work well too.

Prep Time:
30 mins
Additional Time:
3 hrs 5 mins
Total Time:
3 hrs 35 mins
10 servings
Nutrition Profile:



  • ½ cup unsalted butter, softened

  • ¼ cup sugar

  • 1 large egg yolk

  • ¾ cup whole-wheat pastry flour

  • ½ cup all-purpose flour

  • ½ teaspoon salt


  • 2 cups plain unsweetened almond milk

  • 2 teaspoons vanilla extract

  • ½ teaspoon salt

  • ½ cup sugar

  • 4 large egg yolks

  • 2 tablespoons cornstarch

  • Zest of 1 lemon, reserved

  • 2 teaspoons lemon juice

  • 1 pound fresh figs, stemmed and quartered lengthwise

  • 1 tablespoon honey


  1. To prepare crust: Stir butter, 1/4 cup sugar and 1 egg yolk in a large bowl with a spoon or rubber spatula until smooth. Add pastry flour, all-purpose flour and salt; stir just until the dough is crumbly and holds together. Coat a 9-inch tart pan with removable bottom with cooking spray. Transfer the dough to the pan and press into the bottom and up the sides of the pan. Freeze until firm, 18 to 20 minutes. Meanwhile, preheat oven to 350 degrees F.

  2. Place the tart pan on a baking sheet and bake until set and golden, 18 to 20 minutes. Set the pan on a wire rack and let cool completely, about 20 minutes. Remove the cooled crust from the pan and place on a serving plate or cake stand.

  3. While the crust cools, prepare the filling: Combine almond milk, vanilla and salt in a medium saucepan; cook over medium-high heat, stirring occasionally, until simmering around edges, about 5 minutes. Whisk sugar and egg yolks in a medium bowl until pale and thick, about 2 minutes; whisk in cornstarch until smooth. Whisking constantly, gradually add half of the hot milk mixture to the egg mixture in the bowl and then gradually pour the egg mixture into the saucepan, whisking constantly. Bring to a boil over medium heat, whisking constantly; cook until the custard is thickened, 5 to 8 minutes. Remove from heat and whisk in lemon juice.

  4. Spread the custard in the crust, cover directly with plastic wrap and refrigerate until fully chilled and firm, at least 2 hours or up to 8 hours.

  5. When ready to serve, arrange figs on top of the custard; drizzle with honey and sprinkle with lemon zest.


To make ahead: Prepare through Step 4 and refrigerate for up to 8 hours. Top with figs just before serving.

Equipment: 9-inch tart pan with removable bottom

Nutrition Facts (per serving)

276 Calories
12g Fat
39g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Serving Size 1 slice
Calories 276
% Daily Value *
Total Carbohydrate 39g 14%
Dietary Fiber 3g 10%
Total Sugars 24g
Added Sugars 17g 34%
Protein 4g 8%
Total Fat 12g 16%
Saturated Fat 7g 33%
Cholesterol 117mg 39%
Vitamin A 572IU 11%
Vitamin C 2mg 2%
Folate 38mcg 9%
Sodium 273mg 12%
Calcium 124mg 10%
Iron 1mg 6%
Magnesium 22mg 5%
Potassium 168mg 4%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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