Moroccan · Pastry
Moroccan Honey, Fig & Almond Tart
A frangipane tart with a Moroccan accent: an almond cream scented with orange-flower water and cinnamon, crowned with fresh figs and glazed with warm honey. The figs slump into the sweet almond as it bakes, and a scatter of pistachios finishes a tart that tastes of late-summer Morocco.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Serves
- 8
- Level
- Medium
Ingredients
- 1 sheet shortcrust pastry
- 120 g ground almonds
- 100 g butter, softened
- 100 g sugar
- 2 eggs
- 1 tsp orange-flower water
- 1/2 tsp cinnamon
- 6 fresh figs, quartered
- 3 tbsp honey
- 2 tbsp pistachios, chopped
Method
- 1
Line the tin
Line a tart tin with the pastry and chill while you make the filling.
- 2
Make frangipane
Beat the butter and sugar until fluffy, then beat in the eggs, ground almonds, orange-flower water and cinnamon.
- 3
Fill
Spread the almond cream into the pastry case.
- 4
Top with figs
Arrange the fig quarters cut-side up, pressing them lightly in.
- 5
Bake
Bake at 180°C for 35–40 minutes until the frangipane is set and golden.
- 6
Glaze and finish
Brush the warm tart with honey and scatter with pistachios.
Chef's tips
- Chill the lined pastry case to keep it crisp and prevent shrinking.
- Choose ripe but firm figs so they hold their shape on top.
- Warm the honey slightly so it brushes on as a glossy glaze.
Frequently asked questions
Can I use dried figs?
Fresh figs are best for the juicy, jammy top. If using dried, soak them until plump first, though the texture will be denser.
What is frangipane?
A sweet almond cream of butter, sugar, eggs and ground almonds that bakes into a soft, cakey filling — here perfumed with orange-flower water and cinnamon.