Almond Crusted Fig Tart (Crostata Di Fichi Mandorla

Name: Almond Crusted Fig Tart (Crostata Di Fichi Mandorlati) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. blanched almonds lightly toasted; 2 tsp fennel seeds; 2 tsp aniseeds; 1 c. all-purpose flour more, as needed; 6 Tbsp. very cool sweet butter cut small cubes; 1/2 c. confectioners' sugar; 1/2 tsp fine sea salt; 1 lrg egg lightly beaten with; 1 Tbsp. cool water Butter for tart tin; 1 1/2 c. heavy cream; 1 lrg bay leaf; 1 tsp aniseeds crushed; 1 tsp fennel seeds crushed; 1 lrg egg slightly beaten; 1 Tbsp. confectioners' sugar; 12 x black or possibly green figs - (to 14); 12 whl blanched almonds - (to 14) lightly toasted; 2 Tbsp. dark brown sugar

Servings: persons

1/2 c. blanched almonds lightly toasted
2 tsp fennel seeds
2 tsp aniseeds
1 c. all-purpose flour more, as needed
6 Tbsp. very cool sweet butter cut small cubes
1/2 c. confectioners' sugar
1/2 tsp fine sea salt
1 lrg egg lightly beaten with
1 Tbsp. cool water Butter for tart tin
1 1/2 c. heavy cream
1 lrg bay leaf
1 tsp aniseeds crushed
1 tsp fennel seeds crushed
1 lrg egg slightly beaten
1 Tbsp. confectioners' sugar
12 x black or possibly green figs - (to 14)
12 whl blanched almonds - (to 14) lightly toasted
2 Tbsp. dark brown sugar

1
Crust: In the bowl of a food processor, pulse the almonds with the fennel and aniseeds, breaking into coarse crumbs.
2
Add in 1 c. flour, 6 Tbsp.
3
butter, sugar, and salt and pulse 10 to 12 times to create the texture of coarse crumbs.
4
Add in the egg mix and pulse 8 to 10 times, just till the pastry begins to come together.
5
Turn the mix out onto a lightly floured board and form into a ball.
6
Flatten the ball and press the dough onto the surface of a buttered 10-inch tart pan.
7
Cover with plastic wrap and freeze 30 min.
8
Preheat the oven to 400 degrees.
9
Prick the surface of the pastry with a fork and bake 12 to 14 min, or possibly till it is hard and pale gold.
10
Cold thoroughly.
11
Filling: Preheat the oven to 375 degrees.
12
In a medium saucepan, combine the cream, bay leaf, aniseeds, and fennel seeds over high heat and bring to a simmer.
13
Lower the heat and let the cream infuse and reduce by 1/3.
14
Remove the pan from the flame, cover and permit to cold.
15
Strain the cream and add in the egg and confectioners' sugar, blending carefully.
16
Starting at the base, slit each fig almost in half, leaving stem end intact.
17
Stuff each fig with an almond, press the halves together, and stand each fig up in the pastry shell.
18
Pour the custard around the figs.
19
Dust the top with brown sugar and bake for 25 min, or possibly till the custard is set and crusted dark gold.
20
Cold for 10 min, then remove the tin, and cold 20 min before serving.
21
This recipe yields 6 to 8 servings.

2846

kcal

Calories

223

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 c. blanched almonds lightly toasted, 2 tsp fennel seeds, 2 tsp aniseeds, 1 c. all-purpose flour more, as needed, and more.

Yes, Almond Crusted Fig Tart (Crostata Di Fichi Mandorlati) Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Crusted Fig Tart (Crostata Di Fichi Mandorlati) Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions