Fig and Almond Tart

Ananás e Hortelã
Fig and Almond Tart


90 grams butter
90 milliliters maple syrup
250 grams spelt flour
1 eggs (whisked)
100 grams softened butter
100 grams brown sugar
100 grams ground almonds
2 eggs
ground cinnamon
6 figs


1Melt the butter with the maple syrup.
2Let cool and add the flour and the whisked egg.
3Knead well until a homogeneous dough is formed.
4Shape the dough into a ball, wrap in plastic wrap, and refrigerate for about 1 hour.
5Preheat oven to 360°F.
6Remove the dough from the refrigerator and roll out into a rectangular shape with a thickness of about 4 millimeters.
7Place the dough in a greased pie pan, spread it evenly and prick the base with a fork.
8Cover the dough with parchment paper and dried beans on top (to weigh down the dough so it doesn't rise) while baking for about 15 minutes.
9Prepare the filling by whisking the softened butter with the sugar and almonds for about 5 minutes.
10Add the eggs, one by one and the cinnamon, and whisk some more.
11Remove the dough from the oven, remove the paper and the weights, and add the filling, smoothing the surface.
12Halve the figs and arrange them on top of the filling.
13Bake for about 20 minutes.
14Once cooled, remove from the pan and serve.
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