Fresh figs are one of those ingredients that always feel a little special when they appear at the farmers market. Their season is short, and when they arrive piled high on the stall it feels like a small signal that late summer is here.

This Fig and Almond Tart was inspired by a recent market haul where the figs were simply too good to pass up. Sweet, slightly jammy and beautifully coloured inside, they pair perfectly with rich almond frangipane and buttery pastry.

Frangipane tarts are a classic in European baking, particularly in France where almond cream is often baked with seasonal fruit. In this version the figs soften in the oven and their natural sweetness melts into the almond filling, creating a dessert that feels elegant but is surprisingly simple to make.

Serve it slightly warm or at room temperature with a spoon of crème fraîche or mascarpone and you have the kind of dessert that quietly steals the show.

If you’d like to see how it comes together, you can watch the full video below.

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Why You’ll Love This Fig and Almond Tart

• A beautiful way to use fresh seasonal figs
• Classic almond frangipane filling that is rich but balanced
• Simple ingredients with big flavour
• Perfect for entertaining or a weekend bake
• Slices cleanly and looks stunning on the table

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Ingredients Explained

Fresh Figs

Fresh figs are the star of this tart. When baked they soften and develop a slightly jammy texture that pairs beautifully with the rich almond frangipane.

Choose figs that are ripe but still slightly firm so they hold their shape during baking.

Almond Flour

Almond flour gives the frangipane its rich flavour and soft texture. The filling bakes into something almost cake-like, which contrasts beautifully with the buttery pastry.

Butter

Butter is used in both the pastry and the frangipane, giving the tart its rich flavour and tender texture.

Flaked Almonds

Scattered over the tart before baking, flaked almonds toast in the oven and add a lovely crunch.

Pro Tips

• Chill the pastry to prevent shrinkage
• Blind bake fully to avoid a soggy base
• Don’t overcrowd the figs — leave space for the frangipane to rise
• Use ripe but firm figs
• Let the tart cool before slicing

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Storage

Store the tart loosely covered at room temperature for up to 24 hours.

For longer storage, refrigerate for up to 3 days. Keep it in an airtight container or well covered to prevent it from drying out.

Before serving, allow the tart to come back to room temperature. This helps soften the frangipane and improves the flavour.

If you prefer, you can warm individual slices in a low oven (150°C) for 5–10 minutes to gently refresh the pastry.

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FAQs

Can I make this ahead of time?

Yes — this tart works very well made ahead.

You can bake it earlier in the day and keep it at room temperature until serving.

It can also be made the day before, which is often ideal if you want clean slices for serving. If making ahead, wait to dust with icing sugar until just before serving.

Can I use almond meal?

Yes, though almond flour gives a smoother texture.

Can I use other fruit?

Yes — pears, plums or apricots work well with frangipane.

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Final Thoughts

Fresh fig season never lasts very long, which makes recipes like this Fig and Almond Tart feel a little special each year. The combination of jammy fruit, rich almond frangipane and buttery pastry creates the perfect bite.

If you enjoy cooking with figs, they’re just as delicious in savoury dishes where their sweetness balances salty ingredients. They work beautifully with cheese in my Baked Brie with Figs and Honey, and also shine in lighter dishes like this Fig, Prosciutto and Mozzarella Salad.

It’s the kind of tart that doesn’t need much — just good ingredients and a bit of care with the pastry. Perfect for when figs are at their best.