Fig Frangipane tart
Late summer in Greece is all about the fig and I was excited to get home here in time to catch the very last of them! They’re sweet, fat, and juicy and every tree is laden with them (or the ground beneath is littered in sticky leftovers. When they are perfectly ripe, they are soft, floral, honeyed and really do not need much help.
Initially thought about making a galette or perhaps laying them over puff pastry, but I wanted something that felt a little more substantial without becoming heavy. Frangipane was the answer.
If you have never made frangipane before, it sounds considerably more complicated than it is. Almond flour is mixed with softened butter, sugar and egg to create a thick almond cream. During baking it puffs slightly and sets into something that falls somewhere between almond custard and a very moist almond cake.
Add a buttery pastry crust and fresh figs and you have a tart that looks far more elaborate than the amount of work involved.
The figs soften and concentrate in the oven while their juices settle into the almond filling underneath. You can finish the tart with a little warm honey and lemon rather than a heavy glaze (I didn’t use either on mine though).
One thing I learned while making mine: watch the tart rather than relying entirely on the clock. Mine browned fairly quickly and was ready earlier than I originally expected. Ovens, tart pans and even the moisture in the figs can change the baking time considerably. Once the crust is golden and the frangipane is puffed and set through the center, it is done.
KITCHEN tools:
Tart pan: here
Pie mat: here
Get a damn kitchen scale! here
(PS: all kitchen faves here)
Fresh Fig Frangipane Tart
Makes one 23 cm / 9-inch tart
For the pastry
160 g all-purpose flour
50 g granulated sugar
1.5 g fine salt
113 g cold unsalted butter, cut into cubes (pro-tip: you can measure out a block, freeze for 30 min then use a cheese grater)
1 egg yolk, approximately 18 g
15 to 30 g cold water, as needed
For the frangipane
85 g unsalted butter, softened ←pull this out now!
65 g granulated sugar
100 g almond flour
1 large egg
5 g vanilla extract
Zest of 1/2 lemon
Small pinch of salt
For the figs
Approximately 350 to 500 g fresh figs
10 to 15 g brown sugar, optional
20 to 30 g honey
5 to 10 g fresh lemon juice
DIRECTIONS
Make the pastry:
Combine the flour, sugar and salt in a bowl.
Add the cold cubed butter and work it into the flour using your fingertips, fork or a pastry cutter until the mixture resembles coarse crumbs with a few small pieces of butter remaining.
Add the egg yolk and 15 g cold water. Mix gently until the dough begins to come together. Add additional water a little at a time only if necessary. You want the dough to hold together without becoming sticky.
Shape it into a disk, wrap and refrigerate for about 30 minutes.
Roll the chilled dough on a lightly floured surface until large enough to fit a 23 cm / 9-inch tart pan. Gently press it into the bottom and sides of the pan and trim away the excess.
Prick the bottom lightly with a fork and refrigerate the shell while you prepare the filling.
Make the frangipane
Heat the oven to 175°C / 350°F.
Beat the softened butter and sugar together until smooth and creamy.
Add the almond flour, egg, vanilla, lemon zest and salt. Mix until completely combined. The mixture should be thick and spreadable, almost like a soft almond paste.
Assemble Tart
Spread the frangipane evenly over the bottom of the chilled tart shell.
Cut the figs in halves or quarters.
Arrange them over the frangipane with the cut sides facing upward, pressing them very gently into the almond filling. Leave a little visible frangipane between the fruit because it will puff as it cooks.
If your figs are particularly sweet, you can skip the brown sugar entirely. If they could use a little help, sprinkle a very small amount over the fruit.
Bake
Bake at 175°C / 350°F until the pastry is golden and the frangipane has puffed and set in the center.
Begin checking the tart after about 25 minutes, it may take roughly 25 to 30 minutes (mine took 25 but my oven is unpredictable at best). The tart is ready when the center no longer looks wet and the frangipane feels set when gently touched.
Finish the tart (optional)
Warm the honey just enough to make it easily spreadable and stir in the lemon juice. Brush the honey mixture lightly over the warm figs. Allow the tart to cool for at least 15 to 20 minutes before slicing.
Storing the tart
Once completely cool, cover and refrigerate the tart. It will keep well for approximately three days. For the best flavor, take it out of the refrigerator 20 to 30 minutes before serving. You can also warm individual slices for a few minutes in a 150°C / 300°F oven.
