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–+ servings

Fig and Almond Tart

A classic tart made with buttery shortcrust pastry, rich almond frangipane and fresh figs baked until jammy and golden.
5 from 1 vote
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Course: afternoon tea, Dessert, Sweets, Tart
Cuisine: French
Keyword: Almond Tart, Fig and Almond Tart, Fig Dessert Recipe, Fig Frangipane Tart, Fig Tart, Franginpane Tart
Prep Time: 30 minutes
Cook Time: 45 minutes
Chill Time: 45 minutes
Total Time: 1 hour 55 minutes
Servings: 8 people
Calories: 573kcal

Equipment

  • 25cm tart or quiche tin
  • Rolling Pin
  • Mixing
  • Electric beaters or whisk
  • baking paper
  • Baking weights
  • Pastry brush

Ingredients

Sweet Shortcrust Pastry

  • 200 g plain flour
  • 100 g cold unsalted butter cubed
  • 50 g icing sugar
  • 1 egg yolk
  • 1 - 2 tbsp cold water
  • Pinch of salt

Frangipane Filling

  • 125 g unsalted butter softened
  • 125 g caster sugar
  • 2 eggs
  • 150 g almond flour
  • 1 tbsp plain flour
  • 1 tsp vanilla extract optional

Topping

  • 7 large fresh figs halved
  • 30 g flaked almonds

Optional glaze

  • 1 tbsp honey
  • 1 –2 tsp warm water
  • Icing sugar for dusting

Instructions

Make the pastry

  • In a large bowl, combine the flour, icing sugar and salt.
  • Add the cold butter cubes. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs.
  • Add the egg yolk and 1 tablespoon of cold water. Use your hands or a fork to gently bring the mixture together into a dough. If it feels dry, add more water 1 teaspoon at a time until it just comes together.
  • Turn onto a lightly floured surface and gently bring into a smooth ball. Flatten into a disc, wrap and refrigerate for 30 minutes.

Blind bake the pastry

  • Preheat the oven to 180°C (fan-forced 160°C).
  • Lightly grease the tart or quiche pan with butter and dust with a little flour, tapping out any excess.
  • Place the chilled dough onto a sheet of baking paper and roll it out to about 3 mm thick. This makes it easier to transfer into the tin.
  • Carefully lift the pastry using the baking paper and flip it into a 25 cm tart or quiche pan. Gently press it into the base and sides, then peel away the paper and trim any excess pastry.
  • Prick the base all over with a fork.
  • Refrigerate the lined tart shell for 15 minutes.
  • Line with baking paper and fill with baking weights or dried beans.
  • Bake for 15 minutes, then remove the weights and paper.
  • Return to the oven for a further 5 minutes until lightly golden and dry.

Make the frangipane

  • Beat the butter and sugar until pale and creamy.
  • Add one egg and mix until fully incorporated.
  • Add the second egg and vanilla and mix again until smooth.
  • Add the almond flour and plain flour and mix until a thick, smooth filling forms.

Assemble the tart

  • Spread the frangipane evenly into the tart shell.
  • Arrange the figs cut side up, gently pressing them slightly into the filling. Leave a small border around the edge.
  • Scatter over the flaked almonds.

Bake

  • Bake for 35–40 minutes or until the frangipane is golden and puffed, the centre feels set and the almonds are lightly toasted.
  • If using a deep pan, allow an additional 5–10 minutes if needed.

Finish

  • Allow the tart to cool for 20–30 minutes.
  • While still slightly warm, mix the honey with a little warm water and brush lightly over the figs.
  • Dust with icing sugar just before serving.

Nutrition

Calories: 573kcal | Carbohydrates: 57g | Protein: 10g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 21mg | Potassium: 184mg | Fiber: 4g | Sugar: 32g | Vitamin A: 857IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 2mg