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Glazed Fig & Almond Tart

 Glazed Fig & Almond Tart
Even people who say they normally don’t care for figs would enjoy this. The glazed fruit covers a smooth, luxurious filling of honey-sweetened cream cheese accented with lemon.
12 ServingsPrep: 45 min. Bake: 30 min.+ cooling


  • CRUST:
  • 2/3 cup sliced almonds, toasted
  • 1 cup all-purpose flour
  • 6 tablespoons butter, softened
  • 1/4 cup sugar
  • 2 egg yolks
  • 1 pound dried figs (preferably Mission figs), stemmed and halved
  • 3/4 cup water
  • 1/4 cup honey
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons honey
  • 1 teaspoon grated lemon peel
  • Sliced almonds, toasted
  • Cnfectioners' sugar


  • Place almonds in a food processor; cover and pulse until ground. Add
  • flour; pulse to combine. Set aside.
  • In a large bowl, cream butter and sugar until light and fluffy; beat
  • in egg yolks. Gradually add flour mixture and mix well. Press onto

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Glazed Fig & Almond Tart (continued)

Directions (continued)

  • the bottom and up the sides of a greased 9-in. fluted tart pan with
  • removable bottom. Bake at 350° for 30-35 minutes or until golden
  • brown. Cool on a wire rack.
  • In a large saucepan, combine all ingredients for glazed figs; bring
  • to a boil. Reduce heat; cover and simmer for 25-30 minutes or until
  • figs are tender. Uncover; cook an additional 5-10 minutes or until
  • figs are glazed and 3 tablespoons liquid remains. Remove from the
  • heat; cool completely.
  • For filling, in a small bowl, beat the cream cheese, honey and lemon
  • peel until smooth; spread over crust. Arrange figs over filling;
  • drizzle with remaining liquid. Serve immediately or cover and
  • refrigerate until chilled. Just before serving, sprinkle with
  • almonds and confectioners' sugar if desired. Yield: 12 servings.