Name: Fig and Frangipane Tart
Cook time: 2400 s
Total time: 2400 s
Yield: 8 servings
Ingredients: For the Pastry:; flour; sugar; salt; unsalted butter; egg; lemon zest; For the Frangipane:; softened butter; sugar; egg; ground almonds; plain flour; vanilla paste; figs; Fig jam for brushing

Fig and Frangipane Tart

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40 min

Posted on May 18, 2025

G

georgiascakes

8 servings

8 servings

Ingredients

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Directions

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Notes

This tart can be stored in an airtight container in the fridge for 2–3 days. Top Tips: - Swap out the figs for other fruits like blueberries, raspberries, cherries, or even pear to create your own twist on this classic tart. - Always blind bake your pastry to avoid a soggy bottom! FAQs & Troubleshooting: - Can I make the pastry in a stand mixer? It’s best to make the pastry by hand as this helps prevent overworking the dough. That said, if you’re careful not to overmix then you can use a stand mixer, but I prefer the control you get from doing it by hand. - How do I stop the bottom from going soggy? I always blind bake the pastry case before adding the filling, even if it’s going back into the oven. If you're still concerned about a soggy base, you can brush the bottom with a little egg wash after blind baking. That said, it’s not usually necessary with this recipe. - Can I freeze this tart? While pastry generally freezes well, cooked fresh fruit can become soggy once thawed. If you're prepping ahead, consider making and freezing the pastry case on its own. Then, make the filling and bake the tart fresh on the day you plan to serve it.

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