Green Fig Tart with Fig-Balsamic Glaze

I wasn’t planning to post this recipe. Why? Well, because there’s no big mystery to it and you could probably figure it out just from looking at the pictures. Plus, i’m lazy. Okay, make that the main reason. Here’s the story, a layer of frangipane goes on top of crisp and buttery rounds of puff pastry, some perfectly ripe green figs are arranged on top and glazed with apricot jam and served with a delicious fig-balsamic reduction to cut through the richness and sweetness of it all. After posting a photo on twitter and getting a big enthusiastic response from my friends i thought that maybe i should after all. When the big enthusiastic response turned into menace and i was warned i would get stalked if i did not, i knew this was a winner.

So here you have it, stalker friends. You win again.

Of course, the quality of the figs make all the difference in the world and i could go on and on about how good it is but the result is of course relative to the quality of the ingredients you are using. I was thinking that miniature versions of these fig tarts could also be turned into accompaniments to a more sophisticated cheese course. Just an idea if you’re so inclined to play with your food.

Now, can i go back to bed?

  • Green Fig Tart with Fig-Balsamic Glaze

  • Serves 6
    • For the Fig-Balsamic reduction:
    • 12 ripe black figs
    • 1 1/4 cup balsamic vinegar
    • For the green fig tart:
    • 1 sheet high quality puff pastry
    • 1 egg yolk (for eggwash)
    • 4 ounces unsalted butter, softened
    • 1/2 cup sugar
    • 1 1/4 cup ground almond
    • 1 egg
    • 2 tablespoons flour
    • 10 ripe green figs, sliced in eights
    • 1/4 cup apricot jam
    • 2 tablespoons water
    • For the balsamic-fig reduction:
    • Cut the black figs in half and scoop out the pulp (use the rest as a snack).
    • Place the fig pulp in a small saucepan and add the balsamic vinegar. Put on medium-low heat and reduce for about 15 min. Let it cool and strain.
    • For the green fig tarts:
    • Preheat oven to 350’F
    • Cut 6 rounds of puff pastry with a 3-inch pastry cutter and place them on a silpat on a baking tray.
    • Prick the center of the puff pastry rounds with a fork (leaving about 1/4 inch border untouched). Mix the egg yolk with a tablespoon of water and brush the eggwash on each pastry round.
    • For the frangipane, place the butter, sugar, ground almonds and the eggs in the bowl of a food processor. Process until emulsified and smooth. Add the flour and pulse until combined. Refrigerate until ready to use.
    • Bake the puff pastry round until golden brown, about 20 minutes. Remove from the oven and press each round down while hot with the flat side of a metal spatula (or place a sheet of parchment paper on top and cover with another sheet tray to prevent them from puffing too much). Add 1 1/2 tablespoon of almond frangipane in the center of each round and spread it around. Return to the oven for 5 more minutes.
    • Meanwhile, place the apricot jam and water in a small saucepan and bring to a boil. Reduce to a glaze.
    • Place the sliced green figs on top of the tarts and glaze with the apricot mixture.
    • Serve with a drizzle of the fig-balsamic reduction. Better enjoyed the same day.
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  • Anita

    A couple of weeks ago, I made a similar tart using pate brisee instead. But I sliced the figs and baked them with the frangipane base. Well that didnt work that well, I should’ve just left the figs raw like you did.

  • Cookin’ Canuck

    Your work is done – this tart is gorgeous! Go back to bed. I’m so glad you decided to post this.

  • deb

    That is so cruel. No fresh figs here till summer in our neck of the woods! My mouth is watering!!

  • Avanika (Yumsilicious Bakes)

    It’s these easy things that turn out to the best, most of the time!!

  • Foodie in Berlin

    Simple but inspired. I never tire of looking at your pictures or reading the recipes, thanks for posting!

  • diva@The Sugar Bar

    i wanna try this reduction. i love balsamic anything! Especially with ice cream. The last time i did a reduction i used port wine and porcini mushrooms so this is definitely up my street. beautiful x

  • Brian @ A Thought For Food

    This is truly stunning! I have never had green figs before, but I’m now incredibly curious.

  • christelle is flabbergasting

    Divine!!! Wish I could eat it NOW! Fig + balsamic glaze sounds like perfection!

  • Liren

    I am so glad you posted this! Figs are always worth posting and this is beyond stunning. Thank you for losing a little sleep for us fig lovers!

  • michele

    Mmmmmm! Coincidentally, I am eating figs today, but in the form of Indian Sweets! I’m a big fan of figs and fig spread. One of my favorite, easy meals is to smear Ficoco on a flat bread, top with goat cheese and bake for a few minutes. Delicious!

  • joudie’s Mood Food

    Glad you posted this. It looks amazing and it sure seems to be tasty from wehre i am looking. I cant wait to make this….

  • bunkycooks

    Your stalker friends were so right! This is a real beauty and we all thank you for the post. :)

  • Elizabeth

    What a gorgeous tart. I just love these green figs (popping up at markets near me now!)…they are just so much fresher tasting than missing figs…too sweet for my tastes.

  • sarah

    Killer idea! just mention frangipane and I’m salivating. Beautiful!

  • Will

    Brilliant! thank you for posting this.

  • Carolyn Jung

    Totally beautiful. And everyone who gets a taste will think you slaved all day on it. I won’t tell, if you don’t. 😉

  • Kitchen M

    Interesting how you combined both black and green figs! Are green figs supposed to be less sweeter than black ones? Or perhaps I just haven’t been able to find good green kinds?

  • Cyndy

    you have an incredible eye for color and your taste is impeccable.

  • Cristina @TeenieCakes

    I’m glad you posted this Green Fig tart. It’s gorgeous and I’m looking forward to making! :)

  • Trish

    Beautiful photos. The tart looks amazing. Thanks for sharing. I can’t say no to anything fig. I will certainly try it out.

  • jenjenk

    stalker friends?? did I hear “stalker friends”? AWWWW, you’re calling me by name! 😉

    Seriously, though…Just because YOU can figure stuff out just by looking at it, simpletons like myself love having recipes. This looks visually stunning!! Love it!!

  • Rachel (S[d]OC)

    Looks great. Thanks for taking the enormous effort to share.

    Go back to bed and pleasant dreams!

  • pigpigscorner

    So pretty! We don’t really get fresh figs here =( I’ve only seen those with maroon skin.

  • SkeeterNYC

    Chef, that is a beauty, if I can say so myself. I only wish I were brave enough to attempt it!

  • FerdieR1966

    wow great idea…luv figs…simple but look so elegant…ty :)

  • cakebrain

    oh oh oh! I love green figs but we can never get them fresh in the market…just the brown ones. My neighbour has a green fig tree that I sneak figs from occasionally though. I am coveting your cute tiny copper pot! must have!

  • cheap jerseys

    Looks great. Thanks for taking the enormous effort to share.

    Go back to bed and pleasant dreams!

  • Tokyo Terrace

    This is so pretty! I just love the color of the figs and the dramatic effect the balsamic reduction has on the plate. What a gorgeous presentation. And I’m sure it tastes even better than it looks! Glad you weren’t too lazy to post this 😉

  • air max 2010

    Oh Dear Lord, I am having a Godspell moment. My father would drive us miles for the best Maple Walnut Ice Cream in Connecticut/a man I loved, he ate ice cream every night and so do I. Thank you.