Fig and frangipane tarts recipe

  • Serves 6
  • 20 mins to prepare and 40 mins to cook
  • 573 calories / serving
  • Freezable
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Fig and frangipane tarts HERO

Heat the oven to Gas Mark 7, 220°C, fan 200°C. Unroll the pastry on to a lightly floured work surface and roll a little thinner. Cut into 6 equal pieces and line 6 individual 12cm (5in) fluted flan tins.

Line each with a circle of nonstick baking paper and fill with baking beans. Bake for 10 minutes, remove the paper and beans and return to the oven for another 5 minutes.

Beat together the butter and sugar until pale and fluffy. Gradually add the egg, ground almonds, orange zest and thyme leaves to make a soft paste. Spoon the almond paste into the pastry cases. Quarter the figs and place them in the pastry cases.

Bake for 20-25 minutes until the paste is set and golden and the pastry crisp. Dust with icing sugar and serve warm or cold.

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Freezing and defrosting guidelines

Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.

If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.

  • Ingredients

  • 1 x 375g (12oz) pack ready-rolled shortcrust pastry
  • 100g (3½oz) butter
  • 100g (3½oz) caster sugar
  • 1 egg, beaten
  • 50g (2oz) ground almonds
  • grated zest of 1 orange
  • 2 sprigs thyme, leaves stripped
  • 6 fresh figs
  • icing sugar, for dusting
  • Energy 2390kj 573kcal 29%
  • Fat 37g 53%
  • Saturates 14g 72%
  • Sugars 26g 28%
  • Salt 0.7g 11%

of the reference intake
Carbohydrate 55.5g Protein 7.4g Fibre 4.6g


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