Fig and Almond Tart with Raspberry Coulis
Fig and Almond Tart with Raspberry Coulis
Ingredients
For the Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons ice water, plus 1 tablespoon as needed
For the Almond Filling (Frangipane)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup almond flour
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract, optional
For the Fig Topping and Glaze
- 6 fresh figs, stemmed and thinly sliced
- 2 tablespoons apricot jam, warmed
For the Raspberry Coulis
- 1 1/2 cups fresh or frozen raspberries
- 2 tablespoons granulated sugar, or to taste
- 1 teaspoon lemon juice
Instructions
- 1
Prepare the tart crust: In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, and salt. Add the cold cubed butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Alternatively, pulse in a food processor.
⏱️ 5 min
- 2
Gradually add 3 tablespoons of ice water, mixing until the dough just comes together. If needed, add the additional 1 tablespoon of ice water, 1 teaspoon at a time. Form the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min
- 3
Preheat your oven to 375°F. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough gently into the bottom and up the sides of the pan. Trim any excess dough. Prick the bottom of the crust all over with a fork.
⏱️ 10 min•🌡️ 375
- 4
Line the tart shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the parchment paper and weights, then continue to bake for another 5 minutes, or until the crust is lightly golden. Remove from oven and let cool slightly.
⏱️ 20 min•🌡️ 375
- 5
While the crust is baking, prepare the almond filling: In a medium bowl, cream together the softened unsalted butter and 1/2 cup granulated sugar until light and fluffy. Beat in the large egg, vanilla extract, and almond extract (if using) until well combined. Fold in the almond flour until just incorporated.
⏱️ 10 min
- 6
Spread the almond filling evenly into the cooled, blind-baked tart crust. Arrange the thinly sliced fresh figs decoratively over the almond filling. Place the tart on a baking sheet.
⏱️ 5 min
- 7
Bake the tart for 30 to 35 minutes, or until the almond filling is golden brown and set, and the figs are tender. Remove from the oven. Gently brush the warm apricot jam over the hot figs and filling for a glossy finish. Let the tart cool completely on a wire rack before slicing.
⏱️ 35 min•🌡️ 375
- 8
Prepare the raspberry coulis: In a small saucepan, combine the raspberries, 2 tablespoons granulated sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until the raspberries break down and the sugar dissolves, about 5 to 7 minutes.
⏱️ 7 min
- 9
Press the raspberry mixture through a fine-mesh sieve into a small bowl to remove seeds. Discard the solids. Chill the coulis until ready to serve. Serve slices of the fig and almond tart with a drizzle of raspberry coulis.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Fig and Almond Tart with Raspberry Coulis
Ingredients
For the Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons ice water, plus 1 tablespoon as needed
For the Almond Filling (Frangipane)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup almond flour
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract, optional
For the Fig Topping and Glaze
- 6 fresh figs, stemmed and thinly sliced
- 2 tablespoons apricot jam, warmed
For the Raspberry Coulis
- 1 1/2 cups fresh or frozen raspberries
- 2 tablespoons granulated sugar, or to taste
- 1 teaspoon lemon juice
Instructions
- 1
Prepare the tart crust: In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, and salt. Add the cold cubed butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Alternatively, pulse in a food processor.
⏱️ 5 min - 2
Gradually add 3 tablespoons of ice water, mixing until the dough just comes together. If needed, add the additional 1 tablespoon of ice water, 1 teaspoon at a time. Form the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min - 3
Preheat your oven to 375°F. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough gently into the bottom and up the sides of the pan. Trim any excess dough. Prick the bottom of the crust all over with a fork.
⏱️ 10 min•🌡️ 375 - 4
Line the tart shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the parchment paper and weights, then continue to bake for another 5 minutes, or until the crust is lightly golden. Remove from oven and let cool slightly.
⏱️ 20 min•🌡️ 375 - 5
While the crust is baking, prepare the almond filling: In a medium bowl, cream together the softened unsalted butter and 1/2 cup granulated sugar until light and fluffy. Beat in the large egg, vanilla extract, and almond extract (if using) until well combined. Fold in the almond flour until just incorporated.
⏱️ 10 min - 6
Spread the almond filling evenly into the cooled, blind-baked tart crust. Arrange the thinly sliced fresh figs decoratively over the almond filling. Place the tart on a baking sheet.
⏱️ 5 min - 7
Bake the tart for 30 to 35 minutes, or until the almond filling is golden brown and set, and the figs are tender. Remove from the oven. Gently brush the warm apricot jam over the hot figs and filling for a glossy finish. Let the tart cool completely on a wire rack before slicing.
⏱️ 35 min•🌡️ 375 - 8
Prepare the raspberry coulis: In a small saucepan, combine the raspberries, 2 tablespoons granulated sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until the raspberries break down and the sugar dissolves, about 5 to 7 minutes.
⏱️ 7 min - 9
Press the raspberry mixture through a fine-mesh sieve into a small bowl to remove seeds. Discard the solids. Chill the coulis until ready to serve. Serve slices of the fig and almond tart with a drizzle of raspberry coulis.
⏱️ 3 min