Healthy(ish) cooking on a Budget(ish)

Late Summer Honey Almond Fig Tart

Honey Almond Fig Tart

Figs are a weird looking fruit native to the Middle East & western Asia. Growing up, dried figs and figgy desserts (no, not fig newtons!) were a staple whenever we went to visit our Armenian family or Persian friends. Here in Seattle though, I’ve been looking for figs for weeks at the stores without luck. But guess what I found tucked away in the organic fruit corner yesterday? Yup, figs! They weren’t even labeled or priced and the poor check out guy had to call three different supervisors to get a price on them because no one knew what they were! But I finally got them home and made this slightly sweet, slightly nutty tart on an easy homemade puff pastry right away.

Doesn’t it look beautiful?

Honey Almond Fig Tart

 

 

Print Recipe
Late Summer Honey Almond Fig Tart
Honey Almond Fig Tart
Course Dessert
Prep Time 10 Minutes
Cook Time 20 Minutes
Passive Time 30 Minutes
Servings
servings
Ingredients
Course Dessert
Prep Time 10 Minutes
Cook Time 20 Minutes
Passive Time 30 Minutes
Servings
servings
Ingredients
Honey Almond Fig Tart
Instructions
  1. Making the puff pastry is up first! In a large bowl, mix flour with butter. Obviously there will be large chunks of butter everywhere, but don’t worry about it!
  2. Carve out a hole in the center of the bowl and pour in the ice water. Fold in flour mixture until a loose ball forms. If pastry is too dry and won’t stick together, add water by the teaspoon. If pastry is too wet and sticky, add flour by the tablespoon.
  3. Flour the counter and start rolling out the ball of pastry. Roll into a loose rectangle, fold into thirds, and roll out the opposite way into another loose rectangle. Repeat this 6-8 times.
  4. On the last fold, wrap in plastic wrap and stick in the refrigerator for 20-30 minutes.
  5. Welcome back! Preheat the oven to 375.
  6. Pull out that puff pastry tart out and form into a large circle or rectangle on a large piece of parchment paper. The tart should be thin, about an eighth to a quart inch (about the same thickness as a thin crust pizza)
  7. Spread the honey evenly around the whole tart.
  8. Layer the almonds on top.
  9. Layer the sliced figs on top in whatever design you like!
  10. Toss a few almonds and rosemary on top. Add a few more lines of honey if you like as well!
  11. To create the "crust", I simply roll in and twist slightly as I make my way around the tart.
  12. Put in the oven for about 15 minutes until crust is cooked, but not brown. In the meantime, make egg wash by mixing together the egg and milk well.
  13. Pull the pastry out and “wash” the crust with the egg wash. Cook for another 5 minutes until the crust is a golden brown.
  14. Serve warm! This tart serves about 4.
Recipe Notes

Pro tip: I bet this tart tastes amazing with a layer of goat cheese between the honey and almonds. I will it try someday soon, but if you try it out let me know what you think!

Nutrition facts per serving: 509 calories, 22.5g of fat, 10.2g of saturated fat, 80mg of cholesterol, 28mg of sodium, 507mg of potassium, 73.5g of fiber, 43.2g of sugar, 9g of protein. 24% of Vitamin A, 5% of Vitamin C, 9% of Calcium, 15% of Iron.



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