Fig And Almond Tart (tarta De Higos Y Almendras)

This Fig and Almond Tart, also known as Tarta de Higos y Almendras, is a classic dessert from Extremaduran cuisine. It's a delicious combination of sweet figs and nutty almonds, all wrapped in a buttery pastry crust.

Fig And Almond Tart (tarta De Higos Y Almendras)

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 cup cold water
  • 1 cup almond flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 1/4 cup unsalted butter, melted
  • 8-10 fresh figs, sliced

Instructions

  1. In a large bowl, combine the all-purpose flour, 1/4 cup sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the cold water, tossing with a fork until the dough comes together.
  2. Press the dough into a 9-inch tart pan, covering the bottom and sides. Chill in the refrigerator for 30 minutes.
  3. Preheat the oven to 375°F (190°C).
  4. In a separate bowl, mix together the almond flour, 1/2 cup sugar, almond extract, vanilla extract, and melted butter.
  5. Spoon the almond mixture into the chilled tart crust and spread it evenly.
  6. Arrange the sliced figs on top of the almond mixture in a decorative pattern.
  7. Bake the tart in the preheated oven for 35-40 minutes, or until the crust is golden brown and the figs are tender.
  8. Allow the tart to cool before serving. Enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
35g
Protein
5g
Fat
16g

Supplies

9-inch tart pan Mixing bowls Spatula Measuring cups and spoons

Tools

Oven

Serving suggestions

Serve the Fig and Almond Tart with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.

Tips & tricks

For a variation, you can also add a sprinkle of cinnamon or a drizzle of honey on top of the tart before serving.

Cost

$15