Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/4 cups (150 g) all-purpose flour
- 2 tbsp (25 g) sugar + 1/2 cup (100 g) sugar for filling
- Pinch of fine salt
- 14 tbsp (200 g) unsalted butter (100 g cold, 100 g soft)
- 3 large eggs (2 whole, 1 yolk)
- 1 cup (100 g) finely ground almonds (almond meal)
- 1 tsp vanilla extract
- 1 tbsp dark rum or brandy (optional)
- Zest of 1/2 lemon or orange (optional)
- 12–14 ripe fresh figs, halved
- 2 tbsp honey
- 2 tbsp apricot jam or apple jelly
- 1–2 tsp water (for glaze)
Do This
- 1. Make pastry: rub 1 1/4 cups flour, 2 tbsp sugar, salt, and 7 tbsp (100 g) cold butter into coarse crumbs. Add egg yolk and 2–3 tbsp ice water; form a dough. Chill 30 minutes.
- 2. Roll dough and line a 9 in / 23 cm tart pan. Chill 10 minutes. Preheat oven to 375°F (190°C).
- 3. Line pastry with parchment and weights; bake 15 minutes. Remove weights and bake 5 minutes more until just lightly golden.
- 4. Beat 7 tbsp (100 g) soft butter with 1/2 cup sugar, then mix in ground almonds, 2 eggs, vanilla, rum (optional), zest, and 1 tbsp flour.
- 5. Spread almond cream in warm shell. Arrange halved figs cut-side up in circles, nestling them into the cream. Drizzle with 2 tbsp honey.
- 6. Bake 25–30 minutes until puffed, golden, and the cream is set. Cool in pan.
- 7. Warm 2 tbsp apricot jam with 1–2 tsp water; brush over figs for shine. Serve slightly warm or at room temperature.
Why You’ll Love This Recipe
- Showcases ripe late-summer figs in the most flattering way: juicy, jammy, and lightly caramelized.
- Buttery sweet pastry and soft almond cream (frangipane) feel bakery-fancy but are very doable at home.
- Make-ahead friendly: bake earlier in the day and glaze just before serving.
- Easy to adapt: swap in the honey-glazed no-cream version, or change up the nuts for a different twist.
Grocery List
- Produce: Fresh ripe figs (12–14), 1 lemon or orange (for zest), optional fresh thyme or mint for garnish.
- Dairy: Unsalted butter, large eggs.
- Pantry: All-purpose flour, granulated sugar, honey, apricot jam or apple jelly, ground almonds (almond meal), vanilla extract, fine salt, dark rum or brandy (optional).
Full Ingredients
Sweet Shortcrust Pastry
- 1 1/4 cups (150 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1/4 tsp fine sea salt
- 7 tbsp (100 g) unsalted butter, cold and cut into small cubes
- 1 large egg yolk
- 2–3 tbsp ice-cold water, as needed
Almond Cream (Frangipane)
- 7 tbsp (100 g) unsalted butter, very soft but not melted
- 1/2 cup (100 g) granulated sugar
- 1 cup (100 g) finely ground blanched almonds (almond meal)
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1 tbsp dark rum or brandy (optional but lovely)
- 1 tbsp (8 g) all-purpose flour
- Finely grated zest of 1/2 lemon or orange (optional, for brightness)
- Pinch of fine salt
Fig Topping and Glaze
- 12–14 fresh ripe figs (about 700–800 g), rinsed, dried, and halved lengthwise
- 2 tbsp (30 ml) honey
- 2 tbsp (30 g) apricot jam or apple jelly
- 1–2 tsp water, for loosening the jam
Optional Finishes
- 1–2 tbsp finely chopped pistachios or sliced almonds, lightly toasted
- A few small sprigs of fresh thyme or mint leaves
- Light dusting of powdered sugar, just before serving
Step-by-Step Instructions
Step 1: Make the sweet pastry dough
In a medium bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and toss them in the flour to coat. Using your fingertips or a pastry cutter, rub or cut the butter into the flour until the mixture looks like coarse crumbs with a few pea-sized bits of butter remaining. Work quickly so the butter stays cold.
Add the egg yolk and 2 tbsp of ice-cold water. Stir with a fork until the dough begins to clump together. If it looks dry and crumbly, add up to 1 more tablespoon of water, a teaspoon at a time, just until it holds when you squeeze a handful. Gently gather the dough into a disk, wrap tightly in plastic wrap or parchment, and chill in the refrigerator for at least 30 minutes.
Step 2: Roll the dough and line the tart pan
Lightly flour your work surface and rolling pin. Unwrap the chilled dough and place it on the floured surface. Tap it a few times with the rolling pin to soften slightly, then roll from the center outward, rotating the dough frequently and lightly dusting with flour as needed, until you have a circle about 11–12 in (28–30 cm) in diameter and roughly 1/8 in (3 mm) thick.
Carefully roll the dough loosely around the rolling pin, then unroll it over a 9 in (23 cm) tart pan with a removable bottom. Gently ease the dough into the corners without stretching it, pressing it firmly up the sides. Trim excess dough so it sits level with the rim, or leave a slight overhang if you like a thicker edge. Prick the base all over with a fork. Place the lined tart pan in the fridge or freezer for 10–15 minutes while you preheat the oven to 375°F (190°C).
