I LOVE figs. Well, I love summer fruits but figs have a special place. What’s great about them is they can be paired and included in so many things. For example, one of my favorite appetizers is baked figs with goat cheese and drizzles of honey. Also, I recently shared with you my Fig Cheesecake recipe as well as my Fresh Fig Jam recipe. And let’s not forget how amazing they go in salads. Have you tried adding figs to ice cream? YUM!!Oh, I better stop…. but you get the idea that I’m pretty much obsessed with figs.
Why make this tart?
This tart may look like a lot of work but in truth, it is very easy to make. The best part is you can make it ahead of time or make all the components ahead of time and then assemble it on the day of serving. There are two components to this tart. Shortcrust pastry – The homemade recipe is easy to make especially with my step-by-step and video. But, if you are not up to it or are in a rush, then grab a store-bought ready-to-roll shortcrust pastry sheet. The filling –below I have given you two filling recipes. The original was made with custard but some of you requested for frangipani so the filling so that’s below too! custard base – Is as simple as combine all the ingredients in a bowl and take as little as 5 minutes to make. Frangipani – made with almond meal, eggs, butter, and it takes just 5 minutes too.
Ingredients and substitutes
Figs – I love to use soft but firm figs so they hold their shape with baked. That way you have a pretty-looking fresh fig tart. Starch – we are using all-purpose flour for the shortcrust pastry. Almond meal or almond flour for the tart. Almond meal or almond flour for the frangipani filling. For the custard you can use flour or cornstarch. Pastry tart – I love making my own rich shortcrust tart. But if you are short on time, you can also use store-bought sweet shortcrust pastry. Prebake it for 10 minutes just as I have done in the recipe below. Lemon juice and zest – No, don’t worry it does not alter the flavor and it does not make it sour. In fact, it helps cut the sweetness and brings out the flavor of the pastry cream so beautifully. Having said that I do often omit the zest.
Step-by-Step: Fresh fig tart recipe
Shortcrust pastry dough
In a large mixing bowl of a stand mixer, with a paddle attachment, cream unsalted butter and sugar for just a minute until well combined. Add the vanilla, salt, and egg yolk. Next, add the flour mixture and combine well.Pro tip – Do not over cream as we do not want to add too much air into the dough. Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours until firm to roll. I prefer to chill overnight.Pro tip – If you flatten the dough into a larger disc it will chill faster and you will have to wait for much less time.
Roll the chilled dough on a lightly dusted surface with flour to the size of a 9-inch tart pan with removable bottom. Pro tip – This dough is delicate so it must be well chilled before rolling. Alternatively, it is easier to roll it between parchment papers. Transfer the dough to the tart pan. Gently press the dough into the tart pan making sure to press down into the shape of the pan. Then, remove the excess dough and neaten the edges of the tart pan. Pro tip – I like to roll my rolling pin over the tart to cut off the excess around the edges. Then, neaten the edges by running your thumb along the edges. Place on a sheet pan and chill the crust in the fridge for 15 minutes up to 48 hours.Pro tip – If leaving for a long time, make sure to wrap in plastic so it does not dry out.
Bake
Preheat the oven at 400°F / 200°C/ Gas Mark 6Pro tip – It is very essential that the oven is heated to the optimal temperature. Otherwise, the crust can shrink when baking. Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with a baking sheet. Then, fill the center with pie weights or baking beans (dry beans). Bake for 15 minutes. Remove the pie weights and parchment paper. Cool for 5 minutes on a wire rack before adding the filling.Pro tip – This is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling. Reduce oven temperature to 350°F/ 177°C/ Gas mark 4
Filing 1 – frangipani
In a large bowl, cream the butter and sugar, then add the almond meal, flour, and salt. Add eggs, one at a time, followed by the vanilla extract.Pro tip – Alternatively, you can add all ingredients to a stand mixer with the paddle attachment or food processor and combine well.
Filling 2 – Custard
Wash and pat dry the figs, then cut into halves or quarters depending on the size. In a medium bowl, combine the eggs and sugar. Whisk thoroughly until light and fluffy. Next, add in the melted butter, flour, lemon juice, zest, vanilla extract. Then, add in the cream and a pinch of salt.
