The Culture of Food and Drink

Home / Recipe  / Baking  / Figs Tart Up

Figs Tart Up

For those of us of a certain age, our first encounter with figs came not in life but in a movie theater when Oliver Reed used a fig, deftly cut open from the bottom, to help Alan Bates appreciate the pleasures of sensuality as he struggled with his attraction to Glenda Jackson in the 1969 classic, “Women in Love.” Watching Oliver Reed spread open that ripe fig was the height of eroticism to a young boy.

After the movie I rushed out and bought a basket of figs and marveled at their round fullness. The ones that were ripe had a heaviness that made my juvenile heart race with excitement. But to my young palate, used to simple fruits like apples and pears, figs were much too strong tasting.

An irresistible bargain inspires new fig creations

I learned to appreciate figs when I lived in a house with a fig tree. I enjoyed watching the fruit slowly form, first as a small bulb attached to a twig, then bulging into a soft, round shape, expanding into a fullness that invited the touch.figs at the market

In one of my most pleasurable, early food moments I watched a fig ripen and picked it just as its nectar collected at the bottom. Biting into its warm sweetness, I was hooked. My breakfast routine after that required only a cup of black coffee, a piece of dry toast and a trip to the fig tree.

Recently I visited a fresh produce store in our neighborhood. Because I buy my fruits and vegetables at farmers markets, nothing much tempted me, but as I was about to walk out empty-handed, a display near the checkout counter caught my attention: A flat of 40 figs was priced at $3.99, usually the cost of a single basket. Seeing me staring at the display, a store clerk confided that the figs were so very ripe they had to be sold immediately, hence the extraordinary price.

Indeed, some were bruised, others already attacked by mold, but with the clerk’s permission, I replaced the bad figs with good ones and carried home a wonderful prize.

Yet, as anyone with a fruit-bearing tree knows, while the first appearance of fruit on a tree seems akin to a miracle, as the season progresses and the small gathering of fruit turns into a seemingly unending torrent, that miracle can become a curse.

Now that I was home, what to do with all those figs?

Crystallized ginger crust

Given that I had so many figs, a rare occasion, I allowed myself a day of baking. I made, variously, a tart with a sweetened fig puree and quartered figs only, a second with a light sprinkling of raw sugar added, a third that included the puree, figs and sugar but allowed a drizzle of custard, and, another that had all of the above and added roasted, chopped almonds. All the tarts were good, but I still felt unsatisfied, as if there were one more adjustment I needed to make.

In the past I had experimented with crystallized ginger in pie crusts. Finely ground, the ginger and its sugar are so thoroughly spread throughout the crust, their flavors influence but do not dominate the flavor profile of the dessert.

fig tart with crystallized ginger crust

With that last addition, I felt I had a winner. The crystallized ginger added a sense of heat, contrasting perfectly with the sensual figs. Served at a dinner party, my choices were confirmed. The fig tart was approvingly declared “not too sweet, so full of flavor.”

A pate brisee dough, thinly rolled out, creates a flaky starting point for the layers of flavors in the tart. The fig confit has a rich huskiness. A simple custard binds those flavors together. The roasted almonds complete the contrasts of flavor and texture. All four ingredients can be prepared days ahead so the tart can be easily assembled on the day.

Fig Tart With Custard, Crystallized Ginger and Almonds

Makes a 9-inch tart, or three or four 3-inch tartlets

For the fig confit:


4 of the ripest figs, washed, quartered lengthwise
1 teaspoon raw sugar
1 tablespoon water


1. Scrape off and finely chop the inner part of the figs. Discard the skins.
2. In a small saucepan, mix together the fig puree, sugar and water. Heat over a medium flame. Simmer and stir frequently for five minutes.
3. Set aside to cool. This will keep in a refrigerated, sealed container for several days.


For the custard:
Custard is easier to make than you might think. This recipe is simplicity itself. The uncooked custard can be refrigerated for up to two days.


1 large farmers’ market fresh egg
¼ cup white sugar
½ cup heavy cream (not whipping cream) Trader Joe’s sells the only cream I can find without preservatives


1. Beat together the egg and sugar.
2. Add the cream and blend well.


For the roasted almonds:


¼ cup whole, raw almonds


1. Roast the almonds in a 350 F oven for 10 minutes, shaking the pan every so often to prevent burning.
2. Remove, let cool and roughly chop. The roasted almonds can be kept in a sealed jar for several weeks.


For the dough:
I prefer a thin crust, because I want the figs, custard and almonds to predominate, but if you like a more substantial crust, double the recipe.


