Tarte aux Figues – French Fig Tart with Almond Cream
- felichiccuisine
- 22 hours ago
- 7 min read
Updated: 1 hour ago
Simple, elegant, and so full of late-summer flavor.
Sweet figs, silky almond cream, and a crisp, buttery crust come together in this classic French tart. Its flavour is delicate, with a subtle hint of anise, while the figs bring just the right amount of natural sweetness. Simple to make and beautiful to serve, it is a lovely way to enjoy the flavours of late summer.
When ripe figs are in season, I love using them in desserts where they can really shine. This tart is one of those combinations I particularly enjoy. It is easy to make, delicate and full of flavour, with the figs becoming soft and lightly caramelised as they bake.
One small detail that makes a difference is the addition of anise seeds. Their subtle, sweet and fragrant flavour comes through gently in the tart, pairing beautifully with the sweetness of the figs and the nuttiness of the almonds.
If you’ve never made a tart before, this is a lovely place to begin - simple enough to try, yet elegant enough to impress. Serve it slightly warm or at room temperature, with a spoonful of lightly whipped cream or a little crème fraîche alongside.
A Little French Inspiration
I’ve always been drawn to those elegant French tarts that look as if they belong in a charming Parisian pâtisserie - glossy fruit, delicate layers, and a perfectly golden crust.
This was my first time making a Tarte aux Figues, and I have to say, I loved how it turned out. The combination of buttery pastry, sweet fig jam, creamy almond frangipane and fresh figs makes every bite feel a little special, while the tart itself is surprisingly simple to put together.
Looking for something similar? You might enjoy: Elegant Berry Tart
Tips for the Perfect Fig Tart
Pick the right figs: Choose ripe but firm figs. Too soft and they may fall apart during baking; too hard and they won’t release their natural sweetness.
Chill the dough: Freezing the tart shell before adding the filling helps it hold its shape and prevents the jam from soaking into the crust.
Layer carefully: Spread the fig jam evenly and then the almond cream to ensure every bite has a perfect balance of flavors.
Arrange the figs thoughtfully: Start from the outer edge and work inward. Overlapping slightly creates a beautiful, professional-looking pattern.
Watch the crust: If the edges brown too quickly, loosely cover them with foil or a pie shield halfway through baking.
Make ahead: You can prepare the tart shell and almond cream a day in advance, then assemble right before baking.
Optional glaze: Brush the baked tart with a little honey or apricot jam for a shiny, glossy finish.
How to Make French Fig Tart
1. Prepare the Pastry Shell (Pâte Sucrée)
Prepare the Pâte Sucrée according to Pâte Sucrée recipe. You will need approximately 250 g of chilled pastry dough for this tart.
2. Roll the Dough
✔ Roll out the dough on a lightly floured surface to about 3–4 mm thick.
✔ Carefully transfer it to a 9-inch (23 cm) loose-bottomed tart pan, gently pressing it into the base and sides without stretching the pastry. Trim away any excess around the edges and prick the base lightly with a fork.
✔ Place the prepared tart shell in the refrigerator for 15–20 minutes to firm up before blind baking.
3. Blind-Bake the Shell
✔ Meanwhile, preheat the oven to 180°C (350°F).
✔ Line the chilled pastry shell with parchment paper and fill it with baking weights or uncooked rice, spreading them evenly over the base.
✔ Bake for 15 minutes. Carefully remove the parchment and weights, then return the pastry to the oven for another 5 minutes, until the base is lightly golden.
✔ Remove from the oven and allow the shell to cool slightly while preparing the almond cream.
4. Prepare the Frangipane
✔ While the pastry is baking, prepare the almond filling. In a medium bowl, beat the softened butter and sugar until light and fluffy.
✔ Add the egg and vanilla extract (or dark rum) and beat until smooth and fully incorporated. Fold in the ground almonds until you have a smooth, thick and spreadable almond cream.
5. Layer the Tart
✔ Spread 3–4 tablespoons of fig jam evenly over the bottom of the par-baked pastry shell.
✔ Spoon the almond cream over the jam and gently spread it into an even layer, or transfer it to a piping bag and pipe it evenly over the jam, covering the surface all the way to the edges.
✔ Arrange the fresh fig halves or quarters over the almond cream, cut side up, starting around the outside edge and working towards the centre.
✔ For a more decorative finish, arrange the figs in overlapping concentric circles to create a simple rosette pattern.
✔ Gently press them into the almond cream without pushing them too deeply.
6. Bake the Tart
✔ Bake at 180°C (350°F) for 35–40 minutes, or until the pastry is golden, the almond cream is puffed and set, and the figs are tender with lightly caramelised edges.
✔ Remove from the oven and place the tart on a wire rack.
