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Light Fig Almond Frangipane Tart. A fancy French Almond filling that's made SO easy and light with just a touch of butter! Insanely delicious tart/pie with a French touch and step by step photos! www.twopurplefigs.com

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.

Course brunch, Dessert
Cuisine French
Keyword fig tart, frangipane tart with figs, tart with almond frangipane
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10
Calories 258 kcal
Author Mahy


  • 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


  1. Preheat the oven to 400 degrees F.
  2. Prepare the dough (see below) and crumbles and keep them chilled.

For the Almond Frangipane:

  1. 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.
  2. 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.
  3. Top each tart with 2 tablespoons (more or less to taste) of the dough crumbles and an extra Tablespoon of slivered almonds.
  4. Bake the tarts for about 25 minutes until they are golden and the top crumbles are slightly crunchy.

For the pastry:

  1. Add 2 tablespoons of sugar to the flour before mixing it with butter.
  2. Mix in the butter with a from and remove 2/3 cup of the mixture into a separate bowl.
  3. 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.
  4. 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.
  5. To the remaining flour-butter mixture add water to form a dough using the fork (about 1/4 cup).
  6. 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.

Recipe Notes


  • 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.
Nutrition Facts
Fig Almond Frangipane Tart
Amount Per Serving (1 tart)
Calories 258 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Cholesterol 22mg7%
Sodium 96mg4%
Potassium 218mg6%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 13g14%
Protein 5g10%
Vitamin A 135IU3%
Vitamin C 0.6mg1%
Calcium 63mg6%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.