Elegant Honeyed Fig Frangipane Tart: An Easy & Impressive Seasonal Dessert

This Honeyed Fig Frangipane Tart, while looking incredibly sophisticated, is surprisingly easy to create. It makes a spectacular centerpiece for holiday tables, but its delightful flavors also make it a perfect addition to a leisurely brunch or a refined teatime spread. If you’re looking for a dessert that marries ease with elegance and captures the essence of fall, this fig frangipane tart is an absolute must-try.

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There’s a special kind of anticipation that builds every fall as I eagerly await the arrival of fresh figs at the market. This exquisite fruit, with its deep purples, emerald greens, and often dramatic split skin revealing ruby-red flesh, is truly one of nature’s most stunning masterpieces. Its unique texture – simultaneously tender, jammy, and slightly chewy with delicate seeds – and its subtly sweet, earthy flavor make it a beloved seasonal treasure for many home cooks and professional chefs alike.

While fresh figs can sometimes command a higher price, a keen eye can often spot incredible deals, especially when local harvests are abundant. Scoring boxes of 12 to 16 figs at a reasonable price is always a cause for celebration in my kitchen. When I hit this jackpot, I seize the opportunity to stock up and prepare my annual batch of Balsamic Fig Jam. This versatile condiment quickly becomes one of my absolute favorites, perfect for elevating a cheese board, complementing savory charcuteries, or even spreading on toast for a luxurious breakfast. The sweet and tangy notes of the balsamic vinegar beautifully enhance the natural sweetness of the figs, creating a flavor profile that is both complex and comforting.

The Versatility of Fresh Figs in Your Kitchen

Although fresh figs lend themselves beautifully to a myriad of savory applications – think salads with goat cheese, prosciutto-wrapped appetizers, or even a unique pizza topping – my preferred method for showcasing their sweet, plump, and succulent flesh is, without a doubt, in desserts. Figs possess a natural sweetness that intensifies wonderfully when cooked, making them an ideal candidate for a variety of sweet preparations.

Often, my go-to preparation involves simply quartering fresh figs, drizzling them generously with pure maple syrup, and roasting them in a 400°F (200°C) oven for about 20 to 25 minutes. This process transforms them into super jammy, intensely sweet morsels. These maple-roasted figs are incredibly versatile and can be used in countless delightful ways: a decadent garnish for your morning granola or yogurt, piled high over creamy ice cream or delicate gelato, as an elegant topping for an easy maple panna cotta, or served alongside fluffy crêpes, golden waffles, or a slice of rich hazelnut cake – always with an extra drizzle of maple syrup, of course! I also particularly enjoy using these luxurious maple-roasted figs as a topping for financiers, adding a sophisticated touch to an otherwise simple and classic French almond cake.

The Inspiration: A Delicious Rescue Mission

This particular year, like many before, I found myself buying a bounty of fresh figs on a whim during the fall season. However, a particularly busy week meant these gorgeous fruits were relegated to the back of the fridge and, regrettably, forgotten. A week later, when I rediscovered them, they were teetering on the edge of turning to waste. I knew I needed to use them immediately, but my schedule remained packed with work commitments. I brainstormed for an easy yet impactful way to highlight their natural beauty and sweetness. Then, during a quick lunch break, inspiration struck: a fig frangipane tart! It was a moment of culinary spontaneity, conceived and planned between two bites of a sandwich.

The resulting Honeyed Fig Frangipane Tart exceeded all my expectations. Frangipane tart has long been one of my most reliable go-to desserts for showcasing seasonal fruits because of its inherent simplicity and impressive outcome. The process is straightforward: you quickly prepare a press-in crust, whisk together the creamy frangipane filling, artfully arrange fresh fruits on top, and then bake it to golden perfection. It’s truly one of those desserts that appears incredibly elegant and complex, yet is remarkably foolproof to make, guaranteeing a stunning result every time. The rich, almond-scented frangipane provides a perfect sweet and moist base that complements a wide array of fruits, making it an ideal canvas for the delicate flavor of figs. It’s a testament to how simple ingredients can come together to create something truly extraordinary.

