Tarte Aux Figues (French Fig Tart Recipe)

Name: Tarte Aux Figues (French Fig Tart)
Prep time: 40 min
Cook time: 45 min
Total time: 125 min
Ingredients: 1/2 Cup Unsalted Butter (Room Temperature); 1/2 Cup & 1 Tablespoon Granulated Sugar; 1 Cup Ground Almonds; 2 Eggs (large, room temperature); 1 Tbsp All-Purpose Flour; 2 teaspoons Vanilla Extract; 1 1/4 Cups Powdered Sugar; 3/4 Cup + 2 Tablespoon Unsalted Butter (room temperature ); 1 teaspoon Vanilla Paste (or vanilla extract); 1/2 teaspoon Salt; 1/2 Cup Almond flour; 3/4 Cup All-Purpose Flour; 2 Eggs (large, room temperature); 2 1/4 Cups All-Purpose Flour ((second addition)); 3 Tablespoons Fig Jam or Fig Butter; 10-12 Fresh Figs; 1 Tablespoon Demerara Sugar; 2 Tablespoons Sliced Almonds; Powdered Sugar for Garnish

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If you’re looking to impress your guests at the end of a meal, this easy French Fig Tart recipe is just what you need. Between the buttery pastry crust, deliciously nutty frangipane, and double dose of figgy goodness, this fuss-free showstopper is sure to win a standing ovation.

Top down photo of a fig tart with frangipane and a slice taken out.

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⭐ Why You’ll Love This French Fig Tart Recipe
🍴Ingredients
⏲️ Substitutions & Variations
📖 How to Make Tarte aux Figues: Step-by-Step Instructions
👩🏻‍🍳 Expert Tips
❄️ Storing Instructions
💭 Recipe FAQs
More Tart Recipes You’ll Love
Tarte Aux Figues (French Fig Tart)
💬 Comments

As a kid, Fig Newtons and their jammy filling were my only real connection to the delight of fig flavors. Fast-forward to my days living in Paris—where these fruits are more universally cherished—and I fell head over heels in love. Their dark exterior may resemble a purple onion, but these chewy-crunchy little treats are bursting with caramelly sweet flavor.

My first week abroad, my host offered me whole figs on a charcuterie plate. I had never encountered them before, so I wasn’t quite sure what they were or how to eat them—she had to show me. Who knew they could be eaten as anything other than a spread or a jam? After this revelatory experience, I began incorporating these mysterious purple orbs into more and more recipes during pastry school and beyond.

There are tons of ways to enjoy their charms, from studding a custardy chocolate fig clafoutis to topping a berry chocolate bundt cake, garnishing a rum white Russian to shaking up a fig gin sour. But of all the ways to enjoy these little morsels, few equal my love for a slice of tarte aux figues—this traditional French fig and almond tart.

⭐ Why You’ll Love This French Fig Tart Recipe

Centerpiece Material - When you’re after that “wow” factor, few desserts have the elegance of fruit tarts. Those beautiful scalloped edges! The artfully arranged fruit slices! And while most fruits are lovely, halved figs are extra gorgeous thanks to the juxtaposition of the eggplant-colored exterior against the pale green and mauve interior.
Simple & On-Schedule - Are you an advance planner? Both the sweet pastry shell and the frangipane cream can be made months in advance and frozen, so a stunning sweet is never far from reach.
Perfect for Thanksgiving - Since fig season runs through November, this fancy-looking French number is an ideal way to give your holiday table a classy glow-up.

🍴Ingredients

Fig tart slice on a plate with fresh figs with a fig tart on a cooling rack.

Almond Frangipane - This delicious French almond cream is the same as you’d find in an almond croissant. You’ll need just 6 basic ingredients to make it—butter, sugar, almonds, eggs, flour, and vanilla extract. Use leftovers to make almond croissants or an apple frangipane tart!
Tart Dough - Like the frangipane, this easy recipe calls for pantry staples. In addition to the ingredients listed above, you’ll need powdered sugar and almond flour. Do yourself a favor and make a double-batch; it freezes beautifully.
Fig Jam - While this used to be more of a specialty fruit spread, most large grocery stores carry at least one brand. Can’t find it near the peanut butter? Check by the fancy cheeses. You can also always make your own!
Fresh Figs - Finding fresh figs can be a little trickier to find depending where you live, though some national stores like Trader Joe’s carry them when they’re in season (from about June-November).
Demerara Sugar - This less-refined sugar has large, pale gold crystals—perfect for adding sparkle and crunch. If you can’t find it, turbinado sugar (a.k.a. Sugar in the Raw) is an excellent substitute, among others I've outlined here!
Powdered Sugar - You’ll need this for making the tart dough, so keep a tablespoon or so to the side for a final garnishing flourish. If you don’t have any on hand, make your own by blitzing 1 cup of white sugar with 1 tablespoon of starch (e.g. cornstarch or potato starch) in a food processor until powdery.

