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Freshly baked fig and frangipane tart with almonds.

Fig and Frangipane Tart

This elegant tart combines a buttery, crisp shortcrust pastry with a rich almond frangipane filling and sweet, caramelized figs. A delightful treat for any occasion!
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pastry Crust
  • 170 g plain flour
  • 100 g unsalted butter cold, cubed
  • 1 pinch salt
  • 1 large egg yolk
  • 1-2 tbsp ice-cold water
Frangipane Filling
  • 100 g unsalted butter softened
  • 100 g caster sugar
  • 2 large eggs beaten
  • 0.5 tsp almond extract
  • 100 g ground almonds
Topping
  • 6-8 medium fresh figs halved or quartered
  • 2 tbsp honey or apricot glaze for brushing

Equipment

  • Tart Tin
  • Rolling Pin
  • Mixing Bowls
  • Baking Weights or Beans

Method
 

  1. In a large bowl, mix the flour and salt. Add the cold, cubed butter and rub it into the flour until it resembles coarse breadcrumbs.
  2. Mix the egg yolk with one tablespoon of ice-cold water. Add to the flour mixture and stir until the dough begins to come together. If dry, add the extra tablespoon of water.
  3. Gather the dough into a ball, flatten into a disc, wrap in cling film, and refrigerate for 30 minutes.
  4. On a lightly floured surface, roll the chilled dough to fit your tart tin. Transfer to the tin, press into the edges, and trim excess. Prick the base with a fork.
  5. Preheat oven to 200°C (180°C fan). Line the pastry with parchment paper, fill with baking weights, and blind bake for 15 minutes. Remove weights and bake for another 5-7 minutes until lightly golden. Let cool.
  6. To prepare the frangipane, beat softened butter and caster sugar until light and fluffy. Gradually add beaten eggs, mixing well.
  7. Stir in almond extract, then fold in ground almonds until smooth.
  8. Spread the frangipane evenly over the cooled tart crust. Arrange the fresh fig halves or quarters on top, pressing them slightly into the filling.
  9. Bake the tart at 180°C (160°C fan) for 35-40 minutes, until the frangipane is golden and set.
  10. While still warm, brush the tart with honey or apricot glaze for a glossy finish. Allow to cool before serving.

Notes

For extra flavor, try adding citrus zest to the frangipane or replacing almonds with ground pistachios. Serve with whipped cream or ice cream for a delightful dessert.