Frangipane, Fig & Orange Tart Recipe

Introduction

This Frangipane, Fig & Orange Tart combines the rich, nutty flavor of almond frangipane with juicy figs and a bright orange glaze. It’s an elegant dessert perfect for impressive gatherings or a special treat at home.

Ingredients

• 200g plain flour, plus extra for dusting
• 100g cold butter, cut into cubes
• 50g golden caster sugar
• 1 orange, zested
• 1 tsp vanilla extract
• 1 egg yolk
• 6 medium figs, halved
• 100g butter, softened
• 100g golden caster sugar
• 2 large eggs
• 140g ground almonds
• 75g plain flour
• 1 orange, zested and juiced
• 35g golden caster sugar

Instructions

1. Step 1: Tip the flour, cold butter, and a pinch of salt into a food processor and pulse until the mixture resembles breadcrumbs. Add the sugar and orange zest and pulse again. Add the vanilla extract, egg yolk, and 1 tablespoon cold water, then pulse until the dough just comes together. Form into a ball and roll out on a lightly floured surface to fit a 22cm loose-bottomed tart tin. Line the tin, pressing into the sides, prick the base with a fork, and chill for 30 minutes.
2. Step 2: To prepare the frangipane, beat the softened butter with an electric whisk until creamy. Add the sugar and continue beating until light and fluffy. Gradually beat in the eggs one at a time. Fold in the ground almonds and flour gently.
3. Step 3: Heat the oven to 180°C (160°C fan)/gas mark 4 and put a baking tray inside to heat. Spoon the frangipane into the chilled pastry case and smooth the top. Arrange the fig halves, cut-side up, in a circle pattern, gently pressing them into the frangipane.
4. Step 4: Carefully transfer the tart to the hot baking tray and bake for 1 hour to 1 hour 10 minutes. Cover with foil after 40 minutes if the tart is browning too quickly. The tart is ready when the figs are tender and a skewer inserted into the frangipane comes out clean. Allow to cool in the tin.
5. Step 5: To make the glaze, combine the orange zest and juice, sugar, and 1 tablespoon water in a small pan. Bring to the boil, then reduce heat and simmer for 5-10 minutes until syrupy. Remove the tart from the tin, place on a serving plate, and brush the glaze over the top before serving.

Tips & Variations

• For a nut-free version, substitute ground almonds with finely chopped hazelnuts or omit entirely and increase plain flour by 50g.
• Use ripe, soft figs for the best flavor — fresh black Mission figs are excellent if available.
• If you prefer, you can swap figs for halved plums or peaches when in season for a different fruity twist.

Storage

Store the tart in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in the oven at low heat for 5-10 minutes to restore the soft texture before serving. The glaze may soften over time but will still add lovely citrus notes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry and frangipane ahead of time?

Yes, you can prepare the tart shell and frangipane a day in advance and keep them refrigerated separately before assembling and baking.

What can I use if I don’t have a food processor?

You can cut the cold butter into the flour using two knives or a pastry cutter until the mixture resembles breadcrumbs, then mix the remaining ingredients by hand.

Frangipane, Fig & Orange Tart Recipe

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★★★★★

4.6 from 140 reviews

• Author: Hailey
• Total Time: 1 hour 50 minutes
• Yield: 8 servings 1x

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Description

A delightful Frangipane tart featuring a buttery almond filling topped with sweet, tender figs and a bright orange glaze for a perfect balance of flavors and textures.

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Ingredients

Scale 1x2x3x

For the pastry:

• 200g plain flour, plus extra for dusting
• 100g cold butter, cut into cubes
• 50g golden caster sugar
• 1 orange, zested
• 1 tsp vanilla extract
• 1 egg yolk
• 1 tbsp cold water

For the frangipane:

• 100g butter, softened
• 100g golden caster sugar
• 2 large eggs
• 140g ground almonds
• 75g plain flour

Topping:

• 6 medium figs, halved

For the glaze:

• 1 orange, zested and juiced
• 35g golden caster sugar
• 1 tbsp water

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Instructions

1. Make the pastry: Tip the flour, cold butter, and a pinch of salt into a food processor and pulse until the mixture resembles breadcrumbs. Add the sugar and orange zest and pulse again. Add the vanilla extract, egg yolk, and 1 tablespoon cold water, then pulse until the dough just comes together. Form the dough into a ball, roll out on a lightly floured surface to fit a 22cm loose-bottomed tart tin, then line the tin. Press the dough into the sides, prick the base all over with a fork, and chill for 30 minutes.
2. Prepare the frangipane: In a medium bowl, beat the softened butter with an electric whisk until creamy. Add the sugar and continue beating until light and fluffy. Gradually add the eggs one at a time, beating well after each addition. Fold in the ground almonds and plain flour until combined.
3. Preheat and assemble: Heat the oven to 180°C (160°C fan)/Gas 4 and place a baking tray inside to heat. Spoon the frangipane mixture into the chilled pastry case and smooth the surface with the back of a spoon. Arrange the fig halves cut-side up in a circular pattern on top, gently pressing them into the frangipane.
4. Bake the tart: Carefully transfer the tart to the hot baking tray in the oven. Bake for 1 hour to 1 hour 10 minutes. If the tart browns too quickly, cover it loosely with foil after 40 minutes. The tart is done when the figs are tender and a skewer inserted in the frangipane comes out clean. Allow it to cool in the tin.
5. Make the glaze: While the tart cools, combine the orange zest and juice, sugar, and 1 tablespoon water in a small pan. Bring to the boil, reduce heat, and simmer for 5 to 10 minutes until the mixture turns syrupy.
6. Glaze the tart: Remove the tart from the tin and transfer it to a serving plate. Brush the orange glaze generously over the figs and frangipane to give a beautiful shine and enhance the citrus flavor.

Notes

• Use ripe but firm figs to ensure they hold their shape during baking.
• If you do not have a food processor, you can rub the butter into the flour by hand or use a pastry cutter.
• Covering the tart with foil if it browns too quickly helps prevent over-browning and ensures an even bake.
• The tart can be served warm or at room temperature and pairs wonderfully with a dollop of whipped cream or crème fraîche.

• Prep Time: 40 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: European

Keywords: Frangipane tart, fig tart, orange glaze dessert, almond tart, baked dessert, fruit tart