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Fig and Almond Tart

A Taste of ProvenceThis recipe comes from Tricia Robinson who lives in Provence for a large part of the year and runs cooking holidays/courses from her farmhouse home. I can not do justice to it in a few sentences so why not take a quick look at the website "A Taste of Provence - culinary adventures in a Provencal farmhouse" -


1 - 2 lb. ripe figs
1/4 cup lavender honey, to glaze tart
ready-made shortcrust or paté sablé
1 cup ground almonds
1/2 cup sugar
2 eggs
2 tsp. pastis or Ricard

  • Line a 9-1/2 inch, loose bottomed tart pan with the pastry, pressing well into the sides. Prick the base with a fork, line with foil, and fill with dried beans or weights. Bake at 375°F for 20 minutes. Remove foil and beans and bake 5 minutes longer. Remove from oven and leave to cool for 10 minutes.
  • Lightly beat the eggs and add the almonds, sugar, and pastis. Pour almond mixture into the pie shell. Cut the figs in half, top to bottom. Place in circles, cut side up, in the pie shell, packing them in quite closely and pushing slightly into the almond mixture.
  • Bake for 40 - 45 minutes at 375°F until almond mixture sets.

Makes 1 tart

Tricia Robinson
A Taste of Provence