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Perfect Fresh Fig Tart Recipe with Almond Cream and Rosemary Honey Glaze

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A quick and easy fresh fig tart featuring a buttery crust, creamy almond filling, and a fragrant rosemary honey glaze, perfect for last-minute desserts or entertaining.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/2 cup (113 g) unsalted butter, cold and cubed
  • 2 tbsp granulated sugar
  • Pinch of salt
  • 2–3 tbsp ice water
  • 3/4 cup (75 g) almond flour
  • 1/4 cup (57 g) unsalted butter, softened
  • 1/3 cup (40 g) powdered sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1/4 tsp almond extract (optional)
  • 12–15 medium fresh figs, ripe but firm
  • 1/4 cup (85 g) honey
  • 2–3 fresh rosemary sprigs, finely chopped
  • 1 tsp fresh lemon juice

Instructions

  1. Make the tart crust: In a food processor, pulse flour, sugar, and salt to combine. Add cold cubed butter and pulse until mixture resembles coarse crumbs with some pea-sized pieces. Slowly add ice water, pulsing just until dough starts to come together. Avoid overmixing. Turn dough onto floured surface, press into disk, wrap in plastic, and chill at least 30 minutes.
  2. Prepare almond cream filling: Beat softened butter with powdered sugar until creamy. Add egg, vanilla extract, and almond extract if using, mixing well. Fold in almond flour until smooth and spreadable.
  3. Preheat oven to 350°F (175°C). Lightly butter or spray tart pan.
  4. Roll out chilled dough on floured surface into 12-inch circle about 1/8 inch thick. Transfer to tart pan, press into sides, trim excess, and prick bottom with fork.
  5. Spread almond cream evenly over crust. Arrange halved or quartered figs cut side up on top.
  6. Bake tart for 35-40 minutes until crust is golden and almond cream is set but slightly soft in center.
  7. Make rosemary honey glaze: Warm honey with chopped rosemary over low heat for about 5 minutes. Remove from heat, stir in lemon juice, and let cool slightly.
  8. Brush glaze generously over figs and almond cream once tart is out of oven and slightly cooled (about 10 minutes).
  9. Cool tart completely on wire rack before slicing to allow almond cream to firm up.

Notes

If dough is too soft when rolling, chill for 10 more minutes. For a crisper crust, blind bake for 10 minutes before adding filling. Do not overbake almond cream; it should have a slight wobble when done. Use firm but ripe figs for best texture. Warm honey gently to preserve flavor and strain rosemary bits if desired. Tart can be stored refrigerated up to 3 days or frozen up to 1 month.

Nutrition

Keywords: fig tart, almond cream, rosemary honey glaze, fresh figs, easy dessert, homemade tart, fruit tart, quick dessert

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