Fig and Almond Tart

A tart made with an almond crust and fresh figs is just the thing to take the chill out of the air on a crisp autumn day, while warm allspice and cinnamon create a fragrant fall aroma in your kitchen. Ditch the traditional pumpkin pie and serve this at your Thanksgiving dinner and watch your guests gobble it up.
Makes: 8 to 10 servings
Skill Level: Beginner

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Step 1

Preheat oven to 350°F.

Step 2

In bowl of food processor, pulse almonds until finely ground. Add flour, brown sugar, cinnamon, salt and allspice; pulse until combined. Add butter and egg yolk; pulse until a dough forms. Press dough into and up sides of tart pan.

Step 3

In bowl of food processor, process almond paste, butter, sugar and egg until thoroughly combined. Add flour and salt; process until just combined. Spread evenly into tart shell. Top with halved figs.

Step 4

Bake 45 to 50 minutes or until crust and almond fillings are lightly browned. Let cool completely in pan on cooling grid. Microwave peach preserves until melted, about 15 seconds, and brush onto cooled tart.

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slivered almonds

1/2 cup slivered almonds

all-purpose flour

all-purpose flour (3/4 cup for crust, 2 tablespoons for filling)

dark brown sugar

1/3 cup dark brown sugar

ground cinnamon

1/4 teaspoon ground cinnamon


salt (1/8 teaspoon for crust, 1/4 teaspoon for filling)

ground allspice

1/8 teaspoon ground allspice

Softened butter

2 tablespoons Softened butter

cold butter

6 tablespoons cold butter (cut into 1/2 inch pieces)

egg yolk

1 egg yolk

almond paste

1/2 package almond paste (4 oz.)

granulated sugar

2 tablespoons granulated sugar


1 egg

apricot preserves

1 tablespoon apricot preserves (or peach)

Fresh Ripe Figs

7 Fresh Ripe Figs (about 3/4 lb, halved)




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