Pioneer Woman Fig Tart Recipe

This Pioneer Woman Fig Tart Recipe is a buttery and elegant dessert, which includes fresh figs and almond flour. It’s a restaurant-quality dish, ready in about 1 hour and 35 minutes.

Pioneer Woman Fig Tart Recipe Ingredients

For the Tart Crust:

• 1 ¼ cups all-purpose flour
• ¼ cup powdered sugar
• ½ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 1 egg yolk
• 2–3 tablespoons ice water

For the Almond Filling (Frangipane):

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 1 cup almond flour (or finely ground almonds)
• 2 large eggs
• 1 teaspoon vanilla extract (or almond extract)
• 1 tablespoon all-purpose flour
• Pinch of salt

For the Topping:

• 6–8 fresh figs, sliced
• 1 tablespoon honey or apricot jam (for glaze)
• 2 tablespoons sliced almonds (optional)

How To Make Pioneer Woman Fig Tart Recipe

1. Make the crust: Mix flour, powdered sugar, and salt. Cut in butter until the mixture resembles coarse crumbs. Add egg yolk and ice water until dough just forms.
2. Chill the dough: Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
3. Preheat and prep crust: Preheat oven to 375°F (190°C). Roll out dough and fit into a 9-inch tart pan. Trim edges and prick the base.
4. Blind bake the crust: Line with parchment, fill with pie weights, and bake for 15 minutes. Remove weights and bake 5 more minutes until golden.
5. Prepare the frangipane: Cream butter and sugar. Add eggs one at a time, then mix in almond flour, vanilla, flour, and salt. Spread into crust.
6. Add fig slices: Arrange figs on top in a circular pattern.
7. Bake the tart: Bake for 25–30 minutes until filling is set and golden.
8. Glaze and garnish: Brush with honey or jam while warm. Sprinkle sliced almonds if using.

Recipe Tips

• Can I make the crust ahead of time? Yes, refrigerate the dough for up to 2 days or freeze for up to 1 month.
• What figs work best? Use ripe but firm fresh figs for the best texture and flavor.
• How to tell if the tart is done? The filling should be golden and set in the center.
• Can I use store-bought crust? Yes, for a shortcut, use a pre-made tart shell.
• How to get a glossy finish? Gently warm honey or jam before brushing it over the tart.

What To Serve With Fig Tart

Serve this fig tart with simple, complementary sides:

• A scoop of vanilla ice cream
• Lightly whipped cream
• Espresso or black tea
• Fresh berries
• Sparkling wine or dessert wine

How To Store Fig Tart

Refrigerate: Store covered in the fridge for up to 3 days. Best served slightly warmed or at room temperature.

Freeze: Wrap tightly and freeze for up to 1 month. Thaw in the fridge and reheat gently before serving.

Fig Tart Nutrition Facts

• Calories: 320 kcal
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 75mg
• Sodium: 120mg
• Total Carbohydrates: 32g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use dried figs instead of fresh?
Fresh figs are ideal, but soaked and sliced dried figs can be used in a pinch.

Is almond flour necessary?
Yes, it gives the frangipane its flavor and texture. Substitutes may affect the result.

How do I avoid a soggy crust?
Blind baking helps prevent sogginess by setting the crust before adding filling.

Can I make this tart dairy-free?
Use dairy-free butter alternatives and check your tart crust ingredients.

Why is my tart filling too runny?
Underbaking or using overly ripe figs with high moisture can cause this.

Try More Recipes:

• Pioneer Woman Baked figs Recipe
• Pioneer Woman Fig Jam Recipe
• Pioneer Woman Fig Compote Recipe