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These figs may be small in size, but they sure aren’t small on flavor. I got them from my daughter’s fig tree, which probably needs some pruning to achieve larger fruit. But I digress. These little guys were perfect for these scrumptious tarts. And the best part is they are super easy to prepare.
- 1 package of frozen puff pastry (you will use both pastries)
- 1/2 cup almonds, crushed in a food processor
- 1 1/2 lbs fresh figs, washed and sliced in half. If the figs are very large, cut them into slices.
- 2 TBS fig jam (or pretty much any jam you have in your fridge)
- 2 TBS dark rum
- 4 TBS turbinado sugar
- 1/4 cup shredded coconut
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
- Mix the jam and rum, and set aside.
- Lay out and lightly roll the puff pastry just to make sure it is nice and even. Cut each puff pastry into 4 pieces, and lay out of the lined baking sheet.
- Sprinkle crushed almonds in the center of each puff pastry piece.
- Arrange the figs on top of the almonds, leaving about a 1/4-1/2 inch of pastry all the way around.
- Brush the pastry edges with the fig & rum mixture. Sprinkle each tart with turbinado sugar.
- Place in oven and bake for 15-20 minutes, until the crust is golden brown.
- Remove from oven and let cool.
- Top the cooled tarts with any remaining crushed almonds and shredded coconut.