Trouver une recette :

Fig tart

Star InactiveStar InactiveStar InactiveStar InactiveStar Inactive

Make this tart in the autumn when figs and walnuts are in season.



Serves 6 :

For pâte sablée:

  • 200g flour
  • 100g butter
  • 30g sugar
  • 1/2 lemon grated zest

For the filling:

  • 7 large fresh figs
  • 2 tbsp of runny honey
  • 30g of walnut pieces
  • 2 tbsp sugar
  • knobs of butter
  • 1 flan tin 22cm diameter


Fig tart













  • Preparation of the pastry: knead all the ingredients together for 3 to 5 minutes, either by hand or in a food processor using a pastry hook.  You should now have a block of pastry.  Refrigerate for 15 minutes, covered with a sheet of baking parchment.  
  • Preheat the oven to 200° (th7). 
  • Spread the pastry over a sheet of baking parchment, then press it into the flan tin without removing the parchment.
  • Spread the honey over the base; open up the figs to form flower shapes and place them evenly on top.  Distribute the walnut pieces amongst the figs, sprinkle the sugar over the top , add knobs of butter and bake in the oven for 30 minutes.  
  • Serve warm or cold with fromage frais.   
  • Bon appétit!






with whipping cream and serve as an accompaniment