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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
