Fig and Almond Tart



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


  1. Melt the butter with the maple syrup.
  2. Let cool and add the flour and the whisked egg.
  3. Knead well until a homogeneous dough is formed.
  4. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for about 1 hour.
  5. Preheat oven to 360°F.
  6. Remove the dough from the refrigerator and roll out into a rectangular shape with a thickness of about 4 millimeters.
  7. Place the dough in a greased pie pan, spread it evenly and prick the base with a fork.
  8. Cover 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.
  9. Prepare the filling by whisking the softened butter with the sugar and almonds for about 5 minutes.
  10. Add the eggs, one by one and the cinnamon, and whisk some more.
  11. Remove the dough from the oven, remove the paper and the weights, and add the filling, smoothing the surface.
  12. Halve the figs and arrange them on top of the filling.
  13. Bake for about 20 minutes.
  14. Once cooled, remove from the pan and serve.
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