Frangipane, Fig & Orange Tart Recipe
Introduction
This frangipane, fig, and orange tart is a delightful blend of nutty almond filling with sweet, juicy figs and a bright citrus glaze. Perfect for a special dessert or an elegant afternoon tea treat.
Ingredients
- 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
- 6 medium figs, halved
- 100g butter, softened
- 100g golden caster sugar
- 2 large eggs
- 140g ground almonds
- 75g plain flour
- 1 orange, zested and juiced
- 35g golden caster sugar
Instructions
- Step 1: Place the plain flour, cold butter, and a pinch of salt into a food processor. Pulse several times until the mixture resembles breadcrumbs. Add the golden caster sugar and orange zest, then pulse again.
- Step 2: Add the vanilla extract, egg yolk, and 1 tablespoon of cold water. Pulse until the dough just comes together. Form it into a ball, then roll out on a floured surface to fit a 22cm loose-bottomed tart tin. Line the tin with the dough, press into the sides, prick the base with a fork, and chill for 30 minutes.
- Step 3: To make the frangipane, beat the softened butter in a bowl until creamy. Add the golden caster sugar and beat until light and fluffy. Gradually add the eggs one at a time, beating well after each addition.
- Step 4: Fold in the ground almonds and plain flour until fully combined.
- Step 5: Preheat the oven to 180°C (160°C fan)/gas mark 4 and place a baking tray inside to heat.
- Step 6: Spoon the frangipane mixture into the chilled pastry case, smoothing the top with the back of a spoon. Arrange the fig halves cut-side up in a circular pattern, gently pressing them into the frangipane.
- Step 7: Carefully transfer the tart to the hot baking tray and bake for 1 hour to 1 hour 10 minutes. If the tart browns too quickly, cover with foil after 40 minutes. The tart is done when figs are tender and a skewer inserted into the frangipane comes out clean. Allow to cool in the tin.
- Step 8: For the glaze, combine the orange zest, orange juice, golden caster sugar, and 1 tablespoon water in a small pan. Bring to a boil, then reduce heat and simmer for 5 to 10 minutes until syrupy.
- Step 9: Remove the tart from the tin, place on a plate, and brush the glaze over the tart while still warm.
Tips & Variations
- Use ripe, but firm figs to keep their shape during baking.
- For a richer flavor, add a tablespoon of orange liqueur to the frangipane mixture.
- If fresh figs aren’t available, frozen figs can be a good substitute, just increase baking time slightly.
- Chill the tart base well to prevent shrinking during baking.
Storage
Store the tart in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. You can also gently reheat slices in the oven at low heat for a few minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pastry ahead of time?
Yes, the pastry dough can be made up to 2 days in advance. Wrap it tightly and keep it chilled before rolling out.
What can I substitute for ground almonds?
You can use finely ground hazelnuts or all-purpose flour, but ground almonds give the best texture and flavor for the frangipane.
Print
Frangipane, Fig & Orange Tart Recipe
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful Frangipane, Fig & Orange Tart featuring a buttery, crumbly pastry base filled with a luscious almond frangipane, topped with fresh figs and finished with a glossy, citrusy orange glaze. Perfectly balanced with sweetness and a fresh orange zing, this tart makes an elegant dessert or special occasion treat.
Ingredients
Scale
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
Frangipane Filling
- 100g butter, softened
- 100g golden caster sugar
- 2 large eggs
- 140g ground almonds
- 75g plain flour
Topping
- 6 medium figs, halved
Glaze
- 1 orange, zested and juiced
- 35g golden caster sugar
- 1 tbsp water
Instructions
- Make the Pastry: In a food processor, combine the plain flour, cold cubed butter, and a pinch of salt; pulse until the mixture resembles breadcrumbs. Add the golden caster sugar and orange zest, and pulse again. Incorporate the vanilla extract, egg yolk, and 1 tbsp cold water and pulse until the dough just comes together. Form into a ball, then roll out on a floured surface to fit a 22cm loose-bottomed tart tin. Line the tin, press dough into the sides, prick the base with a fork, and chill for 30 minutes.
- Prepare the Frangipane: Beat the softened butter in a medium bowl with an electric whisk until creamy. Gradually add golden caster sugar and continue whisking until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold in ground almonds and plain flour gently until combined.
- Preheat Oven and Prepare Tart: Heat the oven to 180C/160C fan/gas mark 4. Place a baking tray in the oven to heat up. Spoon the frangipane mixture into the chilled tart case and smooth the surface with the back of a spoon. Arrange fig halves cut-side up in a circular pattern, gently pressing into the frangipane.
- Bake the Tart: Carefully transfer the tart on the hot baking tray into the oven. Bake for 1 hour to 1 hour 10 minutes, covering with foil after 40 minutes if the tart is browning too fast. The tart is done when figs are tender and a skewer inserted into the frangipane comes out clean. Allow it to cool in the tin.
- Make the Glaze: In a small pan, combine orange zest, orange juice, golden caster sugar, and 1 tbsp water. Bring to a boil, then lower heat and simmer for 5 to 10 minutes until syrupy. Remove the tart from the tin, place on a plate, and brush the glaze evenly over the top to give a shiny finish.
Notes
- For a crisper crust, chill the pastry before baking and chill the tart while preparing the filling.
- If figs are out of season, substitute with other stone fruits like plums or apricots.
- Covering the tart mid-bake prevents the fruit and pastry from overbrowning.
- Use ground almonds that are finely milled for a smoother frangipane texture.
- Ensure all butter used for frangipane is softened, not melted, for best creaming results.
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Keywords: frangipane tart, fig tart, orange glaze tart, almond frangipane, baked dessert, fruit tart
