Easy Fresh Fig Tart Recipe
Coooking Temperature: 350°F/ 177°C/ Gas mark 4
Calories: 27
Adjust Servings Here: 9 Servings
Description
When figs are in season, this is a must-make fruit dessert. This fresh fig tart with a sweet cream-based filling or frangipani filling can be served on its own. It is an impressive summer dessert you can bring to family and friends.
Ingredients
Makes one 9-inch Tart (use any one filling not both)
- 500 g (1 lb) Fresh figs approx 8 to 10
Shorcrust Pastry
- 190 g (1½ cups) All-purpose flour
- 113 g (½ cup) Butter unsalted, room temperature
- 30 g (2 tbsp) Powdered sugar
- ⅙ tsp Salt
- 1 Egg yolk large
- 1 tsp Vanilla extract
Filling 1 - frangipani Filling
- 60 g (4 tbsp) Unsalted butter
- 100 g (½ cup) Sugar
- 110 g (1 cup) Almond meal
- 2 tbsp All-purpose flour
- 2 large Eggs
- 1 tsp Lemon juice
- ⅙ tsp Salt
- 1 tsp Vanilla extract
Filling 2 - Custard filling
- 2 large Eggs large
- 60 g (4 tbsp) Butter, unsalted
- 3 tbsp All-purpose Flour
- 50 g (¼ cup) Sugar
- 60 ml (¼ cup) Whipping cream
- 1 tsp Lemon juice
- ½ tsp Lemon zest optional
- ⅛ tsp Salt
- 1 tsp Vanilla extract
For the glaze
- 1 tbsp Honey
Instructions
Shortcrust pastry dough
- Dough - In a bowl of a stand mixer with a paddle attachment, cream the butter and sugar for just a minute until well combined. Add the vanilla, salt, and egg yolk. Next, add the flour and mix well.190 g All-purpose flour, 113 g Butter, 30 g Powdered sugar, ⅙ tsp Salt, 1 Egg yolk, 1 tsp Vanilla extract
- Chill - Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours until it is firm enough to roll. I prefer to chill overnight.
- Line the pan - Roll the dough between two pieces of parchment paper dusted with flour to the size of a 9-inch tart pan. Transfer the dough to the tart pan. Gently press the dough into the tart pan, making sure to press down into the shape of the pan. Remove the excess dough and neaten the edges of the tart pan. Chill the crust in the fridge for 15 minutes up to 48 hours.
- Preheat the oven at 400°F / 200°C/ Gas Mark 6
- Partially Bake the Crust - Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with a baking sheet. Then, fill the center with pie weights or baking beans (dry beans). Bake for 15 minutes. Remove the pie weights and parchment paper. Cool for 5 minutes before adding the filling.
- Reduce oven temperature to 350°F/ 177°C/ Gas mark 4
Make the filling - choose one not both
- Frangipani filling - In a large bowl, cream the butter and sugar. Then, add the almond meal, flour, and salt. Add the eggs, one at a time, followed by the vanilla extract.60 g Unsalted butter, 100 g Sugar, 110 g Almond meal, 2 tbsp All-purpose flour, 2 large Eggs, 1 tsp Lemon juice, ⅙ tsp Salt, 1 tsp Vanilla extract
- Or Custard Filling - In a bowl, combine the eggs and sugar. Whisk thoroughly until light and fluffy. Next, add the melted butter, flour, lemon juice, zest, and vanilla extract. Then, add the cream and a pinch of salt.2 large Eggs, 60 g Butter, unsalted, 3 tbsp All-purpose Flour, 50 g Sugar, 60 ml Whipping cream, 1 tsp Lemon juice, 1/2 tsp Lemon zest, 1/8 tsp Salt, 1 tsp Vanilla extract
Assemble and Bake the Fig Tart
- Pour filling into the partially-baked pastry, only about 2/3 full, leaving space for the figs.
- Wash and pat dry the figs, then cut them into halves or quarters, depending on the size. Arrange the cut fruit into the tart as best you can. As the batter cooks, the figs will sink in further.500 g Fresh figs
- Bake for about 40 to 45 minutes or until the top looks set. Brush the warm figs with honey for a shiny glaze.1 tbsp Honey
- Chill the pie for at least 3 hours, preferably overnight, before serving.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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