Fig Tart with a Press-In Crust, No Rolling

A fig tart with a crust that gets pressed straight into the pan with your fingers, no rolling pin needed. The crust stays crisp because an almond cream layer sits between it and the figs.

Choosing figs that won't fall apart

Figs that are ripe but still firm to the touch work best. Overripe or weeping figs break down in the oven and turn to jam instead of holding their shape. Press gently on each fig and pick the ones that give slightly, not ones that already feel soft all the way through.

What keeps the bottom from turning soggy

The almond cream between the crust and the figs absorbs the juice the figs release as they bake, and forms a barrier between the crisp crust and the fruit. Without it, fig juice would soften the crust from below.

If the almond cream browns too fast, tent it loosely with foil for the last ten minutes, without undercooking the crust underneath.

The signs the tart is done right

The crust edges should be deep golden, and the almond cream in the center should look puffed and set, not jiggly when you nudge the pan. The figs on top shrink slightly and brown at the edges, and the smell of toasted almonds fills the kitchen. If the center still wobbles, give the tart a few more minutes.

The recipe

Fig Tart with a Press-In Crust

A tart with a press-in shortbread crust, almond cream, and fresh figs on top.

• Servings 8 slices
• Prep 20 min
• Cook 40 min
• Total 1 hr

Print recipe

Ingredients

Crust

• 1½ cups (7 oz / 200 g) all-purpose flour
• 4 oz / 115 g cold butter, cubed
• ⅓ cup (2.3 oz / 65 g) sugar
• pinch salt
• 1 egg yolk

Almond cream

• 1.75 oz / 50 g ground almonds
• 1.75 oz / 50 g sugar
• 1.4 oz / 40 g soft butter
• 1 egg
• 1 tsp vanilla extract

Topping

• 8-10 fresh figs, halved or quartered
• 2 tbsp honey (for drizzling)

Instructions

1. Preheat the oven to 350°F / 180°C.

2. In a bowl, rub the cold butter into the flour, sugar, and salt until sandy.

3. Add the egg yolk and bring together into a dough, even if still a bit crumbly.

4. Press the dough into a 9-inch (23 cm) tart pan with your fingers, bottom and sides, no rolling pin needed.

5. Prick the base with a fork and freeze for ten minutes.

6. Blind bake for twelve minutes until lightly golden, then cool slightly.

7. Whisk the almond cream ingredients until smooth and spread over the baked crust.

8. Arrange the fig halves over the almond cream, cut side up.

9. Bake for twenty-five to thirty minutes until the crust is golden and the figs are soft.

10. Drizzle the warm tart with honey before serving.

Frequently Asked Questions

Can I make the crust ahead?
Yes, press it into the pan and freeze for up to a month, then bake straight from frozen with a few extra minutes.

What if fresh figs aren't in season?
The season is short and there isn't a good substitute. Better to wait for next season than use dried figs, which behave completely differently when baked.

Can I swap the almond cream?
A thin layer of apricot jam or lekvar works in a similar way, but the almond cream also adds flavor and depth.