Frangipane, Fig & Orange Tart Recipe
Introduction
This frangipane, fig, and orange tart is a delightful combination of nutty almond cream and sweet, juicy fruit. The zesty orange glaze adds a fresh finish, making it a perfect dessert for any occasion. Simple to make yet impressively elegant, it’s sure to be a crowd-pleaser.
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: Tip the flour, cold butter cubes, and a pinch of salt into a food processor. Pulse several times until the mixture resembles breadcrumbs. Add the 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 the dough into a ball, then roll out on a lightly floured surface to fit a 22cm loose-bottomed tart tin.
- Step 3: Press the dough into the tart tin, pushing it into the sides. Prick the base all over with a fork and chill in the fridge for 30 minutes.
- Step 4: Meanwhile, prepare the frangipane. Beat softened butter in a medium bowl until creamy. Add the sugar and continue beating until light and fluffy.
- Step 5: Gradually add the eggs one at a time, beating well after each addition. Fold in the ground almonds and plain flour until combined.
- Step 6: Heat the oven to 180°C (160°C fan)/gas mark 4. Place a baking tray inside to heat.
- Step 7: Spoon the frangipane into the chilled pastry case and smooth the top. Arrange the fig halves, cut side up, in a circular pattern, gently pressing them into the frangipane.
- Step 8: Carefully transfer the tart to the hot baking tray in the oven. Bake for 1 hour to 1 hour 10 minutes. If the tart browns too quickly, cover it loosely with foil after 40 minutes.
- Step 9: Remove from the oven when figs are tender and a skewer inserted into the frangipane comes out clean. Leave to cool in the tin.
- Step 10: To make the glaze, combine orange zest, orange juice, sugar, and 1 tablespoon of water in a small pan. Bring to a boil, then reduce heat and simmer for 5-10 minutes until syrupy.
- Step 11: Remove the tart from the tin, transfer to a plate, and brush the glaze evenly over the top.
Tips & Variations
- Use ripe but firm figs to keep their shape during baking.
- Substitute almonds with hazelnuts for a different nutty flavor in the frangipane.
- If you don’t have a food processor, rub the butter into the flour by hand until crumbly.
- For a richer glaze, add a spoonful of honey or apricot jam when heating the syrup.
Storage
Store the tart covered loosely with foil or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days and bring to room temperature before serving. Reheat briefly in a low oven if desired to refresh the glaze.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried figs instead of fresh?
Fresh figs work best for texture and moisture, but you can use dried figs if soaked in warm water or orange juice for 30 minutes before baking.
Is it possible to make the tart gluten-free?
Yes, replace the plain flour with a gluten-free flour blend suitable for baking. Ensure your baking powder or any additives are also gluten-free.
Print
Frangipane, Fig & Orange Tart Recipe
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Frangipane, fig & orange tart combines a buttery, crisp pastry base with a rich almond frangipane filling, topped with fresh figs and finished with a glossy, citrusy orange glaze. It’s a beautifully balanced dessert offering a mix of nutty, fruity, and zesty flavors perfect for any occasion.
Ingredients
Scale
For the 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
For the Frangipane:
- 100g butter, softened
- 100g golden caster sugar
- 2 large eggs
- 140g ground almonds
- 75g plain flour
Topping:
- 6 medium figs, halved
For the Orange Glaze:
- 1 orange, zested and juiced
- 35g golden caster sugar
Instructions
- Make the Pastry: Tip the plain flour, cold butter cubes, and a pinch of salt into a food processor, pulsing until the mixture resembles breadcrumbs. Add the golden caster sugar and orange zest, then pulse again. Incorporate the vanilla extract, egg yolk, and 1 tbsp cold water; pulse until the dough just comes together. Form the dough into a ball, roll out on a lightly floured surface to fit a 22cm loose-bottomed tart tin, then line the tin. Prick the base all over with a fork and chill for 30 minutes.
- Prepare the Frangipane: In a medium bowl, beat the softened butter with an electric whisk until creamy. Add the sugar and beat until light and fluffy. Gradually beat in the eggs one at a time, ensuring each is fully incorporated. Fold in the ground almonds and plain flour thoroughly.
- Assemble and Bake: Heat the oven to 180C/160C fan/gas 4 and place a baking tray inside to heat up. Spoon the frangipane into the chilled pastry case, smoothing the top. Arrange the halved figs cut-side up in a circular pattern, gently pressing them into the frangipane. Carefully transfer the tart on the hot baking tray into the oven and bake for 1 hour to 1 hour 10 minutes. If it 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.
- Make and Apply the Glaze: While the tart cools, combine the orange zest and juice, golden caster sugar, and 1 tbsp water in a small pan. Bring to a boil, then reduce heat and simmer for 5-10 minutes until the mixture is syrupy. Remove the tart from the tin, place it on a serving plate, and brush the glaze over the top for a shiny, citrus finish.
Notes
- Chilling the pastry before baking helps prevent shrinkage and maintains the tart’s shape.
- Covering the tart with foil partway through baking helps avoid over-browning on top.
- The glaze adds both flavor and a beautiful shiny finish to the tart.
- Use ripe but firm figs to ensure they hold shape when baked.
- If preferred, the tart can be served slightly warm or at room temperature.
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Keywords: frangipane tart, fig tart, orange glaze dessert, almond tart, baked fruit dessert