Bake the Fig Tart
Pour filling into the partially-baked pastry only about 2/3 full leaving space for the figs. Arrange the cut fruit into the tart as best you can. As the batter cooks the figs will sink in further. Bake for about 40 to 45 minutes or until the top looks set. Brush the warm figs with honey for a shiny glaze.Pro tip – Place the pie on a baking tray lined with a piece of parchment paper for easy cleanup in case of spillage. If the tart edges brown to quickly cover the edges with aluminum foil or a pie shield. Chill the pie for at least 3 hours, preferably overnight before serving.Pro tip – Cooling the tart will help the custard filling set and taste so much better.
Tips for Success
Use Fresh Figs: Choose ripe but firm figs for the best flavor and texture. Overripe figs can be mushy and may not hold their shape well during baking. Pre-Bake the Pastry: Blind bake the pastry shell for a few minutes before adding the frangipane and figs. This will help prevent the crust from becoming soggy. Chill the Frangipane: Make sure the frangipane is chilled before spreading it onto the pastry. This will help it set properly during baking. Evenly Spread the Frangipane: Spread the frangipane filling evenly over the pastry shell to ensure that each bite has a balanced flavor. Arrange the Figs Neatly: Arrange the fig halves in a neat, overlapping pattern on top of the frangipane for a visually appealing tart. Glaze the Tart: Brushing the warm tart with a thin layer of apricot jam or honey after baking will give it a beautiful shine and add extra flavor. Serve at Room Temperature: Allow the tart to cool to room temperature before serving. This will allow the flavors to meld together and the frangipane to set properly. Store Properly: Store any leftover tart in an airtight container in the refrigerator. Bring it to room temperature before serving again.
Cream cheese nectarine tart Peach crumble pie Apricot Tart Blueberry Tart Recipe or Strawberry tart Apple tart or apple tarte tartin Classic apple pie or Apple crumble tart
Frequently asked questions
Creative variations
Honey and Goat Cheese: Spread a thin layer of honey on the pastry before adding the frangipane. Crumble some goat cheese over the frangipane before arranging the figs on top. The sweet-savory combination is delicious. Rosemary Infused Frangipane: Add a teaspoon of finely chopped fresh rosemary to the frangipane mixture for a subtle herbal flavor that pairs beautifully with the figs. Caramelized Fig Tart: Before arranging the figs on top of the frangipane, toss them in a mixture of brown sugar and butter and roast them in the oven until caramelized. This will add a rich, caramel flavor to the tart. Almond Crumble Topping: Sprinkle a mixture of almond flour, chopped almonds, butter, and sugar over the figs before baking. This will add a crunchy texture to the tart. Spiced Fig Tart: Add a pinch of cinnamon, nutmeg, and cardamom to the frangipane mixture for a warm, spiced flavor that complements the figs. Citrus Glaze: Instead of apricot jam, use a glaze made from orange or lemon marmalade to add a citrusy twist to the tart. Pistachio Crust: Replace some of the flour in the pastry with ground pistachios for a nutty, green-hued crust that pairs well with the figs and frangipane.
Creative ways to serve your fig tart:
With a Scoop of Vanilla Ice Cream: Serve each slice of fig tart with a scoop of creamy vanilla ice cream for a delightful contrast of warm tart and cold ice cream. Drizzled with Balsamic Reduction: Add a drizzle of balsamic reduction over the fig tart just before serving. The tangy-sweet flavor of the reduction pairs beautifully with the figs and frangipane. Garnished with Fresh Mint: Add a few fresh mint leaves on top of each slice for a pop of color and a refreshing herbal note. Accompanied by Whipped Cream: Serve the fig tart with a dollop of lightly sweetened whipped cream for a classic and indulgent touch. Paired with a Cheese Plate: Serve slices of fig tart alongside a cheese plate featuring mild cheeses like brie or goat cheese. The tart’s sweetness complements the savory cheeses. Sprinkled with Toasted Nuts: Garnish each slice with a sprinkle of toasted almonds, pistachios, or walnuts for added texture and flavor. Served Warm with Caramel Sauce: Warm the fig tart slightly in the oven before serving and drizzle with caramel sauce for a decadent dessert. Accompanied by a Glass of Dessert Wine: Serve the fig tart with a glass of sweet dessert wine, such as a late-harvest Riesling or a Sauternes, to enhance the flavors of the tart.
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