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!