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Fresh Fig Tart

This dessert is a testament to the farm-to-table philosophy in Israeli cuisine, showcasing the natural sweetness and delicate texture of fresh figs. So, let’s roll up our sleeves and bring the taste of an Israeli summer to our Shabbat table!

7 / 10
cook time:
2 h
Prepared pie crust (or homemade if you prefer) 1
Almond flour 2/3 Cup
Sugar 3/4 Cup
Cornstarch 3/4 Tsp
All-purpose flour 1 Tsp
Unsalted butter 5 Tbsp
Sea salt 1 pinch
Vanilla extract 1/2 Tsp
Almond extract 1/4 Tsp
Egg, beaten 1
Dark rum 1 Tbsp
Fig jam 1/2 Cup
Fresh figs 1 Pounds
Step 1
Roll out the pre-made pie crust to fit a 9-inch tart pan. Chill the prepared crust for at least 1 hour.
Step 2
Preheat your oven to 325 degrees. Prepare the tart filling by combining the almond flour, sugar, cornstarch, and flour. Beat the butter, salt, and vanilla and almond extracts until incorporated, then gradually add the egg and rum.
Step 3
Spread the almond cream evenly over the chilled crust and bake for 40 minutes, until golden brown. Let it cool for 40 minutes.
Step 4
Spread the fig jam over the surface of the tart. Arrange the fresh figs on top, cut into quarters or sixths. If not serving right away, refrigerate. Enjoy this Fresh Fig Tart as a sweet ending to your Shabbat meal, and celebrate the bounty of the fig season in Israel.