Tarte aux figues (nut-free)

I wanted to try an almond-free version for the traditional French fig tart, which usually has a rich frangipane filling and happens to be one of my favorite desserts of all time. Since my mom is allergic to nuts, I needed a substitute for the almond flour. After some research, I found a great alternative using no nuts at all. I modified it here and there until I came up with a really, REALLY! delicious tart. I must say, I was a bit skeptical at first, but the result was both beautiful and delicious. Here’s the recipe.

Ingredients (for a 24 cm round baking pan):

Pâte Sucrée:

200 g all-purpose flour

50 g sugar

115 g butter (or substitute part of the butter with olive oil: use 1/3 butter and the rest olive oil, reducing the total fat to about 90 g to avoid an overly oily dough)

1 small egg

A pinch of salt

Filling:

500 g figs (you may need more, depending on their size)

3 tbsp flour

3 tbsp sugar (to macerate the figs)

50 g sugar (for the custard)

3 tbsp butter

3 eggs

1 tsp vanilla extract

Zest of 1 lemon

1 tbsp lemon juice

60 g Greek yogurt (nonfat or regular both work)

Instructions:

1. Make the Pâte Sucrée:

1. In a bowl, mix cold butter and sugar until combined.

2. Add the egg and salt, and mix with your hands until the dough is homogeneous. Be careful not to overwork the dough.

3. Shape the dough into a flattened disk, wrap it in plastic wrap, and refrigerate for 6 to 24 hours (or freeze for 30 minutes if short on time).

2. Prepare the Filling:

1. Wash the figs, cut them into quarters, and place them gently in a bowl with the lemon juice and 3 tbsp of sugar. Toss carefully to avoid breaking the figs. Set aside to macerate while you prepare the custard.

3. Assemble the Tart:

1. Remove the pâte sucrée from the fridge or freezer and place it between two sheets of baking paper. Roll it out into a circle large enough to cover your baking pan.

2. Butter the pan and line the bottom with baking paper. Transfer the dough to the pan, pressing gently to fit the shape. Trim any excess dough for a neat edge.

3. Place the crust in the freezer for about 10 minutes to firm up.

4. Preheat your oven to 180°C (356°F).

4. Make the Custard:

1. In a bowl, mix the sugar and butter until smooth and light in color.

2. Add the eggs and vanilla extract, mixing until combined.

3. Gradually add the sifted flour, followed by the lemon zest, lemon juice, and Greek yogurt. The consistency should be light, slightly watery, and smooth.

5. Bake the Tart:

1. Remove the crust from the freezer and pour the custard mixture over it.

2. Arrange the figs on top, starting from the outer edge and working inward. Sprinkle a little sugar over the figs to help them caramelize.

3. Bake for 40–45 minutes, or until the tart is golden and a knife inserted into the custard comes out clean.

6. Add a Finishing Touch:

For a shiny finish, warm ½ tbsp of jelly (any flavor works) in the microwave until liquid. Brush it over the figs. (Optional but recommended for a polished appearance.)

7. Cool and Serve:

Let the tart cool completely, preferably overnight. Store in the fridge, but serve at room temperature.

Notes:

The result is a perfect balance of flavors: the custard filling is light and not overly sweet, complementing the figs beautifully, while the crust is crisp and buttery.

You can try this same recipe, replacing the figs with other fruit, like prunes. All you have to do is adjust the amount of sugar depending on the fruit tartness, and the amount of fruit used so that you can cover the baking pan surface.