- 500g pack shortcrust pastry
- 5 figs (ripe or green)
- 1 large juicy orange
- 1 tbsp honey
- 150g unsalted butter
- 3 tbsp brown sugar
- 200g almond flakes
- 2 egg yolks
After satisfying my craving for figs the Syrian way (i.e.: wrapped in a loaf of bread) I decided to turn the extra figs my mum sent all the way from Damascus into a tart.
Here’s an easy figs tart recipe to impress your foodie friends with this figs season!
Assemble your ingredients
Preheat the oven to 400 degrees F or 250 C.
Roll out the pastry on a floured surface until it is stretched out then line it up in a small baking tray. Let the pastry come above the rims. Chill in the fridge for 25 minutes.
Cut the figs vertically in half
Make orange zest
Squeeze the orange
Transfer the orange juice into a large bowl then add the honey
Place the figs (cut face up) on a baking tray then pour the juice over them. Bake in the oven on medium heat for 10 minutes until golden.
Remove figs from oven and place aside. Reserve the juice in a bowl.
Take the pastry out of the fridge. Prick the base lightly with a fork. Cover the base with baking beans (or dry chickpeas) then bake blind on medium heat for 15 minutes. Remove the beans and continue baking for another 10 minutes on low heat. Remove from oven and let it cool off.
Finely chop the almonds
Whisk the butter and brown sugar together. Add the almonds, egg yolk, orange zest and 2 tbsp of the reserved juice and mix well together. (You can use an electric processor).
Spread the mix over the pastry
Add the figs on top of the mix. Bake for 1 hour or until surface is golden and slightly gooey.
Dish out and enjoy those delicious calories with a spoonful of your favorite ice cream.