French Fig Tart
Indulge in the elegance of a French Fig Tart, a show-stopping dessert that balances buttery richness with natural sweetness. This recipe brings together a crisp, homemade pastry shell filled with luscious almond frangipane and adorned with fresh, juicy figs arranged in a visually stunning design. A delicate apricot glaze adds a glossy finish, elevating its appeal and flavor. Perfectly baked to achieve a golden crust and tender interior, this tart is a sophisticated treat for special occasions or as a delightful end to a dinner party. Serve it with a dollop of whipped cream or crème fraîche for a true taste of French patisserie charm.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, diced)
- 50 grams Granulated sugar
- 2 Egg yolks
- 2 tablespoons Ice water
- 100 grams Almond flour
- 75 grams Powdered sugar
- 1 Egg
- 100 grams Unsalted butter (softened)
- 1 teaspoon Vanilla extract
- 8 Fresh figs
- 3 tablespoons Apricot jam
- 1 tablespoon Water
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch tart pan with removable bottom and set it aside.
In a large bowl, combine the all-purpose flour and granulated sugar. Add the cold diced butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
Add the egg yolks and ice water. Mix until the dough just comes together. Form it into a disk, wrap in cling film, and chill in the refrigerator for 30 minutes.
Roll the chilled dough out on a lightly floured surface to fit your tart pan. Gently press it into the pan and trim any excess. Prick the bottom with a fork, then chill the tart shell for another 15 minutes.
Blind bake the tart shell: Line it with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes. Set aside to cool.
To make the frangipane, cream the softened butter and powdered sugar in a medium bowl until light and fluffy. Beat in the egg and vanilla extract, followed by the almond flour, until smooth.
Spread the frangipane evenly into the cooled tart shell.
Slice the figs into quarters or halves, depending on their size. Arrange them decoratively on top of the frangipane, gently pressing them in.
Bake the tart in the preheated oven for 30-35 minutes, or until the frangipane is set and golden.
In a small saucepan, combine the apricot jam and water over low heat until melted and smooth. Brush this glaze over the figs to give the tart a shiny finish.
Allow the tart to cool completely before slicing and serving. Enjoy your French Fig Tart with a dollop of whipped cream or crème fraîche if desired.
Nutrition Facts
Calories |
4214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.5 g | 297% | |
| Saturated Fat | 112.7 g | 564% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 994 mg | 331% | |
| Sodium | 120 mg | 5% | |
| Total Carbohydrate | 499.4 g | 182% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 299.2 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 635 mg | 49% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2908 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
