Fig and Almond Tart

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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.

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The best thing I ever ate

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Was short on time and used store bought pastry and sprinkled some sugar into it and the lemon zest. It worked just fine. Also skipped the jam glaze. It was a 5 star dessert right out of my kitchen. Absolutely awesome.

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Easy as can be. Wonderful crust. I didn't find it overly sweet. Just right in my opinion. A very nice way to use fresh figs. I had a couple of issues though. The crust sprung a few leaks when it was ten minutes away from being finished baking. So in order to not lose all the filling, I had to prop a few ramekins against the leaks to hold them closed. Also, I think I would cut down on the amount of almond filling as it began to bubble up and over the figs, ruining the nice look of them.

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As a dessert lover, the criticisms I would make are the followings:
The dough was delicious but on top of that too many flavors were mixed together(almond paste, honey, apricot jam, vanilla, figs. They all got lost and ended up by just tasting something sweet with no distinct flavor at all. With less flavors(maybe just the figs and almond paste this dessert would be a fine success!

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I loooved this recipe! It was the first tart I ever made and the crust was to die for. My mom got a whole bunch of figs from a friend and I had to find a way to use this. Perfect! I used guava jam (all I had for the glaze.