Butter pie crust is spread with an almond mascarpone cream and topped with fresh fig slices, for a delicious and rustic dessert. It’s easy to make and tastes incredible!

Fig Tart Slice with Almond Crust

Looks like a big slice of fruit pizza, doesn’t it?

Fresh fig season is just about over, so it’s time for a last fresh fig hurrah.

I call this a “rustic” tart because it’s free form, meaning you just roll out a big hunk of tart dough and fold over the edges.

Adding Fresh Sliced Calimyrna Figs to Almond Butter Tart
There’s a charming beauty about free form tarts, and it’s hard to go back to making tarts in the pan when doing a rustic tart is just so quick and easy.
Folding in Rustic Tart Crostata Crust using Spatula and Hands
Below the figs is a creamy mascarpone almond filling, with a little hint of orange blossom honey.
Fig Almond Tart - With Golden Crust and Rustic Circular Shape


Fig Tart Slice with Almond Crust

Rustic Fig Almond Tart

Buttery pie crust is spread with an almond mascarpone cream and topped with fresh fig slices, for a delicious and rustic dessert. It's easy to make and tastes incredible!

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For the crust:

  • 7.5 oz flour, by weight (1.5 cups, measured)
  • 2 tbsp sugar
  • pinch of salt
  • 1.25 sticks of butter cubed
  • 1/4 cup ice water
  • 2 tsp white wine vinegar this prevents the development of gluten

For the Tart:

  • 3.5 oz sliced almonds toasted
  • 4 oz mascarpone
  • 4 tbsp orange blossom honey
  • 1 tbsp amaretto
  • 2 tbsp sugar
  • 1/2 lb calimyrna fresh figs
  • 1 tbsp fig jam or apricot jam


  • Place the flour, sugar, and salt in a food processor and pulse a couple times until combined. This not only aerates (sifts) the flour, but distributes everything evenly. Add the cubed butter and pulse about 10 times until it looks like pea sized crumbs. Stream in the water and vinegar, pulsing occasionally to evenly distribute, and open up the food processor. It should still look really crumbly, but pinch some of the dough together, and see if it clumps up. If it clumps together when you pinch the dough, dump it all out onto a piece of plastic wrap, and use the plastic wrap to form it into a flat disk. Pop it into the fridge for an hour.
  • Clean out your food processor bowl, and process the almonds until thoroughly ground up (almost into a paste). Add the mascarpone, honey, amaretto, and sugar, and let it run for about 30 seconds until it’s smooth and creamy.
  • Preheat the oven to 400 degrees F.
  • Roll your dough out on a big piece of parchment paper, into a 11 or 12 inch circle. Spread the almond cream on top, leaving an inch and half border. Slice the figs and arrange them on top.
  • Brush the figs with the fig jam, and use a flat turner to help you fold over the edges of the crust.
  • Bake for 40 minutes until golden brown and crisp. Enjoy!!!!


Calories: 422kcal, Carbohydrates: 44g, Protein: 6g, Fat: 26g, Saturated Fat: 12g, Cholesterol: 54mg, Sodium: 93mg, Fiber: 3g, Sugar: 22g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.