| Level: | Easy |
| Total: | 2 hr |
| Prep: | 10 min |
| Inactive: | 1 hr 10 min |
| Cook: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar, plus 1 tablespoon
- 1 lemon, zested
- 1/4 teaspoon fine sea salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch pieces
- 3 tablespoons ice water
- 3 1/2 ounces almond paste, at room temperature, cut into 1/2-inch pieces
- 1/3 cup mascarpone cheese, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- 6 large or 12 small fresh figs, sliced, stems removed or 20 dried figs, reconstituted *see Cook’s Note
- 1/4 cup apricot jam
Instructions
- Combine the flour, 2 tablespoons sugar, lemon zest, and salt in the bowl of a food processor. Pulse until blended. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, gradually add the water until moist clumps form. Turn the mixture out onto a work surface and form into a ball. Flatten the dough into a disk and wrap in plastic wrap. Chill the dough for 1 hour.
- In a clean food processor bowl, combine remaining sugar, almond paste, mascarpone cheese, vanilla extract, and honey. Blend until smooth.
- Position an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- On a large sheet of parchment paper, roll out the dough into an 11-inch circle. Transfer the dough to a large, heavy baking sheet. Spread the almond filling over the dough, leaving a 2-inch border. Arrange the figs on top of the almond filling. Spoon the jam over the figs. Fold the dough border over the filling to form an 8-inch round, pleating the crust loosely and pinching to seal any cracks in the dough.
- Bake the tart until the crust is golden, about 40 minutes. Place the baking sheet on a rack to cool for 10 minutes, then slide a metal spatula under the crust to free the tart from the parchment. Transfer the tart to a platter and serve.
- Cook’s Note: To reconstitute dried figs, simmer in water for 5 minutes. Let the mixture cool completely. Strain before using.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 387 |
| Total Fat | 21 g |
| Saturated Fat | 11 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 2 g |
| Sugar | 23 g |
| Protein | 5 g |
| Cholesterol | 49 mg |
| Sodium | 116 mg |
Reviews
LOVE THIS RECIPE! IT IS A GO-TO FOR US DURING FIG SEASON! IT MAKES A PRETTY PRESENTATION AS WELL
Delicious! I just made this, and it is lovely. I used a tart pan, abs it worked beautifully. Thinking about some sprinkles of goat cheese, after it is done baking, to make it more savory.
Utterly delightful and delicious tart. Have made many times and I am getting ready to make again for my Mother. Thanks Giada for this wonderful recipe.
My family and boyfriend loved this tart. They’re all health nuts, so I cut out the sugar entirely, found a apricot jam that had no added sugar, and used whole wheat flour to make the crust, and it turned out delicious and was naturally sweet from the honey and fruit. Now I don’t feel bad eating this as an afternoon snack instead of a dessert.
My husband is the baker in the family. He made this twice – first with a purchased crust and the second time he made the crust per the recipe. While the tart was wonderful the first time, it was better with the thicker dough. I have frozen figs so we can have this tart for Christmas.
.easy and tasty. similar to a frangipane tart Only difference is that I had a crust in the freezer…old pastry chef habits die hard. loved this
Fantastic! Easy to make and a real crowd pleaser! Even my 11 year old son loved it!!
I followed this recipe without changes or substitutions. The tart is very good and original but I would like to figure out a replacement for the figs since fresh figs are not available all year around and I wouldn’t want to make it with dried figs.
I made this using fresh figs. I substituted 2% Greek yogurt for the Mascarpone cheese since I had it on hand. I omitted the apricot jam and used a Publix brand pie crust. It was delicious and probably healthier than using the expensive Mascarpone cheese. The almond paste really complimented the figs.
ok, so I tried to go back and change the rating, the reason for the two stars is I wanted people to notice this, had I been told this, it would have made all the difference in the world. I made the version with fresh figs when available and it was delicious….perfect dessert. Another time I made it and I had to use dried figs and it truly was not the same, I ate the crust and had to throw the rest away, the dried figs in it did not give it the same flavor at all………it overwhelmed it and made it way too sweet, IMO even if you leave out the jam it is still terrible.!!