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
