A showstopping Fig Almond Frangipane Tart made with homemade pastry, a rich, melt-in-your-mouth almond filling and a crunchy almond streusel topping! Serve this classic French dessert with a scoop of vanilla ice cream.
This light Fig Almond Frangipane Tart is the perfect fruit tart for late summer and fall! It’s not too sweet and loaded with delicate almond frangipane filling. Topped with figs, crunchy streusel crumbles and more almonds, this French dessert is a cross between a pie and a tart!
Why this recipe for Fig Almond Frangipane Tart works:
As fancy as this French Fig Almond Frangipane Tart may sound—it’s actually easier than you think!
The real secret to tart perfection is to not overthink things! Making these Frangipane Tarts is easy and fun. With the help of my girls, I made these delicious Almond Frangipane Tarts in a breeze, and everyone enjoyed them so much, that I am sure, I’ll make them again soon!!
So everyone ADORED these individual Frangipane Tarts with figs and almond crumbles! While I LOVE figs, I acknowledge that not everybody does! So you can also use different fruits like apricots or peaches for this recipe.
I really urge you to make this fig almond frangipane tart! It’s a showstopping dessert for special occasions that will leave everyone impressed. You can pair this Frangipane Tart with this amazing Strawberry Spinach Salad & Artichoke Soup Brunch and you’ll absolutely have a fantastic bistro-style menu! And as a bonus, the entire menu comes together in an hour to hour and a half.
So seriously, start planning this menu now!!
How to make Fig Almond Frangipane Tarts:
For these Almond Frangipane Tarts, I am again using my easy flakey pie dough—it’s super easy, fool proof, very flavorful, very flakey almost like puff pastry minus a whole load of butter. For the record you may use puff pastry here, but as always I strongly urge you give that easy flakey pie dough a shot! I just make slight changes to it for this fig almond frangipane tart recipe.
The flour and butter are tossed together using just a fork, then extra sugar is added and mixed in too. At this point I take 2/3 cup of the mixture and place it in a separate bowl. then the remaining dough, I finish it off as usual with cold water until it comes together. Out of this ready dough, I snip off a golf size ball of dough then spread it on my tart mold to cover the base and sides. These tart pans then need to be chilled.
To the remaining unfinished dough, I add about 1 1/2 tablespoons of cold water and work it into the flour-butter mixture with a fork until it looks like crumbs. They also need to be chilled, but these crumbs can be as dry or moist as you prefer.
Dryer crumbs will bake off into drier and more powder-ish like crumbles, while moist crumbs will bake off into chunks of crumbles. It’s a personal preference. The ones here are in between, so you’ll see some chunks and some powder-ish looking crumbles.
Now on to that luscious velvety super flavorful almond frangipane tart filling. Frangipane is almost like a mix of almond paste and almond cream but better as it’s made with no cream. It consists of almonds, a little sugar, an egg and 1 tiny bit of butter.
All is processed into a creamy filling. Classically, a frangipane is made with almonds, but any nut works perfectly—like hazelnuts or pistachios. Usually, it’s made with PLENTY, and I mean PLENTY of butter, which is NOT the case here because I do need that butter flavor and I get plenty of it already.
When it comes to binding the frangipane tart filling, I rely on the egg and believe me it doesn’t get better than that!. To finish off, I love adding a little vanilla extract to give my almond frangipane tart a delicate flavor.
Right before you plan to bake this fig almond frangipane tart, you place 2 tablespoons (less or more to taste) of almond frangipane on top of the tart doughs, and top that with sliced or quartered figs, then top each tart with about 2 tablespoons (more or less to taste) of dough crumbles and 1 tablespoon of slivered almonds.
Bake the Fig Almond Frangipane Tarts for 25 minutes until the crumble topping looks crips and the frangipane filling has set a little.
I usually don’t appreciate tarts, muffins or any desserts that are overly sweet so this frangipane tart is perfect for me. It has little added sugar and the gets extra bit of sweetness from the figs.
Sometimes I go the extra mile and serve these Frangipane Tarts with a scoop of vanilla ice cream and a drizzle of my homemade caramel sauce ! Either way, make this lovely delicate light fig almond frangipane tart and enjoy! 🙂
Tips for success:
- To make prep work easier, you can make the pie dough ahead of time.
- You can bake this Fig Almond Frangipane Tart in individual tart shells or as one big tart.
- Serve this classic French dessert with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Fig Almond Frangipane Tart
A showstopping Fig Almond Frangipane Tart made with homemade pastry, a rich, melt-in-your-mouth almond filling and a crunchy almond streusel topping! Serve this classic French dessert with a scoop of ice cream.
- 1 batch easy flakey pie dough**see note
- 1 cup whole almonds
- 1 egg
- 2 tablespoons unsalted soft butter
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 6-8 large ripe figs , sliced or quartered
- 2 tablespoons sugar for the dough
- 1/3 cup slivered almonds for topping
- Preheat the oven to 400 degrees F.
Prepare the dough (see below) and crumbles and keep them chilled.
For the Almond Frangipane:
- To prepare the almond frangipane, pulse the almonds in a food processor until it’s ground like coarse sand. Then add to it the sugar, butter, egg, vanilla and pulse till all ingredients are well mixed.
- Take the tart doughs out of the fridge and place 2 tablespoons (more or less to taste) of the almond frangipane on top of each tart and then top with about 1 large sliced fig.
- Top each tart with 2 tablespoons (more or less to taste) of the dough crumbles and an extra Tablespoon of slivered almonds.
- Bake the tarts for about 25 minutes until they are golden and the top crumbles are slightly crunchy.
For the pastry:
- Add 2 tablespoons of sugar to the flour before mixing it with butter.
- Mix in the butter with a from and remove 2/3 cup of the mixture into a separate bowl.
- Add to that bowl about 2 tablespoons of cold water (or milk) and fluff it up with a fork until it resembles crumbs. The crumbs may be anywhere from dry to wet and in between.
- Dry crumbs will bake off into dry powder-ish crumbs while wet large crumbs will bake off into chunky crumbs. Chill that bowl of crumbs, covered.
- To the remaining flour-butter mixture add water to form a dough using the fork (about 1/4 cup).
- Take golf size pieces of dough and place each into a tart mold pressing it on the bottom and all the way to the sides in an even thickness as best as you but it doesn’t have to be perfect. If the butter starts to melt and you find it hard to spread. Chill the dough for about 15 minutes and continue. Chill the finished tart dough for at least 15 minutes before assembling and baking.