Figgy Almond Tart
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1) Preheat the oven to 200 C/ 400 F/ Gas Mark 6.
2) Toast the whole almonds in the preheated oven for 10 minutes or until golden. Remove and set aside.
3) Place the marzipan, egg white or cream and whole almonds in the food processor and whiz together until it resembles a thick paste.
4) Line a baking tray with non stick baking parchment paper.
5) Unroll the pastry and lay on top of the baking parchment paper. Using the tip of a sharp knife, score a line about 2.5 cm in from the edge that goes all the way around the pastry.
6) Glaze the scored outer edge with egg yolk.
7) With wet fingers, spread the marzipan paste over the centre of the pastry up to the scored line.
8) Scatter with the ground almonds and arrange the sliced figs over the marzipan to cover.
9) Sprinkle with the flaked almonds. Bake for 15- 20 minutes or until golden and crispy.

To serve the stylish way: Dust with icing sugar just before serving. Serve with a dollop of ice cream or whipped cream.
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cook: Tea

Figgy Almond Tart

Kol Nidre is always a rush regardless what time Yom Tov comes in. Having a dessert that is quick and easy to prepare is essential. The recipe also works well with plums, apricots and nectarines if preferred – figs can be quite expensive. Should there be any left over, it is delicious with a cup of tea or coffee as part of the buffet meal to break the fast.

It is made up like a giant Danish pastry and can be served on its own or with ice cream or whipped cream.

Preparation Time: 15 minutes Cooking Time: 20 minutes Serves: 6 people


200g marzipan
100g whole almonds - toasted
1 egg white or 3 tablespoons soya cream
375g ready rolled puff pastry – thawed if frozen
50g ground almonds
6-8 figs, sliced in wedges
3 tablespoons flaked almonds

1 egg yolk – to glaze pastry
Garnish: Icing sugar
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