Tarte Aux Figues (French Fig Tart)

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

5 from 1 vote

Tarte Aux Figues (French Fig Tart)

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.

Prep Time40

Cook Time45

Chilling Time40

Total Time2 5

Course: Dessert

Cuisine: French

Servings: Slices

Calories: 414kcal

Author: Emily Laurae

Equipment

Ingredients

Almond Frangipane

½ Cup Unsalted Butter Room Temperature
½ Cup & 1 Tablespoon Granulated Sugar
1 Cup Ground Almonds
2 Eggs large, room temperature
1 tablespoon All-Purpose Flour
2 teaspoons Vanilla Extract

Tart Dough

1 ¼ Cups Powdered Sugar
¾ Cup + 2 Tablespoon Unsalted Butter room temperature
1 teaspoon Vanilla Paste or vanilla extract
½ teaspoon Salt
½ Cup Almond flour
¾ Cup All-Purpose Flour
2 Eggs large, room temperature
2 ¼ Cups All-Purpose Flour (second addition)

To Finish

3 Tablespoons Fig Jam or Fig Butter
10-12 Fresh Figs
1 Tablespoon Demerara Sugar
2 Tablespoons Sliced Almonds
Powdered Sugar for Garnish

US Customary - Metric

Instructions

Almond Frangipane

Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream for 3 minutes until pale and fluffy.
½ Cup Unsalted Butter, ½ Cup & 1 Tablespoon Granulated Sugar
Add the almond flour in three parts while mixing, alternating with each egg until the ingredients are incorporated evenly.
1 Cup Ground Almonds, 2 Eggs
Add the flour and vanilla extract - mixing to combine. Transfer to a container and refrigerate until ready to use.
1 tablespoon All-Purpose Flour, 2 teaspoons Vanilla Extract

Tart Dough

In a stand mixer using a paddle attachment, start by mixing sugar, butter, vanilla paste, salt, almond, and all-purpose flour, mixing until combined. Take a moment to scrape the mixing bowl
¾ Cup + 2 Tablespoon Unsalted Butter , 1 teaspoon Vanilla Paste, ½ teaspoon Salt, 1 ¼ Cups Powdered Sugar , ½ Cup Almond flour, ¾ Cup All-Purpose Flour
Add room temperature eggs one at a time, mixing between additions
2 Eggs
Add the second addition of flour, making sure to not overmix
2 ¼ Cups All-Purpose Flour
Wrap dough tightly in plastic wrap – then place in the fridge to chill before using for at least 30 minutes.
I tend to make my tart dough ahead of time so I throw it in the fridge until the next day. If using this method, remove your dough from the fridge 30 minutes before you plan to roll it out – you’ll find that it will be MUCH easier to work with!
Once your dough is rolled to the desired thickness, press gently into the bottom of your buttered tart pan, poking the bottom of the tart LIBERALLY with a fork, and place in the freezer to chill for about 15 minutes. This is essential – your tart shells are less likely to shrink while baking if you take the time to freeze your shells.
Preheat oven to 350°F
Spread the fig jam on the base of your chilled tart evently. Fill tart shell to the ½ way point with your frangipane and arrange sliced figs on top. Sprinkle slices of almonds on top with a sprinkle of demerara sugar before placing into the preheated oven for 35-40 minutes. You’re looking for the frangipane to be browned and 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.
3 Tablespoons Fig Jam or Fig Butter , 10-12 Fresh Figs, 2 Tablespoons Sliced Almonds, 1 Tablespoon Demerara Sugar
Transfer the tart to a rack to cool until lukewarm or room temperature before removing the sides of the tart pan. To serve, I like sprinkling powdered sugar over the top!
Powdered Sugar for Garnish

Notes

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. It should stay fresh in the fridge for up to 3 days.

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.

Nutrition