Fig and Honey Frangipane Tart
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!
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.