Brrrrr! Just when I was enjoying the sunny days of autumn, we have plunged into winter. There is early snow on the alps and Munich is rainy, gusty and grey.
As you’ll know if you have been reading along, I don’t really mind the grim weather as it gives me an excuse to hole up in the kitchen, baking, writing and keeping warm.
I got my hands on a big container of beautifully fresh late-season figs while I was at the shops today, and I knew exactly what to do with them. A Fig and Honey Tart with almond frangipane and buttery short pastry. Beautiful and delicious!
No Figs? No Problem!
This is a great base recipe to have in mind as frangipane can be topped with whatever fruit you have in season. Berries work well, but as the weather has turned cool, rich and sweet figs are the perfect partner for sticky honey and crunchy almonds.
I like to make these tarts in a long 13x35cm (4.5 x 14 in.) tart tin, but the amounts given in the recipe should work for a standard round tart tin too. If you are using bigger or smaller baking dishes, you’ll simply need to scale the recipe up or down as necessary.
To make a Fig and Honey Frangipane Tart you’ll need the following. main ingredients:
- Flour butter and sugar: For both the pastry and the frangipane filling. I use and recommend unsalted butter for best results.
- Eggs: I use European size L which weighs 63g (2.2 oz) in the shell.
- Ground Almonds / Almond meal: Almond meal comes in two types, one with the skin of the almond still on, which is coarser and gives the tart a more rustic finish, or one made from blanched almonds which is paler bit still delicious.
- Fresh Figs: I like to use juicy dark purple figs in this tart.
- Honey: Drizzling honey over the top of this tart gives a delicious pop of flavour.
My Fig and Honey Tart recipe has 3 main steps:
- Make the pastry: My simple pastry is easily made in the food processor in minutes.
- Make the frangipane filling: The frangipane filling is a wonder mixture of ground almonds, sugar, flour and butter. It’s super simple to prepare and a delicious canvas for fresh fruit.
- Assemble and bake: Then all that is left to do is to top the tart with fresh figs and bake to golden brown perfection!
Full method and ingredients in the recipe card at the bottom of the page.
FREQUENTLY ASKED QUESTIONS
Can I make Fig and Honey Tart with other fruit?
Yes, you can. Berries work well, you can reduce the cooking time by about 10 minutes. Apples, pears or stone fruit are also good. Check to make sure the tart is cooked through before removing from the oven.
I don’t like rolling out pastry! Is there another way?
Absolutely! This pastry is very forgiving, so, if you like, you can just tip it into the tin, straight out of the food processor, then use your fingers to press it into the tin and up the sides.
I love figs, but there are plenty of people out there who don’t. Which side are you on? Let me know in the comments below.
Take care out there, keep warm, and happy cooking! xJ
Fig and Honey Tart Recipe
for the pastry:
- 250g (1.5 cups) plain or all purpose flour
- 125g (1 stick + 1 Tbsp) butter
- 2 Tbsp sugar
- 1 large egg, lightly beaten
- pinch of salt
for the frangipane filling:
- 150g (¾ cup) white sugar
- 125g (1 stick + 1 Tbsp) butter, softened
- 1 tsp vanilla extract
- 3 large eggs
- 150g (1 cup) ground almonds (almond meal)
- 100g (½ cups) plain or all purpose flour
- 6 fresh figs, halved
- 30g ( 4 Tbsp) flaked almonds
- 4 Tbsp runny honey
- whipped cream
- MAKE PASTRY: Place the flour, butter, sugar and salt in the bowl of a food processor with the blade attachment fitted, then pulse until the mixture resembles fine crumbs. Pour the egg into the bowl, then run the processor until the dough clumps together. If the blade is spinning and the dough doesn’t form a ball, add cold water, one teaspoon at a time until it comes together.
- ROLL OUT PASTRY: Roll the dough out between two pieces of clingfilm to a rectangle a little larger than a 35x13cm (14x4.5 in.) loose-based tart pan (see note). Transfer, with the clingfilm to the refrigerator for 10 minutes to firm up, then remove the top layer of clingfilm and drape into the greased tin, leaving a small overhang on all sides. Gently press the dough into the corners of the tart tin.
- CHILL PASTRY: Prick the dough all over with a fork. Chill for 30 minutes in the fridge or 20 minutes in the freezer. Meanwhile, heat the oven to 180°C / 350°F / Gas 4 with a baking tray in the lower third.
- MAKE FRANGIPANE: To make the filling, use an electric mixer to cream sugar and butter together until light and fluffy. Beat in almond or vanilla essence, then eggs, one at a time, beating well between each and using a spatula to scrape down the sides of the bowl. Fold in the ground almonds and flour.
- FILL TART: When the tart case has chilled, carefully trim the overhanging pastry with a small, sharp knife, then spoon the almond frangipane filling into the prepared case and smooth top.
- BAKE: Arrange figs on top, pressing in lightly. Sprinkle over the flaked almonds, then place on the preheated oven tray and bake for 50-60 minutes until set and golden brown. A skewer inserted into the almond filling should come out clean.
- COOL AND SERVE: Allow the tart to cool in the tin before removing and drizzling generously with honey. Serve with whipped cream or ice cream
I have used a 13x35cm (4.5x 14 in.) loose-based tart tin, but the amounts in the recipe should fit a standard round sized tart tin too.
Cup and imperial measurements are approximate. For best and most accurate results I use and recommend a digital kitchen scale like the one below.
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Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 701Total Fat: 40gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 161mgSodium: 367mgCarbohydrates: 76gFiber: 5gSugar: 38gProtein: 13g
Nutrition information is calculated automatically and isn’t always accurate.
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