Crafting the Perfect Honeyed Fig Frangipane Tart

During my initial attempt to make this Fig Frangipane Tart as quickly as possible, I decided to skip the extra step of roasting the figs. Instead, I simply dipped the quartered fresh figs into warm honey before arranging them on the frangipane filling. This small but crucial step infused them with additional sweetness and helped them achieve the desired tenderness during baking. I was particularly enamored with the delicate floral notes that the honey imparted to the entire tart, creating a harmonious and utterly delicious flavor profile.

Naturally, the next time I prepared the tart – by then, I was certain this dessert was a resounding success and wanted to ensure my recipe was truly perfected – I experimented with pre-roasting the figs before incorporating them into the tart. While the outcome was undeniably delicious, I concluded that the subtle difference in flavor did not fully justify the added effort and time. Moreover, the pre-roasted figs, being much softer, tended to meld into the frangipane as it puffed up during baking. A significant part of the joy of baking with figs, I believe, comes from admiring their inherent beauty as they sit proudly atop the dessert. Ultimately, I decided that the simpler approach of honey-dipped fresh figs was indeed the best, allowing their vibrant color and elegant shape to shine.

This exquisite Honeyed Fig Frangipane Tart, with its golden crust, creamy almond filling, and jewel-toned figs, would undoubtedly make a spectacular statement on any holiday table. However, its charm shouldn’t be confined solely to festive dessert courses. This tart is also a wonderfully delightful treat for a leisurely brunch, adding a touch of sophistication to your morning gathering, and it serves as an exceptional, elegant addition to a cozy teatime spread. Its versatility and effortless elegance make it a dessert you’ll want to bake again and again.

Helpful Tips for Making Your Best Fig Frangipane Tart

• Make-ahead — some of it: To simplify your baking process and spread out the workload, you can efficiently break down the making of this fig frangipane tart. The almond crust can be prepared and baked the day before. Simply follow the instructions to bake the tart shell, then allow it to cool completely on a wire rack. Once cooled, loosely cover the shell with plastic wrap to protect it from moisture and air. The next day, you can proceed with preparing the frangipane filling and figs, assembling, and baking the tart to fresh perfection.
• Halve or quarter, depending on plumpness: The size of your fresh figs will dictate how you prepare them for the tart. If you’ve managed to find smaller figs, roughly 1.5 inches (4 cm) in diameter or less, simply halving them before adding them to the tart will be sufficient. However, if your figs are especially plump and generously sized, it’s highly recommended to quarter them. This ensures that the figs will become uniformly tender and beautifully sweet upon baking, preventing larger pieces from remaining too firm.
• Add jam to the mix — or skip it: For those who wish to infuse an even deeper fig flavor into this delightful dessert, consider adding an extra layer of fig dimension. You can spread a thin layer of fig jam across the bottom of the baked fig frangipane tart shell before adding the frangipane filling. This optional step enhances the fruity notes and adds another layer of texture. However, rest assured that the tart will be just as delightful and flavorful if you choose to skip the jam altogether; the fresh figs and frangipane are stars on their own.
• Switch it up and use maple syrup instead: If you’re a fan of maple syrup’s distinctive sweetness and earthy aroma, this fig frangipane tart offers a wonderful opportunity for substitution. This tart would be absolutely dreamy if you swapped out the honey for maple syrup throughout the recipe. Simply use maple syrup in place of honey, both in the rich frangipane filling and for dipping the fresh figs, and then proceed with baking as indicated. The maple flavor will provide a unique, equally delicious twist to the tart.

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Honeyed Fig Frangipane Tart

This easier-to-make-than-it-looks Fig Frangipane Tart is a spectacular addition to holiday tables, but it’s also a delightful brunch-time or teatime treat.

