Try this fig tart recipe to make the ultimate summer dessert while seasonal figs last. Sweet, nutty and figgy, the tart is generously topped with fresh figs to create a delightful fruity treat. What’s more? It requires only 40 minutes of hands-on time!
Preheat oven to 350 F/175 C. Butter a 9-inch round fluted tart pan (with removable bottom) and set aside.
To make the crust, place flour, granulated sugar, and salt in the bowl of a stand mixer. Add the softened butter and process in short pulses, until the mixture crumbles. Add milk and mix, in short pulses. The mixture should have the consistency of wet sand. Transfer the mixture into the buttered tart pan. Firmly press the crust mixture into the pan, pressing evenly on the bottom and up the sides of the pan with heels of your hands and your fingers. Bake for 15 to 20 minutes, until lightly golden. Cool completely before filling.
To make the praline cream, whisk the softened butter and praline. Add egg and corn starch, then add whipping cream and whisk again.
To assemble the tart, garnish the tart crust with the praline cream, arrange quarters of figs on top in concentric circles. Decrease the oven temperature to 330 F/165 C and bake for 60 to 65 minutes. Once the tart is baked, sprinkle with flaked almonds and let it cool on a wire rack.
Make the dough for the tart crust with hands, by rubbing the softened butter into dry ingredients, or use a wire pastry blender if you do not have a stand mixer.