Valley Fig Growers

Candied California Fig Tart With Toasted Almond Crust

Makes 8 servings


Toasted Almond Crust:

2/3 cup whole natural almonds, toasted*

5 tablespoons butter, softened

2 tablespoons sugar

1 egg yolk

1 cup all-purpose flour

Honey-Lemon Filling:

1 package (8 ounces) cream cheese, softened

2 tablespoons honey

1 teaspoon grated lemon peel

Candied Figs:

1 package (about 8 ounces) each Blue Ribbon Orchard Choice or Sun-Maid California Figs

3/4 cup water

4 tablespoons honey

2 tablespoons lemon juice

2 teaspoons grated lemon peel


2 tablespoons sliced almonds, toasted*

Powdered sugar


  1. To make Toasted Almond Crust: Heat oven to 350º. Coat a 9-inch tart pan with removable bottom with vegetable cooking spray. In bowl of food processor, pulse almonds until finely ground. In mixer bowl, cream butter and sugar; beat in yolk, then almonds to blend thoroughly. Mix in flour to blend thoroughly. Gather dough into a ball and press evenly into tart pan. Bake in center of oven about 25 minutes until golden brown. Cool on rack.
  2. To make Honey-Lemon Filling: In small bowl, mix all ingredients to blend thoroughly; cover and set aside.
  3. To make Candied Figs: Trim stems from figs, then halve vertically. In 2-quart saucepan, mix all ingredients and bring to boil over medium heat. Reduce heat to low; cover and simmer about 25 minutes, mixing often until figs are glazed and about 3 tablespoons liquid remains. Remove from heat; cool to room temperature.
  4. To assemble tart: Remove side of tart pan and place crust on serving plate. Evenly spread filling in crust. Arrange fig halves on filling; drizzle with any remaining liquid. Garnish with almonds and dust lightly with powdered sugar. Serve immediately or refrigerate up to 1 hour.

* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven. NOTES: All components of the tart can be prepared a day in advance. Wrap and store cooled crust at room temperature; cover and refrigerate filling and figs in separate containers and store sliced almonds in plastic bag. Bring filling and figs to room temperature before assembling tart.

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 444
  • % Calories from Fat 49%
  • Fat 24
  • Cholesterol 76
  • Protein 7
  • Carbohydrates 52
  • Fiber 6
  • Iron 2
  • Sodium 144
  • Calcium 114
  • Potassium 341