Fig and Almond Tart

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sooo good! i used rolled out store-bought pie crust and served it with vanilla ice cream... everything worked out perfectly. The flavors went so well together. I will definitely make this recipe again.

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Phenomenal and easy to make. I don't have a food processor and I made the dough by hand and it still turned out delicious.

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Easy and delicious!

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Excellent! I made this tart on a Saturday and it was gone in a flash! I had to make it again the very next day for Sunday dessert!

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We have three fig bushes and are overwhelmed with their abundance. This tart is delicious. I followed the recipe and watched the video. The lemon zest in the pastry is the perfect touch. I did not find any of it to be too sweet. Enjoy!!!!

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SO GOOD AND EASY

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Remember that fresh figs are much less sweet than dried, so adjust your apricot jam according to the fig, dried or fresh, use less for the dried fig and it wont be too sweet, this recipe is a winner!

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Delicious! After reading the reviews, I didn't want to have a fig newton bar (costs less and saves time just buying that from the store. I had mission figs from our last harvest that I had frozen so arranged them in halves on the pastry instead of slicing them so it wouldn't turn into mush. I also couldn't find mascarpone cheese at the local store and it was too late to drive around looking for it so I substituted it with a mixture of creamcheese and sourcream. I also put lemon zest into the filling which really heightend the flavors and cut the sweetness of the figs (otherwise it would've been too sweet. The end result gave a rustic homemade look but a gourmet taste to any palate! Definitely a keeper!

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Two words: Fig Newton.

I like the crust, the paste, the presentation, but all and all the crust with the figs really dose remind me of that cookie. I would keep the glaze, I think this is classic and an important part of the recipe and brings a different flavor to the party. I think next time I might try a different filling, but got me to try something different so 3 starts for that. I know, its Italian so anything other then figs would probably not work with the show.

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I made this recipe for Thanksgiving using a mix of dried calimyrna & mission figs. The tart looked beautiful initially, but the pieces of apricot in my preserves diminished its presentation. I should've sieved them out.

Flavor-wise, this recipe is good but not outstanding. I'd actually like more of the almond-mascarpone filling; I think it's spread a tad thin and that causes the tart to be drier than it should be.

Everyone loved the crust: It's delicious, but very crumbly, so the tart doesn't travel too well. I'll keep that in mind for next time. And there will be a next time. This recipe is too good to toss away, it just needs some tweaking.