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Perfect Fig and Almond Tart with Brown Butter Custard Filling

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A sophisticated yet easy-to-make tart featuring a flaky crust, nutty almond undertones, and a silky brown butter custard topped with fresh figs and toasted almonds. Perfect for entertaining or a special treat.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ¼ cup (30g) powdered sugar
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1–2 tablespoons ice water
  • ½ cup (115g) unsalted butter (for browning)
  • ⅓ cup (65g) granulated sugar
  • 3 large eggs
  • ¼ cup (28g) almond flour
  • ¾ cup (180ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract (optional)
  • 8–10 medium fresh figs, sliced in half lengthwise
  • ¼ cup (20g) toasted sliced almonds
  • 1 tablespoon honey or maple syrup (optional)

Instructions

  1. Prepare the Tart Crust (15-20 minutes + chilling): In a large bowl, whisk together flour, powdered sugar, and salt. Add cold, cubed butter and work into flour until coarse crumbs form. Beat egg yolk and add to bowl. Slowly add ice water until dough just comes together. Shape into disc, wrap, and chill at least 30 minutes.
  2. Roll and Bake the Tart Shell (20-25 minutes): Preheat oven to 350°F (175°C). Roll out chilled dough to 12 inches diameter. Transfer to 9-inch tart pan, press into edges, trim excess, and prick bottom with fork. Chill shell 10 minutes. Line with parchment and pie weights. Blind bake 15 minutes, remove weights and parchment, bake 5-7 more minutes until golden. Cool slightly.
  3. Make the Brown Butter Custard Filling (15 minutes): Brown butter in saucepan over medium heat until golden and nutty, about 4-5 minutes. Remove from heat and cool slightly. In medium bowl, whisk sugar and eggs until smooth. Stir in almond flour. Slowly whisk in browned butter, heavy cream, vanilla, and almond extract if using until smooth and thick.
  4. Assemble and Bake (35-40 minutes): Pour custard into pre-baked tart shell. Arrange fig halves cut side up on custard, pressing slightly. Sprinkle toasted almonds on top. Bake at 350°F (175°C) for 35-40 minutes until custard is set but slightly wobbly. Toothpick near fig should come out mostly clean. Cool completely on wire rack.
  5. Finishing Touches: Drizzle honey or maple syrup over tart if desired. Chill at least 1 hour before serving. Slice carefully with sharp knife, wiping between cuts.

Notes

Chilling the dough is key to a crisp, tender crust. Brown butter carefully over medium heat to avoid burning. Blind bake the crust to prevent sogginess. Tent tart with foil if custard browns unevenly. Use fresh figs for best texture and flavor. Can substitute gluten-free flour and coconut cream for dietary adaptations.

Nutrition

Keywords: fig tart, almond tart, brown butter custard, fig dessert, easy tart recipe, seasonal dessert, brunch dessert

Find it online: https://lirafood.com/perfect-fig-and-almond-tart-recipe-easy-brown-butter-custard-filling/