Prep Time:25 minutes mins

Cook Time:55 minutes mins

Total Time:1 hour hr 20 minutes mins

Servings 8 servings (one 9-in / 23 cm tart)

Author Marie Asselin

Ingredients

US Customary / Metric

For the almond crust

• 2 cups almond flour
• ¾ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ tsp kosher salt, or fine sea salt
• ¼ cup unsalted butter, melted
• 1 large egg lightly beaten

For the honey frangipane filling

• ½ cup butter, room temperature
• ⅓ cup honey
• 2 large eggs
• ½ tsp almond extract
• 1 cup almond flour
• ¼ cup all-purpose flour

For the honeyed figs

• 6 to 8 fresh figs
• 2 tbsp honey, warm

For the honey glaze (optional)

• 3 tbsp honey
• 1 tsp water

Instructions

• For the almond crust: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) tart pan with a removable bottom. In a large mixing bowl, thoroughly whisk together the almond flour, all-purpose flour, granulated sugar, and salt until well combined. Add the melted butter and the lightly beaten egg, then stir diligently with a fork to fully incorporate these wet ingredients into the dry mixture. The crust should appear crumbly yet damp, with no visible traces of dry flour remaining. Transfer this crumbly crust mixture to your prepared tart pan. Using your hands, gently but firmly press the mixture down evenly over the bottom and up the sides of the pan to form a neat crust. Bake for 20 minutes until lightly golden.
• For the honey frangipane filling: In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl if you’re using a hand mixer, beat the room temperature butter and honey together until they are fully incorporated and the mixture is smooth and slightly lighter in color, about 1 minute. Add one large egg, beat until completely combined, then add the second egg and mix until smooth. Stir in the almond extract, ensuring it is evenly distributed. In a separate small bowl, quickly whisk together the almond flour and all-purpose flour. Gradually add this flour mixture to the butter and egg mixture, mixing just until everything is combined and a thick, smooth frangipane forms. Avoid overmixing. Carefully transfer the frangipane mixture to the partially baked tart shell and spread it into an even layer using an offset spatula or the back of a spoon.
• For the honeyed figs: Prepare your fresh figs by slicing them in halves or quarters, depending on their size (as per the tips above). Take each fig piece and dip the cut sides into warm honey, ensuring they are lightly coated. Then, artfully arrange these honeyed figs over the frangipane filling, with their beautiful cut side(s) facing upwards. Create a pretty pattern around the tart, making sure the figs are not overlapping too much to allow for even baking and a beautiful presentation. Continue adding figs until the entire top of the tart is covered without being overcrowded.
• Bake the fig frangipane tart for approximately 35 minutes, or until the center of the tart has puffed up, feels firm to the touch, and the edges are beautifully golden brown. Once baked, carefully transfer the tart to a wire rack to cool. To prepare the optional honey glaze, gently warm the remaining honey and water together in a small saucepan or microwave-safe bowl, then whisk until they are thoroughly combined into a smooth glaze. Use a pastry brush to delicately brush this warm honey glaze all over the top of the tart, adding a beautiful sheen and extra touch of sweetness. Allow the tart to cool completely before serving to allow the flavors to meld and the frangipane to set.
• SERVING: Once fully cooled, carefully slice the fig frangipane tart using a sharp knife. Serve each elegant slice on its own to truly savor its delicate flavors, or elevate the experience with a dollop of freshly whipped cream, a scoop of rich vanilla bean gelato or decadent salted butter caramel ice cream. For an extra touch of indulgence, a drizzle of warm butterscotch sauce makes a truly delightful accompaniment.
• STORAGE: This exquisite fig frangipane tart can be kept, covered loosely to prevent condensation, at room temperature for up to 2 days, maintaining its wonderful texture and flavor. For longer storage, transfer the tart to an airtight container and refrigerate it for up to 5 days. Do note that the almond crust will naturally soften slightly over time, especially when refrigerated. For the best enjoyment, always allow the tart to return to room temperature before serving, or rewarm individual slices in a low oven for a few minutes to bring back that freshly baked warmth and aroma.

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