Tarte aux Figues

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 190 C. Lightly grease a 16-18 cm tart tin. In a bowl, rub the cold butter into the flour, icing sugar, and salt until the mixture resembles fine crumbs. Add the egg yolk and cold water, then bring it together quickly into a smooth dough without overworking it; this keeps the crust tender. Flatten into a disc.

   90 g plain flour45 g cold unsalted butter, diced20 g icing sugar1 pinch fine salt1 egg yolk10 ml cold water
2. 2

   Roll the dough between two sheets of baking paper to about 3 mm thick, line the tart tin, and trim the edges. Chill or freeze the lined shell for 10 minutes so it holds its shape in the oven.

3. 3

   Line the chilled tart shell with baking paper and baking weights or dry beans. Blind-bake for 12 minutes, then remove the paper and weights and bake 5 minutes more until the base looks dry and just lightly coloured.

4. 4

   While the shell bakes, make the frangipane. Beat the softened butter, caster sugar, ground almonds, flour, vanilla extract, and salt until creamy. Beat in the egg until fully incorporated and smooth. Do not whip too much air into it, or it can dome and crack excessively.

   40 g unsalted butter, softened40 g caster sugar40 g ground almonds1 egg5 g plain flour2 ml vanilla extract1 pinch fine salt
5. 5

   Trim the figs and cut them into 6-8 wedges each, depending on size. If very ripe, handle gently so they keep their shape.

   4 medium (about 220 g) fresh figs
6. 6

   Spread the frangipane evenly into the warm tart shell. Arrange the fig wedges on top in a tight overlapping pattern, cut side up. Sprinkle over the flaked almonds.

   4 medium (about 220 g) fresh figs10 g flaked almonds
7. 7

   Bake the tart at 180 C for 22-25 minutes, until the frangipane is puffed, set in the centre, and golden around the edges. The figs should look softened but not collapsed.

8. 8

   Warm the apricot jam with the water until fluid, then brush lightly over the hot figs for shine. Let the tart rest for 10 minutes before unmoulding and serving; this helps the frangipane finish setting.

   20 g apricot jam10 ml water

Origin & History

Fruit tarts are a classic part of French patisserie, where seasonal produce is often paired with pastry cream or frangipane in a crisp shell. Fig tarts are especially associated with late summer and early autumn, when fresh figs are at their peak in southern France. The combination of almonds and figs is traditional, echoing Provençal flavors.