Fig Frangipane Tart
Makes 1 9” tart
Ingredients
Crust
- 1 cup all purpose flour
- ¼ cup powdered sugar
- 1 tsp vanilla bean paste or ½ of a vanilla bean, scraped
- 1 tsp fennel seed crushed
- ½ tsp kosher salt
- ½ cup unsalted butter cold and cubed
Filling
- ½ cup unsalted butter room temperature
- ⅓ cup sugar
- 2 eggs room temperature
- 1 Tbsp rum optional
- 1 tsp vanilla bean paste or extract
- ¼ tsp almond extract
- ¼ tsp kosher salt
- 1 cup almond flour lightly packed
- 10-12 fresh figs halved (add as many as you need to fill the top)
- ¼ cup pine nuts
To serve
- Powdered sugar for dusting
- Honeyed whip cream for serving*
Instructions
- Preheat the oven to 425 F.
- First prepare the crust. Add flour, powdered sugar, vanilla bean paste, fennel, and salt to a food processor. Pulse a few times to combine dry ingredients.
- Add in cubed butter and pulse until butter is fully incorporated with the dry ingredients. The mixture should look crumbly but hold together when pressed with your hands.
- Transfer to a 9” tart pan with a removable bottom, and press out evenly to cover the pan (bottom and sides). It doesn’t have to be perfect, just as even as you can get it. Prick the bottom all over with a fork.
- Freeze for 20 minutes.
- Bake until lightly golden and set, about 12-15 minutes. Let cool while you prepare the frangipane. Reduce oven temperature to 375F.
- In a medium bowl, cream butter and sugar until light and fluffy. Add in eggs, rum, vanilla, almond extract and salt. Whip until combined.
- Add in almond flour and mix until combined.
- Add frangipane to the crust and spread out evenly. Top with pine nuts and halved figs.
- Bake for 30-45 minutes until lightly golden and set.
- Let the tart cool for 30-45 minutes, until it’s cool enough to remove from the pan. I like to eat this when it’s slightly warm still!
- Dust all over with powdered sugar and serve with whip cream.
Video
Notes
*TO MAKE THE HONEYED WHIP CREAM: just whip some heavy cream with a touch of honey, vanilla and a small pinch of salt until soft peaks. Don’t add too much sweetness, as the tart is sweet on its own 🙂
Tried this recipe?Let us know how it was!
Hey, Hailee! How would you recommend storing this overnight if made ahead of time?
So good!