Make Ahead

Snappy Gingered Fig Tart

September 27, 2009
Author Notes

Our fig tree produced fruit much later this year than it had last year, but we are having a bountiful harvest nonetheless. Here is a sweet treat taking advantage of these fresh figs! —StephanieBezner

  • Serves 8
Ingredients
  • Tart Crust
  • 1 2/3 cups gingersnaps
  • 4 tablespoons melted butter
  • Tart Filling
  • 5 ounces raw almonds, blanched and peeled
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 pound figs, quartered
  • 5 teaspoons honey
  • 1 teaspoon water
In This Recipe
Directions
  1. Preheat oven to 375 degrees. Process gingersnaps in a food processer until they are crumbs. Pour gingersnap crumbs into a bowl and combine with melted butter. Spread and press into an 8" round tart pan with removable base. Pre-bake tart shell for 8 minutes. Allow tart shell to cool.
  2. In a food processor, process almonds, sugar, vanilla, butter and salt. Once the mixture is crumbly, add two eggs until smooth paste develops.
  3. Once tart shell has cooled a bit, spread the almond mixture in the base of the tart. Arrange the cut figs on top of the almond mixture, pushing in a bit. Bake the tart until puffed and golden, about 40 to 45 minutes. (You should put the tart pan on a baking sheet to avoid overflow.)
  4. Combine honey and water and heat 15 seconds in microwave. Once tart has cooled for a few minutes, brush top of tart with honey mixture.
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