This Fig and Pine Nut Tart recipe comes from the “Cucchiaio D’Argento”, a famous recipe Italian traditional book, and is perfect for giving a – sweet –  meaning to a rainy September afternoon.
The recipe puts late summer ingredients into the cake, such as figs both in the form of jam and fresh fruit. The addition of pine nuts gives an original and delicious result, crunchy on the outside and soft and fresh on the inside, so what are you waiting for to try it? You will surely be happy, and only the crumbs will remain.
Let’s see step by step how to make it (30 minutes to make and 35 minutes of cooking and cooling times).


  • 500 g of figs
  • 250 g of flour
  • 120 g of butter
  • 100 g of cane sugar
  • 100 g of pine nuts
  • 100 g of fig jam
  • 1 egg
  • 1 teaspoon cinnamon or vanilla powder (as you prefer)
  • 1 pinch of salt
  • icing sugar to decorate

Blend the flour with the cinnamon or vanilla, the diced butter, the brown sugar and a pinch of salt in the mixer until you obtain a crumbly mixture. Add the egg and blend for a few more seconds. Wrap the dough in a sheet of cling film and let it rest in the fridge for at least 30 minutes.


After resting, divide the dough into 2 parts and roll one out in a previously buttered mould, I used a 20×20 cm one with a detachable bottom (you can also use other moulds, but I find it works great in a square or rectangular shape), prick the bottom with the tines of a fork and trim the edge.


Clean the figs, cut them into pieces and mix them delicately with the jam and pour the figs into the mold, leveling the mixture with a spatula.




Mix the remaining pasta with the pine nuts


and grate it with a grater with large holes, dropping it directly over the fig mixture until the entire cake is well covered. This shower of shortcrust pastry and figs will give it crunchiness when cooked and the appearance of a “crumble”.

Cook the fig and pine nut cake in the lower part of the oven, at 160°, for about 30-35 minutes. Serve cold, sprinkled to taste with a little icing sugar.

And voilà… a delicious September dessert. It’s September, let’s go, it’s time to bake!


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