✔ Check halfway through; if the edges brown too quickly, cover them gently with foil.
A Different Way to Serve It
The beauty of this tart is that it doesn’t need much embellishment. Serve it simply for a rustic, everyday dessert, or add a little extra decoration when you want something more special.
Looking for something similar? You might enjoy: The Perfect Pumpkin Tart
Frequently Asked Questions (FAQ)
1. Can I use other fruits instead of figs? Yes! This almond cream tart works beautifully with pears, plums, peaches, or even berries. Just adjust the baking time if needed for juicier fruits.
2. What if I don’t have almond flour? You can grind blanched almonds finely in a food processor, or substitute with hazelnut flour for a slightly different flavor.
3. Do I need to pre-bake the tart shell? Nope! This recipe works well with an unbaked pâte sucrée. Freezing the dough before adding the filling helps it hold its shape.
4. Can I make this tart ahead of time? Absolutely. You can prepare the tart shell and almond cream a day ahead. Assemble and bake when ready. The baked tart can be stored at room temperature for 1–2 days or in the fridge for up to 3 days.
Love this recipe? Please leave a comment. Your feedback, suggestions, and adaptations are very helpful to other bakers!
Tarte aux Figues -
French Fig Tart.
Sweet figs, silky almond cream, and a crisp buttery crust come together in this classic French tart. It's simple to make, looks stunning, and tastes like a little piece of late-summer sunshine.
Serving: 8-10 | Prep Time: 30 mins | Baking Time: 20 mins | Chilling Time: 30 mins |
Total Time: 1 hr 45 mins | Calories: 420 kcal
Ingredients
For the Pastry Shell (Pâte Sucrée)
250 g chilled Pâte Sucrée dough ( Pâte Sucrée recipe)
For the Almond Cream Filling (Frangipane)
150 g almond flour (ground almonds)
15 g all-purpose flour
150 g granulated sugar
¼ tsp salt
1 tsp vanilla extract
½ tsp anise seeds, ground
2 large eggs
45 g unsalted butter, cubed and softened
For the Filling & Topping
120 g fig jam
9–12 fresh figs, quartered
Method
Prepare the Pastry Shell
Prepare the Pâte Sucrée according to this recipe. Roll out the chilled dough on a lightly floured surface to about 3–4 mm thick.
Carefully line a 9-inch (23 cm) loose-bottomed tart pan, gently pressing the pastry into the base and sides without stretching it. Trim the edges neatly and prick the base lightly with a fork.
Refrigerate the prepared tart shell for 15–20 minutes to firm the pastry before baking.
Blind-Bake the Shell
Preheat the oven to 180°C (350°F). Line the chilled pastry shell with parchment paper and fill with baking weights, dried beans, or uncooked rice, distributing them evenly over the base.
Bake for 15 minutes. Carefully remove the parchment and weights, then return the shell to the oven for a further 5 minutes, until the base is lightly golden. Remove from the oven and allow to cool slightly.
Add the Fig Jam
Spread the fig jam evenly over the par-baked pastry shell. Place the tart shell in the refrigerator for 10 minutes to allow the jam to firm up slightly.
Prepare the Almond Cream
In a medium bowl, beat the softened butter and sugar until creamy and pale. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and ground anise seeds and mix until incorporated.
Finally, add the almond flour, all-purpose flour and salt. Mix just until you have a smooth, thick and creamy almond filling. Do not overmix.
Assemble the Tart
Remove the tart shell from the refrigerator. Spoon the almond cream over the fig jam and gently spread it into an even layer.
Starting from the outer edge, arrange the fig quarters or slices in concentric circles. For quartered figs, place the wider end towards the outside and the narrower tip towards the centre. Continue working inward until the entire tart is covered.
Bake the Tart
Place the tart pan on a baking sheet and bake for 40–45 minutes, or until the almond cream is puffed and golden, the figs are tender and lightly caramelised, and the pastry is thoroughly baked.
Check the tart towards the end of the baking time. If the pastry edges are browning too quickly, loosely cover them with aluminium foil.
Remove from the oven and place on a wire rack. Allow the tart to cool completely before removing it from the pan and slicing.
Enjoy!
Notes |
1. Keep the tart shell refrigerated for 10 minutes after adding the fig jam. This helps the jam firm up slightly and keeps the layers neat when adding the almond cream.
2. The tart can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
3. If fresh figs aren't available, you can use dried figs that have been soaked in warm water to plump them up
A Thought Among Flavours
"Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the Earth seeking the successive autumns.” ― George Eliot
Have you tried making this Tarte aux Figues - French Fig Tart ? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@FeliChic'Cuisine) when you post your recipe creations. Let's inspire each other. Thank You!
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