Delicious Rosemary Fig Tart

A Taste of Summer: Eric’s Rosemary Fig Tart

As the warmth of summer unfolds, our cravings shift towards dishes that reflect the season’s bounty. Eric’s Rosemary Fig Tart is a celebration of summer, encapsulating its vibrant flavors and aromas in every slice. This recipe is not just about creating a dessert; it’s an invitation to savor the season’s best.

Starting with a base of easy pie crust, the tart is layered with a homemade fig and rosemary preserve, rich in natural sweetness and a hint of aromatic rosemary. The almond cream adds a smooth, nutty layer that complements the figs’ juiciness. Topped with fresh fig slices and a sprig of rosemary, it’s a visual and gastronomic delight.

Whether you’re a seasoned baker or new to the kitchen, this tart is a journey through texture and taste. It’s a reminder of the simple pleasures that cooking and seasonal ingredients bring to our lives. So, let’s roll up our sleeves and bring a piece of summer to our table with Eric’s Rosemary Fig Tart.

Eric’s Rosemary Fig Tart

Indulge in the essence of summer with Eric's Rosemary Fig Tart. This delightful dessert marries the sweetness of ripe figs with the aromatic touch of rosemary, nestled in a buttery crust. With a heart of fig and rosemary preserve and a layer of smooth almond cream, each bite is a testament to the joy of summer flavors. Perfect for gatherings or a luxurious treat, this tart promises to be a memorable part of your culinary repertoire.
Servings 6 People
Prep Time 1 hour
Cook Time 2 hours 45 minutes


  • Large pot, mixing bowl, pie or tart pan, baking beans (for blind baking), oven


  • 1 Easy Pie Crust recipe link below
  • Fig and Rosemary Preserve
  • 450 Grams Purple and Ripe Figs 1 pound
  • 2 Vanilla Beans
  • 2 branches Rosemary
  • 450 Grams Sugar 1 pound
  • 2 Lemon Juice
  • 3 Grams Agar Agar
  • 100 Grams Ground Almonds 3.5 oz
  • 100 Grams Butter soft (3.5 oz)
  • 30 Grams Flour 1 oz
  • 100 Grams Sugar 3,5oz
  • 1 Egg
  • 12 Figs for the tart


For the Fig Preserve:

  • 24 hours before you need it for the pie, mix all ingredients except pectin. Cook slowly for 2 hours in a large pot, mix often, add the pectin and remove the rosemary cook for 15 mins and pour HOT into a bowl.

For the Almond Cream:

  • Combine all the ingredients for the almond cream in a bowl and set aside to pour into pie crust once cooled

For the pie:

  • Blind bake the dough (using beans to weigh it down) for 30 mins at 180ºC (~350ºF) Add almond cream & cook 15 mins at 180ºC (~350ºF) Add the preserved and the slices of fig, & the tip of rosemary


You can make one large pie or several small tartlets as shown in the picture.
If you prefer use a tasty organic fig jam with or without rosemary.

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