See the recipe card below for a full list of ingredients and measurements.

⏲️ Substitutions & Variations

Different Nut - While a fig frangipane tart typically features almonds, you’re welcome to make a hazelnut cream like in my pear & frangipane tart.
Dairy-Free - Use high-quality, preferably cultured, plant-based butter for making your tart dough and frangipane.
Mini Fig Tarts - Don’t want the hassle of slicing? Make them small, like I do in this orange chocolate ganache tartlets recipe.

This recipe for fig tart has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

📖 How to Make Tarte aux Figues: Step-by-Step Instructions

Before starting, make sure you have your tart dough rolled, frozen, and ready to bake and the almond cream ready to go. Need a refresher on how to make a sweet tart shell or frangipane? Happy to help!

Step 1: Make Tart Dough. Mix together your tart dough, chill then form to your tart pan. I like to chill the tart while making the frangipane so it's thoroughly chilled before baking.

Step 2: Make Frangipane. Cream butter and sugar together before adding the rest of your ingredients. Set aside or chill in the fridge until you're ready to assemble the tart.

Tart dough formed to a tart pan with a roling pin and tart dough.

Frangipane in a bowl on the counter by almonds.

Step 3: Assemble. Spread fig jam on the tart base and fill tart shell to the ½ way point with your frangipane and arrange figs on top. Sprinkle demerara sugar on top before placing into the preheated oven for 30-40 minutes. You’re looking for the frangipane to be completely set before removing it from the oven and letting it cool. If the edges of the tart are browning too quickly, you can lightly cover them with a ring of foil.

Fig jam spread on the base of a tart shell.

Layer of frangipane and fresh figs unbaked in a tart shell on the counter.

Step 3: Cool & Serve. Transfer the tart to a rack to cool until lukewarm or room temperature before removing the sides of the tart pan. Garnish with a dusting of powdered sugar before serving!

Whole french fig tart freshly baked and cooling.

Slice of fig tarts with frangipane tart on a plate with a whole tart nearby.

👩🏻‍🍳 Expert Tips

Crust Tricks. While making this simple pastry crust is easy, please—don’t skip freezing or par-baking it. Why? Freezing helps the shell keep its shape during the initial bake, which prevents it from melting down into a puddle at the bottom of your pan. Par baking ensures the crust will be fully cooked through, avoiding that dreaded “soggy bottom.”
Don’t Rush. Let your tart cool fully to room temperature before removing the tart ring. When it’s still warm, it is more prone to breaking.
Ring of Foil. Make sure to keep an eye on your tart as it bakes. If it is browning too quickly, make sure to tent it with foil. Just don’t seal the foil down; that will cause it to steam and negatively impact the crust texture.

Fig tart slice on a plate with fresh figs.

❄️ Storing Instructions

How should I store leftovers? To keep your fig frangipane tart fresh, store any leftovers in an airtight container. You can leave it at room temperature for up to one day, but if you need to keep it longer, place it in the fridge.

Chilling the tart will help maintain the buttery crust and keep the frangipane filling firm. It should stay fresh in the fridge for up to 3 days. Before serving, let it come to room temperature or gently warm slices in the oven for a few minutes to bring back that lovely texture.

Can you freeze fig tart? Yes, you can freeze a fig frangipane tart! To freeze, let the tart cool completely after baking. Once cool, wrap the tart tightly in plastic wrap, then cover with a layer of aluminum foil to prevent freezer burn.

Store the tart in the freezer for up to 3 months. When you're ready to enjoy it, thaw the tart overnight in the fridge. For the best texture, pop it into the oven at a low temperature (around 300°F/150°C) for about 10-15 minutes to refresh the crust and filling before serving.

💭 Recipe FAQs

Do you peel figs before cooking?

Nope! The peels are completely edible.

Are figs better cooked or raw?

I like them both ways! Cooked fruit (including figs) tends to be sweeter, as the heat concentrates the natural sugars. Cooking also changes the texture somewhat, making them extra chewy.

Do all figs taste the same? Are figs tart or sweet? What fruit do they taste like?

Figs don’t all taste the same—there’s a wide variety to choose from. That said, they are all at least somewhat sweet. Some taste more like honey and melons (especially when underripe), others have a more berry-forward sweet-tart flavor profile (especially red-skinned varieties), while others still are reminiscent of dates and raisins.

Do I really need a tart pan to make a tart, or can I use a pie pan?

There are several benefits to using a tart pan instead of a pie pan when you’re making tarts. First, tart pans often have decorative scalloping built into the design, giving your dessert a refined look. They’re also much shallower than most pie pans. This means you need both more dough and more filling to fill a pie pan.

Finally, tart pans have two separate pieces—the base and a removable ring. This makes it easy to display the tart whole outside of the pan, which is all but impossible with a pie pan. Therefore, if you don’t have a tart pan, I’d recommend reaching for a springform before a pie pan.

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