Golden, caramelised figs, buttery thyme-infused shortcrust, and a rich almond frangipane—this fig frangipane tart is a true showstopper. The crisp pastry and nutty filling create the perfect contrast, while the figs add a natural sweetness that deepens as they bake.
Paired with a luscious ginger crème fraîche and a drizzle of honey, this tart brings together warm, earthy flavours with a touch of indulgence. The result is a beautifully balanced dessert that feels both elegant and approachable.
Whether you're searching for a seasonal fruit tart recipe, a frangipane dessert to impress, or a baking project with a twist, this recipe delivers on flavour and texture. Perfect for entertaining or simply treating yourself, it’s a delicious way to highlight the best of fresh figs.
This recipe was created as part of a paid collaboration with NOOD to promote the Fenix Dinnerware range.
Ingredients You'll Need to Make this Fig Frangipane Tart
Thyme Shortcrust Pastry
- Plain flour: forms the base of the pastry and provides structure. This type of flour my also be preferred to as all-purpose flour.
- Cold Butter: creates a flaky, tender texture by forming layers when rubbed into the flour. Cold butter is essential for creating a flaky, tender pastry by forming air pockets as it melts during baking. If the butter is too warm, it will blend too smoothly into the flour, resulting in a dense, hard crust.
- Thyme: adds a fragrant, savoury note that complements the sweetness of the figs and frangipane.
- Water: helps bind the pastry together and ensures a smooth dough.
Related: 11 Essential Culinary Herbs
Frangipane
- Butter: provides richness and moisture to the frangipane filling. Softened butter is crucial for creaming with sugar, incorporating air into the filling for a light, fluffy texture. If the butter is too cold, it won’t blend smoothly, and if it’s too warm, the mixture can become greasy
- Caster sugar: sweetens the filling and helps with the creamy texture.
- Eggs: act as a binding agent and helps the frangipane rise and set during baking.
- Ground almonds: give the frangipane its distinctive almond flavour and nutty texture.
- Plain flour: helps to bind the frangipane and gives it structure.
- Ground ginger: adds a warm, spicy kick to the frangipane, balancing the subtle sweetness of the figs.
To Serve
- Crème fraîche: for a tangy, creamy richness to balance the sweetness of the tart. Freshly whipped cream, Greek yoghurt or mascarpone could be used as a substitute.
- Ground ginger: a touch of warmth and flavour to pair with the crème fraîche.
- Sliced almonds: toasted for crunch and nuttiness, enhancing the texture of the tart.
- Fresh thyme: a final touch of fresh herbaceous flavour that ties in with the thyme in the pastry. This is an optional addition but also adds to the presentation.
- Honey: drizzled over the top to add a glossy finish and extra sweetness.
How to Make this Fig Frangipane Tart
Follow the steps below to whip up this delicious dessert.
Thyme Shortcrust Pastry
1. Prepare the Pastry
- Start by rubbing the cold butter into the flour until it resembles sand and it nice and crumbly. It’s easier to work with butter that is straight out of the fridge to ensure it doesn’t melt too much in your hands.
- Stir in the fresh thyme leaves for a fragrant twist.
- Add cold water gradually to bring the dough together.
- Once combined, shape it into a disk, wrap, and refrigerate for 30 minutes to chill.
2. Roll Out the Pastry
- After chilling, roll out the dough to about 5mm thick, I like to do this between two sheets of baking paper.
- Carefully line a greased 23cm tart tin, pressing the dough into the edges. Prick the base with a fork to prevent air bubbles. Chill again for 30 minutes before blind baking.
- Note: Chilling the pastry between steps helps it maintain its shape and prevents shrinkage during baking.
3. Blind Bake the Pastry
- Preheat the oven to 200°C fan bake.
- Line the chilled tart shell with baking paper and fill with baking beans or rice.
- Blind bake for 15 minutes, then remove the paper and bake for an additional 8-10 minutes until the pastry is just golden. Set aside to cool.
- Tip: Blind baking ensures the pastry is fully cooked before adding the filling, preventing a soggy base.
Frangipane Filling
- Cream the softened butter and sugar together until light and fluffy. Softened butter is key here to achieve a smooth and creamy filling.
- Gradually add the beaten eggs, then stir in the ground almonds, flour, and ground ginger. Mix until fully incorporated.
- Spread the frangipane filling evenly into the cooled pastry case.
- Arrange the fig slices on top, pressing them gently into the filling.
- Bake for 40-45 minutes, or until the tart is golden and set.
- Tip: For a glossy finish, brush the tart with honey immediately after baking.
Ginger Crème Fraîche
- While the tart is cooling, stir the ground ginger into the crème fraîche until well combined.
Note: You can adjust the ginger to taste for a milder or stronger flavour.
Serve
- Once the tart has cooled, sprinkle with toasted sliced almonds and fresh thyme. Serve with a generous dollop of ginger crème fraîche and a drizzle of honey.
Tip: Garnish with fresh thyme just before serving to maintain its vibrant colour.
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Watch this Fig Frangipane Tart in Action
Fig Frangipane Tart with Ginger Crème Fraîche
Golden, caramelised figs, buttery thyme shortcrust, and rich almond frangipane come together in this elegant fig frangipane tart. Served with a luscious ginger crème fraîche and a drizzle of honey, it’s a perfect balance of crisp, nutty, and fragrant flavours—ideal for entertaining or a special treat.
Ingredients
Thyme Shortcrust Pastry
- 200 g plain flour
- 100 g cold butter cubed or grated
- 2 tbsp fresh thyme leaves
- 35 ml cold water
Frangipane
- 100 g butter softened
- 100 g caster sugar
- 2 eggs beaten
- 100 g ground almonds
- 40 g plain flour
- 2 tsp ground ginger
- 4 large figs sliced
- honey
To Serve
- 200g crème fraîche
- 1 ½ tsp ground ginger
- toasted sliced almonds
- fresh thyme
- honey
Instructions
Thyme Shortcrust Pastry
- Place the butter and flour in a deep bowl. Rub the butter into the flour until it resembles sand. Mix through the thyme leaves.
- Add water to combine into a dough, adding extra water if necessary.
- Shape into a disk, cover and place in the fridge for 30 minutes.
- Roll out the dough to 5mm thick and line a greased 23cm tart tin. Prick the base with a fork and place it in the fridge for 30 minutes before trimming the pastry edges. Preheat your oven to 200°C fan bake.
- Line the pastry with baking paper and fill with baking beans. Blind bake for 15 minutes, then remove the baking paper and cook for a further 8-10 minutes or until just golden. Set aside to cool
Frangipane Filling
- Cream the butter and sugar until light and fluffy. Add eggs and beat until combined. Stir through almonds, flour and ginger.
- Spread the frangipane filling into the tart case and arrange the figs on top, lightly pressing into the mixture. Place in the oven to bake for 40-45 minutes or until the mixture is golden brown.
- While the tart is still hot, brush with honey.
- Stir together the crème fraîche and ginger until well combined
- Sprinkle the tart with sliced almonds and thyme and serve with ginger crème fraîche and honey. Enjoy!
If you give this Fig Frangipane Tart a go, don’t forget to tag @theculinaryletter and #theculinaryletter on Instagram so that I can see all your wonderful creations!
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