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A baked tarte aux figues with a slice cut out, with fig leaves and honey nearby.
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Tarte aux Figues (French Fig Tart)

This tarte aux figues is a wonderful way to make use of an abundance of fresh figs. It features a buttery pâte sucrée (sweet tart dough), 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!
Course brunch, Dessert
Cuisine French
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 12 servings
Author Kathleen Culver

Equipment

Ingredients

  • 24 cm pâte sucrée unbaked - stop at step 11 (follow link for recipe)
  • 150 grams almond flour
  • 15 grams all purpose flour
  • 150 grams granulated sugar
  • ¼ teaspoon kosher salt Diamond Crystal
  • 5 mL vanilla extract
  • ½ teaspoon anise seeds ground
  • 2 large eggs room temperature
  • 45 grams unsalted butter cubed, room temperature
  • 120 grams fig jam
  • 9 - 12 fresh figs stems removed and cut lengthwise into quarters.
Metric - US

Instructions

  • Prepare pâte sucrée recipe for a 9.5 inch (24 cm) tart pan. Follow steps 1-11. Do not dock or bake crust. Place into freezer to chill.
  • Remove 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 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.
  • 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. Scrape down sides to ensure all ingredients are fully blended.
    150 grams almond flour, 15 grams all purpose flour, 150 grams granulated sugar, ¼ teaspoon kosher salt, 5 mL vanilla extract, ½ teaspoon anise seeds, 2 large eggs, 45 grams unsalted butter
  • 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
  • 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 35 minute mark.
  • Remove from oven and cool on a baking rack.

Notes

Figs: When 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!
Pâte sucrée: Find detailed photos and instructions for the tart crust in my pâte sucrée recipe. 
IMPORTANT NOTE - Prepare the tart dough as written through steps 1-11 (skip docking in step 12). Do not bake it without the fillings.
For easy reference when planning your shopping list, pâte sucrée ingredients listed below:
  • 113 grams (½ cup, 4 ounces) unsalted butter
  • 50 grams (¼ cup) granulated sugar
  • ½ teaspoon Kosher salt, Diamond Crystal
  • 120 grams (1 cup) all purpose flour
  • 1 large egg, separated
 
Serving: Serve tart as-is, or with a spoonful of whipped cream, crème fraîche, mascarpone, or a scoop of vanilla ice cream.
Store: In the refrigerator, covered in plastic wrap, for up to 5 days. Bring to room temperature before serving.
Freeze: Wrap in plastic wrap and place in an airtight container in the freezer for up to 1 month. Defrost in the refrigerator, and bring to room temperature before serving.
Make ahead:
  • Make the pâte sucrée ahead of time, roll it out, place it in the tart pan, wrap well with plastic wrap, and freeze it unbaked. This could be done up to a week or two in advance (but only if you won't be using your tart pan in the meantime!) No need to let it defrost before baking.
  • Make the almond frangipane filling up to 2 days in advance. Keep in an airtight container in the refrigerator. Bring to room temperature before baking.