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Fig, Almond and Honey Tart | mylittlelarder.com

Fig, Almond and Honey Tart

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2
Author My Little Larder


  • 1 sheet store bought puff pastry approximately 30cm x 30cm or 12in x 12in
  • 1 egg
  • dash of water
  • 2/3 cup frangipane see recipe below
  • 3-4 fresh figs
  • 1 Tbsp honey
  • dash of water
  • 3 Tbsp sliced almonds


  1. Preheat oven to 190C (375F).
  2. In a small bowl, make the egg wash by lightly beating the egg and a dash of water with a fork. Cut pastry into two - one piece should be 2/3 and the other should be 1/3. Take the larger (2/3) piece and cut in half widthways - these will be your bases. Take the other 1/3 and slice into 4 strips length ways. Cut these 4 strips further as required to make a border around the larger bases (as per picture above). Using a pastry brush, brush the edges of the bases with the egg wash then attach the borders. Then brush the borders. Take a fork and ‘dock’ (prick the base lightly all over with a fork) the bases to prevent them rising too much. Place on a baking tray and bake for approximately 15 minutes or until golden. Remove from oven and gently press down on the pastry with a clean tea towel to force out some of the hot air and reduce the amount of puff.
  3. Spread the frangipane over the bases, avoiding the borders. Slice the figs into 6-8 segments depending on their size and place on the frangipane. I like to brush the borders again with egg wash. Place back in the oven for approximately 10 minutes or until the pastry is golden and the frangipane is puffed and starting to turn golden too.
  4. While the tarts are cooking, place sliced almonds in a dry frypan over medium heat and toast until light brown and starting to give off their aromas. Place the honey in a small bowl and microwave for 20 sec until runny (alternatively you can also place in a small saucepan and do this over the stove). Add a dash of water to the honey and mix.
  5. Remove the tarts from the oven, scatter over the almonds and drizzle with honey. Serve warm (or also good at room temperature) with a big dollop of mascarpone or whipped cream.