Fig Tart

Tarte aux figues

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

In Languedoc most varieties of figs have two crops, the early ones are prettily named figues-fleurs and come in June or early July; the later crop, figues d’automne, come in late August, September and October. A beautiful, well-flavoured, juicy purple fig with a long season, very popular in the south-west, is Verdane or Précoce Rond de Bordeaux, bearing little dark-violet, round fruits throughout late summer and autumn.


  • 500 g figs, preferably purple
  • 75 g sugar
  • juice of half an orange
  • 1 tbsp honey
  • 1 star anise


    You can, of course, use ready-made pastry if you would rather. Otherwise, put the flour in a bowl with a pinch of salt and add the fat, rubbing it in with the tips of your fingers until you have a mixture with the texture of coarse breadcrumbs. Add 3 tablespoons of cold water, stirring it lightly into the mixture with a fork after each spoonful, until the pastry holds together, It may need a couple of teaspoons more.

    Form a ball, but keep a light touch. Wrap it and let it rest in the fridge or a cool place for half an hour, or until you need it.

    To cook the figs, cut them into quarters and put them in a pan with the sugar, orange juice, honey and star anise. Bring to the boil and cook for 10 minutes, stirring twice.

    Remove the figs to a plate. Boil the remaining pink juices in a small pan until starting to turn syrupy. Allow to cool.

    Heat the oven to 180°C. Line a buttered tart tin with the pastry, fill with baking paper and dried beans to keep the shape of the pastry, and bake for 20 minutes. Remove the beans and paper and cook for 15 minutes longer.

    Let it cool a bit and then arrange the figs in concentric circles on the pastry base. Pour the fig juice over the figs and bake in the oven for 15 to 20 minutes, checking to see that it is not getting too brown. Serve the tart cool, with cream.