After baking this dessert 3 times these past 2 weeks and getting a lot of requests, here is the recipe of my fig-cinnamon almond tart. It is a real treat, to be eaten lukewarm for a savorier experience.

Preparation time: 10 minutes
Baking time: 10 + 45 minutes

Ingredients:

For the crust:
– a pre-made shortbread crust
or
– 300g of flour
– 150g of butter
– 50g of sugar
– a pinch of salt
– half a glass of lukewarm water (about 8cl)

For the garnish:
– about 10 figs
– a little bit of brown sugar

For the mixture:
– 50g of sugar
– 50g of ground almonds
– 2 eggs
– 10cl of crème fraîche
– a full tablespoon of ground cinnamon

Preparation of the crust

For a home-made shortbread crust, check out my step-by-step recipe, only adding 50g of sugar with the flour and salt in the first step. Line a pie plate with the dough and blind-bake it. To do so, prick the dough all over its surface using a fork and cover it with parchment paper. Cover the paper with some dried vegetables (such as lentils, white or red beans, chickpeas, split peas, etc…). Put it in a pre-heated oven for 10 to 15 minutes, at about 150ºC (thermostat 5).

Preparation of the mixture

In a bowl, put sugar and eggs and whisk them until it whitens. Add then the crème fraîche, ground almonds and ground cinnamon, mix well.

Completion of the tart

Pour the mixture on the dough (after, of course, removing the parchment paper and dry vegetables). Wash the figs, wipe them dry, remove the stalk and cut them in halves (be careful no to peel them though !).

Organise them carefully in a circular fashion, cut side above so that water evaporates from it and the figs’ flavors concentrate.

Dust brown sugar on top of it, and put at mid-height in the oven – still at a 150ºC temperature (thermostat 5). Bake until the mixture turns brown (about 40 to 45 minutes). Serve lukewarm with hot chocolate in winter, or a vanilla ice cream scoop in summer.

Also published on Medium.

This post is also available in: French