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!
Servings: 12 people
Ingredients
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.