Fig and Caramel Nut Tart


Rich, barely bitter caramel, deeply toasted nuts, and chewy figs combine in a buttery crust for a dessert designed for pairing with Madeira. A pinch of flaky sea salt makes it the perfect end to a long lunch.

Active Time:
35 mins
Cool Time:
8 hrs 45 mins
Total Time:
10 hrs 45 mins
8 to 10 servings


Tart Crust

  • 1 ½ cups all-purpose flour (about 6 3/8 ounces), plus more for measuring cup

  • 10 tablespoons cold unsalted butter (5 ounces), cut into 1/2-inch pieces

  • ¼ cup granulated sugar

  • ½ teaspoon fine sea salt

  • 1 tablespoon ice water

Fig-Caramel Filling

  • 2 cups raw mixed nuts (such as pecans, blanched hazelnuts, walnuts, slivered almonds, and pistachios) (about 9 ounces)

  • 1 cup granulated sugar

  • ¼ cup water

  • 1 ½ teaspoons honey

  • ½ teaspoon fresh lemon juice

  • 6 dried Mission figs (about 13/4 ounces), stemmed and finely chopped

  • 1 cup heavy cream

  • 2 tablespoons unsalted butter

  • ¼ teaspoon fine sea salt

Additional Ingredients

  • Flaky sea salt

  • Lightly sweetened whipped cream


Make the tart crust

  1. Pulse flour, butter, sugar, and fine sea salt in a food processor until mixture resembles small peas, 10 to 12 pulses. Drizzle 1 tablespoon ice water over mixture; pulse until evenly incorporated, about 8 pulses; crumbs should just hold together when pinched. Transfer mixture to a 10-inch round tart pan with 1-inch-tall sides and a removable bottom; use fingers to distribute crust evenly into bottom and up sides of pan. Using the floured bottom of a metal measuring cup, press crumbs firmly into bottom and up sides of pan. Freeze until hard, at least 20 minutes or up to 1 day.

  2. Preheat oven to 350°F. Prick crust a few times using a fork. Bake in preheated oven until golden, 25 to 30 minutes. Remove from oven, and let cool completely on a wire rack, about 30 minutes.

While tart crust cools, make the filling

  1. Arrange nuts in an even layer on a small rimmed baking sheet. Bake at 350°F, stirring occasionally, until evenly deeply toasted, 10 to 14 minutes. Let cool 15 minutes.

  2. Stir together sugar, 1/4 cup water, honey, and lemon juice in a medium saucepan. Bring to a boil over medium-high; boil, swirling pan occasionally but not stirring, until caramel is very dark and mixture registers 390°F on an instant-read thermometer, 7 to 10 minutes. Remove from heat. Carefully stir in figs and cream using a long-handled wooden spoon. Add butter and fine sea salt; stir until smooth.

  3. Arrange toasted nuts in an even layer in cooled crust; pour warm caramel over nuts to fill crust. Let tart cool completely at room temperature until set, at least 8 hours or up to 1 day. For cleaner slices, chill tart at least 30 minutes or up to 4 days before serving. Sprinkle with flaky sea salt, and serve with whipped cream.

    Fig and Caramel Nut Tart
    Photo by Caitlin Bensel / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

Make Ahead

Tart can be covered and refrigerated up to 4 days.


Tangy, moderately sweet Madeira: The Rare Wine Co. Historic Series Savannah Verdelho .

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