Easy Fig Tart

This is an absolutely delicious recipe for fig tart. It has a buttery shortcrust base, a rich frangipane filling, and, of course, fresh figs. This French fig tart with almond flour in the filling is one you really have to try!

Buttery, Soft and with a Rich Almond Filling

If you ask me, this is the most irresistible fig tart out there.

sweet shortcrust pastry base
filling with frangipane (luxurious almond paste)
crispy crust
juicy figs

Recipe Ingredients

Making this delicious fig tart recipe is incredibly easy. You just need a few simple ingredients, plus, of course, fresh figs!

sugar – I use granulated sugar for the crust and you will need a little bit of powdered sugar for dusting (optional)
butter – always go for unsalted butter to keep the amount of salt in check
egg – you only need a third of an egg. In order to measure this, whisk the egg and divide in three parts
frangipane – use this recipe for frangipane. Frangipane is a delicious almond cream and makes all the difference in this recipe
figs – depending on the size of your figs, you will need about 4 to 6. Don’t swap fresh for dried figs as that is a totally different flavor and will make this fig tart too sweet

How To Make Fresh Fig Tart

1

Slice the fresh figs in small parts (remove stem and bottom if needed)

2

Press the crust into the prepared tin and trim the edges

3

Add the frangipane filling on to the crust

4

Divide the fresh figs over the frangipane filling in a nice pattern and bake

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Storing Fig Tart

If you’ve made this delicious fig tart, I can hardly imagine it lasting more than a day. But if you’re wondering how to store it, here are your options:

How long does fig tart keep?

You can store the fig tart at room temperature for 1 day (well wrapped). If you want to keep it longer, store it in the refrigerator. It will stay fresh for 3 to 4 days.

Can you freeze this French fig tart?

I haven’t personally tried it, but in theory you can freeze a frangipane fig tart. Wrap it airtight (whole or in slices, and whichever is more practical) and let it thaw at room temperature.

For best results, warm the thawed tart briefly so the crust becomes crisp again. Depending on the size of the piece of tart, reheat for 5-10 minutes at 350°F/180°C (conventional oven), optionally covered with foil to prevent over-browning.

More French Recipes

Love French tarts? Totally understandable! After all, France is the ultimate destination for refined and delicious patisserie. Here are some favorites:

Can I replace the figs with other fruit?

Absolutely! You can substitute figs with fruit like plums, apples, or pears.

Can I omit or replace the frangipane?

Frangipane is a key component of this tart, but here are two options:

If you don’t like almonds or have an allergy, you can make a similar filling using other nuts or coconut.

You can skip the frangipane and use a no-bake filling instead. In that case, blind bake the crust and don’t bake the figs. After cooling, fill the crust with pastry cream, diplomat cream, or mascarpone cream, then top with fresh figs. This creates a completely different, but still delicious, tart.

Can I bake this in a larger pan?

Yes! You can easily scale the recipe up or down depending on your pan size.

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Fig Tart Recipe

This easy fig tart recipe is absolutely delicious, and with the buttery crust in combination with the almond filling, it’s a winner!

Preparation15

Cooking50

Chilling1

Total2 5

Servings: people

Ingredients

US Customary | Metric

Crust (pâte sablée):

55 grams granulated sugar
110 grams unsalted butter
155 grams all-purpose flour
1/3 egg beaten
Pinch of salt

Filling:

1 batch frangipane
4-6 fresh figs depending on size
Powdered sugar for dusting

Equipment

8-inch (20 cm) springform pan or tart ring
piping bag

Instructions

Make the crust:

Combine all ingredients in a bowl and knead into a firm dough. If it’s still crumbly, knead it further by hand.
Wrap in plastic wrap and refrigerate for at least 1 hour.
Roll out the dough on a floured surface to about 1/5 inch (5 mm) thick.
Line your pan with the dough and trim the edges. If using a springform pan, keep the sides about 1-1.2 inches (2-3 cm) high.

Fill the tart:

Prepare the frangipane according to the recipe.
Transfer it to a piping bag and pipe it evenly over the crust (or spread with a spoon/spatula).
Wash the figs, trim the tops and bottoms, and cut into wedges.
Arrange the figs over the frangipane, either randomly or in a circular pattern. Press them in slightly.

Bake:

Bake for 45-50 minutes at 350°F/180°C (conventional oven).
After 30 minutes, check if the top is browning too quickly. If so, cover loosely with foil and add about 5 extra minutes to the baking time.

How to store

Store at room temperature (well wrapped) for up to 1 day.

Refrigerate for up to 3 to 4 days.

Freeze airtight for up to 3 months.

Buttery, Soft and with a Rich Almond Filling

Recipe Ingredients

How To Make Fresh Fig Tart