Step 3: Partially bake the tart shell
Cut a piece of parchment paper large enough to cover the tart shell and hang over the edges. Press it gently over the chilled pastry and fill with pie weights, dry beans, or uncooked rice, spreading them evenly. Place the tart pan on a baking sheet for easier handling.
Bake in the preheated 375°F (190°C) oven for 15 minutes. Carefully lift out the parchment and weights. Return the tart shell to the oven and bake for another 5–7 minutes, until the base looks dry and just barely golden at the edges. Remove from the oven and set aside to cool slightly while you prepare the almond cream. Keep the oven on at 375°F (190°C).
Step 4: Mix the almond cream (frangipane)
In a medium bowl, beat the softened butter and sugar together with a hand mixer or wooden spoon until pale and creamy, about 2–3 minutes. Add the ground almonds and mix until combined. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla, rum or brandy (if using), citrus zest, flour, and a pinch of salt until smooth and fluffy. The almond cream should be thick but spreadable.
If it looks very soft, place it in the fridge for 5–10 minutes to firm slightly. This helps it hold the figs in place during baking.
Step 5: Fill the shell and arrange the figs
Spoon the almond cream into the still-warm tart shell and spread it evenly with a spatula, smoothing it right up to the edges. You want an even layer so the figs sit neatly.
Arrange the halved figs cut-side up on top of the almond cream. Start from the outer edge, placing them in a tight circle with the cut sides facing the same direction. Continue with an inner circle, slightly overlapping if needed, and finish with a few halves in the center. Nestle them gently into the cream so they are partially submerged but still proudly visible. Drizzle the honey evenly over the figs.
Step 6: Bake until puffed, golden, and set
Place the filled tart back on the baking sheet and bake at 375°F (190°C) for 25–30 minutes. The almond cream should puff up around the figs and turn a deep golden color, and the pastry edges should be fully golden brown. If the edges are browning too quickly, loosely cover the rim with strips of foil for the last 5–10 minutes.
The center should look set (no liquid jiggle) but still soft. Remove the tart from the oven and let it cool in the pan on a wire rack for at least 30–40 minutes. The almond cream will firm up as it cools, making it easier to slice cleanly.
Step 7: Glaze, garnish, and serve
While the tart is cooling, gently warm the apricot jam (or apple jelly) with 1–2 teaspoons of water in a small saucepan over low heat, or in a microwave-safe bowl for 15–20 seconds. Stir until smooth and just fluid, not watery.
Using a pastry brush, lightly glaze the tops of the figs and any exposed almond cream with the warm jam. This adds shine, flavor, and helps keep the figs moist. If you like, sprinkle the edges with chopped pistachios or sliced almonds, and tuck in a few tiny thyme sprigs or mint leaves for a fresh, pretty finish.
Serve the tart slightly warm or at room temperature. For very clean slices, chill it for 30–60 minutes, then bring back toward room temperature before serving. Lovely on its own or with a small spoonful of lightly whipped cream or crème fraîche.
Pro Tips
- Choose ripe but not mushy figs: They should be fragrant and give slightly when pressed, with no major splits or weeping juice.
- Keep the butter cold in the pastry: Visible little flecks of butter create a tender, flaky crust; work quickly and avoid overworking the dough.
- Do not overbake the almond cream: Once it is puffed, golden, and set in the center, remove the tart so the filling stays moist, not dry.
- Glaze while the tart is just warm: The jam will spread more easily and set to a beautiful, delicate sheen as the tart cools.
- Use a removable-bottom pan: It makes unmolding and serving the tart much easier and keeps the crust from breaking.
Variations
- Honey-glazed fig tart (no almond cream): Skip the frangipane. Roll the pastry slightly thinner, blind-bake fully until golden, then arrange halved figs on the baked crust. Warm 3–4 tbsp honey with 1–2 tbsp butter and a squeeze of lemon, brush generously over the figs, and bake 10–15 minutes more until the figs are soft and glossy.
- Pistachio or hazelnut version: Replace half or all of the ground almonds with ground pistachios or hazelnuts. The flavor becomes deeper and slightly more savory, which is wonderful with the sweetness of the figs.
- Mini fig tartlets: Divide the pastry and almond cream among 6–8 small tartlet pans. Use halved or quartered figs to fit. Baking time will be shorter: about 15–20 minutes for the filled tartlets.
Storage & Make-Ahead
The tart is best on the day it is baked, once cooled and glazed, when the pastry is crisp and the figs are at their prettiest. That said, leftovers keep well. Store cooled tart, loosely covered, in the refrigerator for up to 2 days. The pastry will soften a bit but the flavors remain lovely. Bring slices to room temperature before serving, about 20–30 minutes out of the fridge.
To make ahead, you can prepare the pastry dough up to 2 days in advance and keep it well wrapped in the fridge, or freeze it for up to 1 month (thaw in the fridge overnight). The partially baked tart shell can be baked earlier in the day; once cool, cover and keep at room temperature, then fill and bake with the almond cream and figs just before you need it. You can also fully bake the tart a few hours before serving and glaze closer to serving time for the freshest shine.
Nutrition (per serving)
Approximate values for 1 of 8 slices (will vary with exact ingredients and fig size): about 460 calories; 29 g fat (14 g saturated); 49 g carbohydrates; 4–5 g fiber; 26 g sugars; 7 g protein; 210 mg sodium. This estimate assumes you use all the glaze and optional nuts.
