Almond Crusted Fig Tart (Crostata Di Fichi Mandorlati) Recipe

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Servings: 6


Cost per serving $2.86 view details
  • 1/2 c. blanched almonds lightly toasted
  • 2 tsp fennel seeds
  • 2 tsp aniseeds
  • 1 c. all-purpose flour more, as needed
  • 6 Tbsp. very cool sweet butter cut small cubes
  • 1/2 c. confectioners' sugar
  • 1/2 tsp fine sea salt
  • 1 lrg egg lightly beaten with
  • 1 Tbsp. cool water Butter for tart tin
  • 1 1/2 c. heavy cream
  • 1 lrg bay leaf
  • 1 tsp aniseeds crushed
  • 1 tsp fennel seeds crushed
  • 1 lrg egg slightly beaten
  • 1 Tbsp. confectioners' sugar
  • 12 x black or possibly green figs - (to 14)
  • 12 whl blanched almonds - (to 14) lightly toasted
  • 2 Tbsp. dark brown sugar


  1. Crust: In the bowl of a food processor, pulse the almonds with the fennel and aniseeds, breaking into coarse crumbs. Add in 1 c. flour, 6 Tbsp. butter, sugar, and salt and pulse 10 to 12 times to create the texture of coarse crumbs. Add in the egg mix and pulse 8 to 10 times, just till the pastry begins to come together.
  2. Turn the mix out onto a lightly floured board and form into a ball. Flatten the ball and press the dough onto the surface of a buttered 10-inch tart pan. Cover with plastic wrap and freeze 30 min.
  3. Preheat the oven to 400 degrees.
  4. Prick the surface of the pastry with a fork and bake 12 to 14 min, or possibly till it is hard and pale gold. Cold thoroughly.
  5. Filling: Preheat the oven to 375 degrees.
  6. In a medium saucepan, combine the cream, bay leaf, aniseeds, and fennel seeds over high heat and bring to a simmer. Lower the heat and let the cream infuse and reduce by 1/3. Remove the pan from the flame, cover and permit to cold. Strain the cream and add in the egg and confectioners' sugar, blending carefully.
  7. Starting at the base, slit each fig almost in half, leaving stem end intact. Stuff each fig with an almond, press the halves together, and stand each fig up in the pastry shell.
  8. Pour the custard around the figs. Dust the top with brown sugar and bake for 25 min, or possibly till the custard is set and crusted dark gold. Cold for 10 min, then remove the tin, and cold 20 min before serving.
  9. This recipe yields 6 to 8 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 210g
Recipe makes 6 servings
Calories 515  
Calories from Fat 271 53%
Total Fat 31.08g 39%
Saturated Fat 15.3g 61%
Trans Fat 0.0g  
Cholesterol 141mg 47%
Sodium 317mg 13%
Potassium 410mg 12%
Total Carbs 55.07g 15%
Dietary Fiber 5.3g 18%
Sugars 32.46g 22%
Protein 8.56g 14%
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