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Fig and frangipane tarts from Rick Stein's Secret France by Rick Stein (BBC Books, £26) (James Murphy/PA)
Print Recipe
Nutrition Facts
Fig and frangipane tart
Amount Per Serving
Calories 622 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 20g125%
Cholesterol 165mg55%
Sodium 161mg7%
Potassium 253mg7%
Carbohydrates 58g19%
Fiber 5g21%
Sugar 30g33%
Protein 10g20%
Vitamin A 1137IU23%
Vitamin C 2mg2%
Calcium 103mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Fig and frangipane tart

Crisp pastry and jammy figs – just add ice cream
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dessert
Servings: 6
Calories: 622kcal
Author: Rick Stein

Equipment

  • Food processor
  • 10-12cm tartlet tins
  • Baking parchment
  • Mixing bowl
  • Whisk

Ingredients

For the pastry

  • 170 g plain flour plus extra for rolling
  • 100 g unsalted butter cold, cubed
  • 1 pinch salt
  • 1 egg yolk
  • 1-2 tbsp water ice-cold

For the filling

  • 100 g butter at room temperature
  • 100 g caster sugar
  • 2 eggs beaten
  • 1/2 tsp almond extract
  • 100 g ground almonds
  • 9 figs quartered
  • 1 tbsp flaked almonds

To serve

  • 1 tsp icing sugar
  • 6 tbsp crème fraiche

Method

  • For the pastry, put the flour, butter and salt in a food processor and pulse until the mixture resembles breadcrumbs. Transfer to a bowl and add the egg yolk mixed with a tablespoon of cold water to make a smooth but not sticky dough. Add the extra water if required.
  • Put the dough on a floured work surface, roll it out and line six loose-bottomed 10–12cm tartlet tins. Chill for about 30 minutes.
  • Preheat the oven to 200°C/Fan 180°C.
  • Line each tin with a circle of baking parchment or foil, add baking beans and bake blind for 10 minutes. Remove the beans and paper, then put the tins back in the oven for a further five minutes. Turn the oven down to 190°C/Fan 170°C.
  • While the pastry cases are cooking make the frangipane. Beat the butter and sugar together in a bowl until you have a smooth paste. Gradually whisk in the eggs and almond extract, then stir in the ground almonds and mix well. Divide the mixture between the pastry cases and arrange six fig wedges on top of each tart. Scatter with some of the flaked almonds and bake for 20–25 minutes until golden.
  • Dust with a little icing sugar and serve warm or at room temperature with some crème fraiche.

Nutrition

Calories: 622kcal | Carbohydrates: 58g | Protein: 10g | Fat: 41g | Saturated Fat: 20g | Cholesterol: 165mg | Sodium: 161mg | Potassium: 253mg | Fiber: 5g | Sugar: 30g | Vitamin A: 1137IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 3mg