This tarte aux figues is a wonderful way to make use of an abundance of fresh figs. It features a buttery pâte sucrée (shortcrust pastry), a layer of fig jam, creme d'amande (almond cream) and a beautiful display of fresh figs. Baked until golden brown and caramelized, this French fig tart is bursting with fig flavor!
113grams (½ cup, 4 ounces)unsalted butter, room temperature
50grams (¼ cup)granulated sugar
2 grams(½ teaspoon)Kosher salt
120grams (1 cup)all purpose flour
1largeegg yolk
CREME D'AMANDE (FRANGIPANE) FILLING
150grams (1½ cups)almond flour
15grams (2 Tablespoons)all purpose flour
150grams (¾ cup)granulated sugar
1 gram (¼ teaspoon)Kosher salt
1teaspoonvanilla extract
½teaspoonanise seed, ground
2largeeggs
45 grams (3 Tablespoons)unsalted butter, cubed
OTHER INGREDIENTS
120grams (6 Tablespoons)fig jam
9 - 12fresh figs, stems removed and cut lengthwise into quartersWhen testing the recipe, one tart used 7 large figs, and another needed 10 smaller figs. Buy a few extra to make sure you have enough!
Instructions
PATE SUCREE (SHORTCRUST PASTRY)
Into the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar and salt. Mix well to combine, and continue beating on medium high until mixture is pale and fluffy, about two minutes. Scrape down the sides of the bowl.
Add the flour and mix until just combined. It will be coarse and grainy. Add the egg yolk and mix for about 30 seconds. The dough should start to pull together into a ball.
120 grams (1 cup) all purpose flour, 1 large egg yolk
Flatten the dough into a disc shape. Roll the dough out between two sheets of parchment paper to a 10 inch diameter circle. Slide parchment covered dough onto an upside down baking sheet and chill in the fridge for 30 minutes.
Remove dough from fridge and place on a flat work surface. Peel the top layer of parchment off the dough. Replace the parchment, flip the dough over, and peel the second layer off. Discard it.
Once dough is slightly malleable, carefully center and place rolled out dough on 9 inch tart pan. Gently press the dough down into the pan and up the sides, ensuring that no empty space remains between the dough and the pan. If any cracks or tears occur, patch with extra dough scraps.
Trim the excess dough with a knife held parallel to your work surface to ensure the tart shell has a clean edge. Place tart shell in freezer to chill for 5-10 minutes.
Remove the tart from the freezer. Spread fig jam on the entire base of the fig tart. Place back in freezer to firm up for 10 minutes.
120 grams (6 Tablespoons) fig jam
Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4) with rack in center of oven. Meanwhile, make the creme d'amande filling.
CREME D'AMANDE (FRANGIPANE) FILLING
In the bowl of a food processor, add the almond flour, flour, sugar, salt, vanilla, ground anise seed and eggs. Scatter the butter over the top. Process until well mixed. You may need to stop the processor to scrape down the walls partway through.
Remove tart from freezer. Scoop creme d'amande into tart shell and spread in an even layer over the fig jam.
Beginning at outer edge, place figs in a circle (thicker base facing out, thinner tip facing in) around the tart. Repeat with inner circle. Depending on size of figs, you may need a third circle in the middle, or to fill in the middle with a few figs.
9 - 12 fresh figs, stems removed and cut lengthwise into quarters
Place tart onto a baking sheet and bake in oven for 60-70 minutes, until frangipane puffs up and is golden brown, and pastry crust is also golden brown. You may need to add a pie shield to protect the crust starting around the 40 minute mark. (See equipment notes).