Almond Amaretto & Fig Tart
If figs are not in season, then substitute with plums, apricots, blackberries or raspberries, but don't miss out on this deliciousness.
Cook Time: 45 minutes + 1 hour bake time

Difficulty: Medium
Serves: 4-5 people
Tagged in: Baking & Roasting, Cuisine, Desserts, Eggs, Fruits, Italian, Main Ingredient, Others, Pies & Tarts, Recipes, Type of Dish
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½ roll sweet pastry 

For the filling
300 g castor sugar
300 g unsalted butter, softened
3 eggs
300 g almonds, ground
100 ml amaretto liqueur
8 small fresh figs, trimmed of stalk & halved


  1. Preheat the oven to 180 degrees C.
  2. Prepare pastry as per instructions and leave to rest in the refrigerator for an hour before rolling out. Use a 26cm fluted loose bottomed tart tin, with sides about 3.5cm high. Follow the instructions for rolling out the pastry and blind bake the tart shell. Allow the pastry case to cool completely before adding the filling.

For the filling

  1. Preheat the oven to 150 degrees C.
  2. Using an electric whisk, beat the sugar and butter together until pale and fluffy. Add the eggs, one at a time, continuing to beat as you add each one. Then add the ground almonds and amoretto liqueur, mixing to incorporate.


  1. Pour filling into the tart case and then place the figs in a circle around the middle of the tart, with the cut side facing up.
  2. Bake for an hour or until cooked through and golden. Allow the tart to cool in the tin itself.
  3. Serve with mascarpone cream or double cream.