This rustic fresh fig and almond tart, or Figalette as we like to call it, is the perfect dessert to make when figs are at their peak. This lovely summer tart is made with sweet ripe fig slices, arranged over a rich almond cream, and baked in a flaky, buttery crust. The galette is naturally sweetened with just a hint of maple syrup, and of course the delightful natural sweetness of the figs.
The almond cream is made with a mix of almond paste and vegan cream cheese (I used Violife plain cream cheese). You can buy a store-bought vegan almond paste if you can find it, or whip up your own almond paste using our recipe.
We think you’ll love this too!
Figalette – Fresh Fig & Almond Galette
- Preheat the oven to 375℉. Line a baking sheet with parchment paper.
- Combine the almond paste, cream cheese, and maple syrup in the bowl of a food processor. Blend until smooth.
- Roll out the dough into an 11-inch circle. Transfer the prepared baking sheet.
- Spread the almond filling over the dough, leaving a 2-inch border.
- Remove the stems from the figs. Cut the figs into wedges or slices.Arrange on top of the almond cream.
- Fold the dough border over the filling, pleating the crust loosely and pinching to seal any cracks in the dough.
- Bake the tart until the crust is golden, about 40 minutes.
- Heat the apricot jam in a small pan for about a minute until it becomes looser.With a pastry brush coat the top of the figs with the jam.Optional – Sprinkle with toasted slivered almonds.
- Serve warm, or cool.Store any leftovers in the refrigerator.