1 tablespoon or 3 pieces of crystallized ginger
1¼ cups all-purpose white flour (I like King Arthur flour)
½ teaspoon sea salt, finely ground
1 teaspoon white or raw sugar
1 stick or ½ cup sweet butter, kept cold, finely chopped
3 tablespoons ice cold water


  1. Use a chef’s knife to chop up the crystallized ginger as much as you can before further grinding in a food processor with a metal blade. Don’t worry if you’re left with large pieces. Add the flour, sea salt, sugar and butter. Pulse for 30 seconds until well combined.
  2. With the food processor on, slowly add the ice-cold water in a steady stream. If the flour accumulates on the sides of the processor, shake it loose. Add enough water so the flour gets crumbly and sticks together.
  3. Lightly flour a work surface and your hands. If you are making smaller tarts, divide the dough accordingly. Gently work the dough into a flattened disk about 5 to 6 inches in circumference for the large tart, 2 to 3 inches for the small, turning it so all sides are dusted with flour. Wrap in plastic and refrigerate for at least one hour or overnight.
  4. Brush melted sweet butter on the tart pan. Place in the freezer for at least 30 minutes or overnight. This will guarantee that the dough will not stick to the pan.


Assembling the tart:
To keep the tart as fresh as possible, bake just before serving.


Ingredientsfigs in the tree
2 baskets ripe figs, washed
fig confit
roasted almonds
tart dough


  1. Before rolling out the dough, let it sit on the counter 30 minutes. Preheat the oven to 400 F.
  2. Again, lightly flour a work surface. Roll out the dough evenly, starting in the middle and working to the outer edges, keeping the round shape as much as possible. Create a circle of dough 2 to 3 inches larger than the circumference of the tart pan so there’s enough to line the sides.
  3. Take the tart pan out of the freezer. Use the rolling pin to transfer the dough onto the pan. Start on one edge, lifting the dough onto the rolling pin, moving forward until the dough has wrapped around the rolling pin. Gently place the dough on the tart pan, being careful to press the dough against the sides of the pan. Use a paring knife to gently cut off the excess dough.
  4. Use pieces of the excess dough to fill any holes or close any tears. Tarts are very forgiving.
  5. Using the paring knife, poke holes every few inches on the bottom of the tart to release steam during baking. Pour pastry weights or uncooked rice to cover the dough. Bake 10-15 minutes in the preheated oven or until the crust is lightly browned. Cool on a rack. Carefully remove the pastry weights or rice.
  6. Reduce the oven temperature to 350 F.
  7. Using a pastry brush, spread the fig confit evenly over the bottom as well as the sides of the crust. Cut off and discard the stems from the figs and quarter them lengthwise. Lay the figs on the bottom of the tart, cut side up, in a decorative way, which usually means placing them in circles within circles. Sprinkle with 1 tablespoon raw sugar. Place the tart on a baking tray and put in the oven. Bake 20 minutes.
  8. Remove the tart from the oven. Drizzle custard over the figs. Sprinkle with roasted almonds. Return to the oven for another 30 minutes.
  9. Check to see that the custard has set. Be careful not to burn the figs. Remove the tart and let cool on a rack.
  10. Serve warm, dusted with powdered sugar and with a bowl of vanilla ice cream or freshly whipped cream.

Zester Daily contributor David Latt is a television writer/producer with a passion for food. His new book, “10 Delicious Holiday Recipes” is available from Amazon. In addition to writing about food for his own site, Men Who Like to Cook, he has contributed to Mark Bittman’s New York Times food blogBittenOne for the Table and Traveling Mom. He continues to develop for television but recently has taken his passion for food on the road and is now a contributor to Peter Greenberg’s travel site and the New York Daily News online.

Photos, from top:
Small version of the fig tart with custard, crystallized cinger and almonds.
Figs at the market.
Fig tart with custard, crystallized ginger and almonds.
Figs in a tree.
Credits: David Latt

Zester Daily contributor David Latt is a television writer/producer with a passion for food. Putting his television experience to good use, he created Secrets of Restaurant Chefs, a YouTube Channel, with lively videos by well-known chefs sharing their favorite recipes. In addition to writing about food for Zester Daily and his own sites, Men Who Like to Cook and Men Who Like to Travelhe has contributed to Mark Bittman's New York Times food blog, BittenOne for the Table and Traveling Mom.  His helpful guide to holiday entertaining, "10 Delicious Holiday Recipes,"  is available on Amazon eCookbooks. He still develops for television but finds time to take his passion for food on the road as a contributor to Peter Greenberg's travel siteNew York Daily NewsHuffington Post/Travel and Luxury Travel Magazine.