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Frangipane Fig Tart

Frangipane Fig Tart

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I made this wonderful Frangipane Fig Tart for a dinner party with our friend’s Chelsea and James.  We love figs and use them often from the beginning of the season until the very end.  You will always find a big bowl of them on the counter, just for noshing on throughout the day.  I normally make a savory tart of blue cheese and figs but wanted something sweeter for this event and thought the figs would go nicely with a light frangipane; I was right!

Fig Tart

Dorie Greenspan’s pate sable recipe is by far my favorite one, as it is lightly sweet and flaky as well it is not too buttery, just perfect.   The recipe is in Dorie’s book Baking From My Home to Yours, you should own this book, it will be the baking cookbook you will ever need, Dorie includes every recipe you will ever need from the basics to the perfect party cake and all the recipes we have tried have been perfect!  I wanted the tart to have a nice shiny glaze, so I melted a little of the marmalade that we have left from Chez Pim’s amazing Bouquet des Fleurs Marmalade collection and I glazed the top during the last 5 minutes of baking.  This my friends was a wonderful addition to the tart, not only was it shiny but the finished tart had a beautiful floral under-note.

Thank you for joining us at the Chez Us table;  we love having you here.

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Frangipane Fig Tart

** serves 6

Ingredients:

1/2 cup almonds, raw, organic
1/2 cup sugar
2 teaspoons almond extract
3 tablespoons unsalted butter, organic
2 eggs, organic, cage free
1 your favorite pate sable
1 pint of figs, cut in half

How To:

  1. I use a Dorie Greenspan recipe for the Pate Sable, using a rectangle tart pan and following her instructions for baking.
  2. Preheat oven to 375.
  3. In a food processor combine the almonds and sugar, pulse until coarse.
  4. With the processor running, add the butter one tablespoon at a time.
  5. Add the extract and the eggs with the food processor on until mixed.
  6. Pour into a pre-baked tart pan and smooth the top.
  7. Lay the cut figs in the pattern of your choice, on top of the Frangipane.
  8. Bake for 40 minutes.
  9. Remove from oven and let cool before removing the tart from the baking pan.
  10. Serve.
  11. Eat.

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Dana

Monday 28th of September 2009

It was so great meeting the two of you this past weekend. I can't wait until I have a little more time to explore this gorgeous site of yours. I can't believe I haven't found it until now. Thanks again for organizing dinner.

Amy J

Sunday 27th of September 2009

I'm just learning how to do pastry so this will definitely be one to try. Beautiful color in those figs!

P.S. So nice to meet you guys this weekend. What a fun group. BTW... love your town.

Carolyn Jung

Friday 25th of September 2009

I am a fiend for almonds, and even more so for anything with figs, too. This looks like the dessert of my dreams. ;)

Allison Arevalo

Friday 25th of September 2009

I was looking to make something with the last of this year's figs. This is perfect! Love teh combination of figs and almonds.

Kamran Siddiqi

Wednesday 23rd of September 2009

Beautiful photos! I definitely have to try this very soon!! By the way, I made your Ervilhas Portuguesa recipe. OMG! So delish. I had to make it twice that day!