Imagine biting into a sweet, nutty, and perfectly balanced dessert – that’s what awaits you with this Fig and Honey Frangipane Tart recipe. This delightful tart combines the earthy sweetness of figs with the floral notes of honey, all nestled in a buttery frangipane filling. It’s easier to make than you might think, and it’s guaranteed to impress!
Why You Will Love This Recipe
This Fig and Honey Frangipane Tart is special because it’s both elegant and approachable. The frangipane, an almond-based cream, provides a rich, nutty flavor that complements the sweetness of the figs and honey beautifully. The crust is perfectly golden and crisp, creating a wonderful textural contrast. Plus, it looks absolutely stunning, making it a perfect centerpiece for any occasion. This homemade Fig and Honey Frangipane Tart will be your new favorite dessert.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 3-5 tablespoons ice water
For the Frangipane Filling:
- 1 cup almond flour
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon almond extract
For the Fig and Honey Topping:
- 8-10 fresh figs, quartered
- 2 tablespoons honey
- 1 tablespoon milk
- 1/4 cup sliced almonds, for garnish
- Powdered sugar, for dusting (optional)
Step-by-Step Instructions
1. Make the Crust:
In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
2. Chill the Dough:
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is crucial for preventing the dough from shrinking during baking.
3. Roll Out the Dough:
On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough and crimp the edges.
4. Blind Bake the Crust:
Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and weights, and bake for another 5-7 minutes, or until the crust is lightly golden. Let the crust cool completely.
5. Prepare the Frangipane Filling:
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and almond flour until well combined.
6. Assemble the Tart:
Pour the frangipane filling into the cooled tart crust, spreading it evenly. Arrange the quartered figs over the frangipane in a decorative pattern. Drizzle the honey over the figs.
7. Bake the Tart:
Bake in the preheated oven at 350°F (175°C) for 30-35 minutes, or until the frangipane is golden brown and set. The figs should be soft and slightly caramelized.
8. Cool and Garnish:
Let the tart cool completely in the pan before removing it. Brush the top with milk and sprinkle with sliced almonds. Dust with powdered sugar, if desired.
Serving Suggestions
This Fig and Honey Frangipane Tart is wonderful on its own, but it can also be paired with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. The nutty frangipane and sweet figs create a delightful harmony of flavors that is perfect for an afternoon treat or a sophisticated dessert after dinner.
For presentation, consider serving the tart on a decorative plate and garnishing it with a few extra fresh figs or a sprig of mint. Its rustic yet elegant appearance makes it suitable for both casual gatherings and special occasions. Serve your delicious homemade tart with a cup of herbal tea.
This Fig and Honey Frangipane Tart is ideal for holidays, birthdays, or any time you want to impress your guests with a homemade dessert.
Storage and Reheating
To store the Fig and Honey Frangipane Tart, cover it loosely with plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days.
To reheat, you can warm individual slices in the microwave for a few seconds, or bake the entire tart in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until slightly warmed through. This will help to restore the crust’s crispness and enhance the flavors.
Key Details
- Prep Time: 30 minutes (plus 30 minutes chilling)
- Cook Time: 40-45 minutes
- Servings: 8 slices
Equipment:
- Mixing bowls
- Pastry blender or fingertips
- Plastic wrap
- Rolling pin
- 9-inch tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
- Measuring cups and spoons
Fig and Honey Frangipane Tart
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup 1 stick cold unsalted butter, cubed
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 3-5 tablespoons ice water
- 1 cup almond flour
- 1/2 cup granulated sugar
- 1/2 cup 1 stick unsalted butter, softened
- 2 large eggs
- 1 teaspoon almond extract
- 8-10 fresh figs quartered
- 2 tablespoons honey
- 1 tablespoon milk
- 1/4 cup sliced almonds for garnish
- Powdered sugar for dusting (optional)
Instructions
- In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is crucial for preventing the dough from shrinking during baking.
- On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough and crimp the edges.
- Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and weights, and bake for another 5-7 minutes, or until the crust is lightly golden. Let the crust cool completely.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and almond flour until well combined.
- Pour the frangipane filling into the cooled tart crust, spreading it evenly. Arrange the quartered figs over the frangipane in a decorative pattern. Drizzle the honey over the figs.
- Bake in the preheated oven at 350°F (175°C) for 30-35 minutes, or until the frangipane is golden brown and set. The figs should be soft and slightly caramelized.
- Let the tart cool completely in the pan before removing it. Brush the top with milk and sprinkle with sliced almonds. Dust with powdered sugar, if desired.