FIG And Almond TART
- 30m Prep Time
- 30m Cook Time
- 1h Ready In
A classic French tart with a buttery pastry shell filled with almond frangipane and topped with fresh figs and almonds. Baked until golden and caramelized, served warm with cream or ice cream.
Ingredients
- 10 fresh figs halved lengthways
- 20 whole almonds freshly peeled
- icing (confectioners') sugar for dusting
- whipped cream or vanilla ice cream to serve
- 200 g cold butter diced
- 450 g plain (all-purpose) flour
- 1 pinch salt
- 150 g icing (confectioners') sugar
- 3 egg yolks
- 6 egg yolks
- 130 g caster (superfine) sugar
- 150 g ground almonds
- 50 g plain (all-purpose) flour
- 22.2 ml cornflour (cornstarch)
- 500 ml milk
- 1 vanilla pod split
Nutrition (per serving, estimated)
Estimated based off 11 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1097 mg
- Iron: 17.2 mg
- Magnesium: 995 mg
- Phosphorus: 1972 mg
- Potassium: 2878 mg
- Zinc: 12.7 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 450 g plain (all-purpose) flour
- 1 pinch salt
- 150 g icing (confectioners') sugar
- 3 egg yolks
- 6 egg yolks
- 130 g caster (superfine) sugar
- 150 g ground almonds
- 50 g plain (all-purpose) flour
- 22.2 ml cornflour (cornstarch)
- 500 ml milk
Prepare
- 10 fresh figs, halved lengthways
- 20 whole almonds, freshly peeled
- icing (confectioners') sugar, for dusting
- whipped cream or vanilla ice cream, to serve
- Dice 200 g cold butter
- 1 vanilla pod, split
Let's Cook
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Step 1.
Place the diced cold butter, flour, and salt in a food processor. Pulse until the mixture resembles breadcrumbs. Add the icing sugar and egg yolks, then pulse just enough to incorporate the eggs. Scrape out the pastry, wrap in cling film, and chill in the refrigerator for at least 30 minutes.
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Step 2.
Roll out the chilled pastry on a lightly floured surface to about 3mm (1/8 inch) thick. Line a 20 cm (8 in) round tart pan with the pastry, pressing it into the edges. Trim any excess and rest the lined pan in the refrigerator for at least 20 minutes.
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Step 3.
While the pastry chills, make the frangipane: In a bowl, whisk the egg yolks and caster sugar until light and fluffy. Add the ground almonds, plain flour, and cornflour, and mix well.
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Step 4.
In a heavy saucepan, bring the milk to the boil with the split vanilla pod. As soon as the milk starts to bubble, pour half of it into the egg yolk mixture, stirring constantly. Pour this mixture back into the pan with the remaining milk and return to low heat. Cook for 2–3 minutes, stirring continuously, until thickened.
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Step 5.
Pass the thick custard through a fine sieve into a clean bowl and leave to cool. Meanwhile, preheat the oven to 180°C/350°F/gas mark 4.
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Step 6.
When the frangipane is cool, spoon it over the pastry case and level the surface with a palette knife. Press the halved fresh figs lightly into the filling. Scatter the peeled whole almonds on top and dust with icing sugar.
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Step 7.
Bake the tart for 25–30 minutes, until the frangipane is cooked and the top is lightly caramelised. Serve slightly warm with whipped cream or vanilla ice cream.