Fig Tart with Marzipan
This recipe for a delicious fig tart comes from our friend Nito Carpita, a classically trained chef. The figs are baked in a sweet custard – try to resist!
Nito and her husband David ran Mas Cornud for many years combining the activities of a B&B with a first-class cooking school. After two decades, they decided it was time to take life a little slower. You can read more about how an Egyptian-born chef and a Montana banker end up in St Remy de Provence in this post — cooking with Provencal style.

Fig Tart with Marzipan
Equipment
- 1 Food Processor or hand-held beater
Ingredients
- 1 roll Pâte sablée tart shell blind bake for 10 minutes
- 1/2 cup Almond powder
- 1/2 cup Castor Sugar
- 1 tbsp Corn Flour
- 1/2 cup Butter unsalted and softened
- 1 large Egg
- 1 Egg white
- 1 tsp Vanilla extract
- 10 Fresh Figs not too ripe, cut in halves
- 1 tbsp Powdered Sugar
Instructions
- Mix with a hand-held beater or food processor: almond powder, sugar, flour, butter, egg, egg white and vanilla extract. Mix until the batter becomes creamy.
- Pour batter into the baked tart shell and level with a spatula.
- Place figs cut side up in the creamy mixture, pressing them gently in two or three circles, leaving a small space between them.
- Dust the figs with powdered sugar.
- Bake in a preheated oven at 350°F (180°C) degrees - until the surface of the figs caramelizes and the batter puffs up. About 35-40 minutes.
- Remove from the oven, let the tart cool slightly in the pan before placing it on a rack to cool completely. Cut and serve.
Notes
Additional Tart Recipes:





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