Recipes › Fig › Fig Tart with Almond Cream
Fig Tart with Almond Cream
A magnificent tart with a crisp, sweet pastry shell filled with baked almond frangipane and topped with fresh fig halves that caramelise in the oven to a deep, gorgeous colour. The rich almond cream and the honeyed sweetness of the figs are one of the great flavour pairings in British seasonal baking.
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Ingredients
- 200 g plain flour
- 100 g unsalted butter, cold (for pastry)
- 40 icing sugar
- 1 egg yolk
- 2 tbsp cold water
- 100 unsalted butter, softened (for frangipane)
- 100 caster sugar
- 100 ground almonds
- 2 eggs (for frangipane)
- 2 tbsp plain flour (for frangipane)
- ½ tsp almond extract
- 6 fresh figs, halved
- 1 tbsp runny honey
Contains: cereals gluten, eggs, milk, nuts.
Method
- Make the pastry, chill for 30 minutes, then line a 23 cm tart tin and blind bake at 180°C for 15 minutes. Remove beans and bake for 5 more minutes. Reduce oven to 170°C.
- Make the frangipane: beat the softened butter and caster sugar until pale. Beat in the eggs one at a time. Fold in the ground almonds, flour, and almond extract.
- Spread the frangipane into the part-baked tart shell in an even layer.
- Press the fig halves cut-side up into the frangipane, spacing them evenly.
- Drizzle with honey.
- Bake at 170°C for 30–35 minutes until the frangipane is set, golden, and a skewer comes out clean.
- Allow to cool in the tin for 20 minutes. Serve warm or at room temperature.
Tips
- The frangipane will puff up around the figs during baking and then settle as it cools — this is normal.
- The tart is excellent served slightly warm with a scoop of vanilla ice cream.
Ring the changes
- Brush the finished tart with warmed apricot jam for a professional glaze that also enhances the sweetness of the figs.
Keeping it
Store at room temperature for up to 2 days, or in the fridge for up to 4 days.
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