fig and frangipane tart

fig and frangipane tart | The Secret Life of Bee

Homemade frangipane is one of the most delicious and versatile fillings you will ever make. Butter, eggs, sugar, ground almonds and a sprinkle of flour. That’s it. This simple creamy almond filling marries incredibly well with fruit and you can use it in tarts, galettes, stuff pastries with it and so much more! You can also spice it up with some rum or Calvados and add extracts like vanilla and orange blossom.

fig and frangipane tart | The Secret Life of Bee

I adore figs. I do not adore how much they cost most of the time. Luckily it’s season and I bought a kilogram of figs from a local grocery store for R39! That’s insanely cheap. So we have had a lot of fig filled salads, desserts and even cocktails in our house the past week. I do really love the way figs cook. Their skin allows them to hold their shape but they get oozy and juicy and create little pockets of tender goodness. Get a forkful of that with some crisp pastry crust and frangipane and you’re in heaven.

fig and frangipane tart | The Secret Life of Bee

Fig and frangipane tart

serves 8


Sweet shortcrust pastry:

  • 75g icing sugar
  • 30g ground almonds
  • 150g plain flour
  • pinch of salt
  • 75g butter, cold
  • 30g free-range egg, beaten (about 1/2 a large egg)
  • 1 tsp vanilla paste


  • 100g butter, softened
  • 100g caster sugar
  • 1 egg
  • 25g self raising flour
  • 100g ground almonds
  • zest of 1 lemon
  • figs
  • flaked almonds
  • jam of choice


Begin with the pastry dough. Whisk the dry ingredients together in a bowl. Cut the butter into little cubes and then ‘rub’ into the dry ingredients using your fingers. Once you have a wet sand like texture add the beaten egg and vanilla in the centre. Mix until the dough barely comes together. Turn out onto a clean work surface and bring it together into a ball. You do not want to over work this dough. Flatten slightly and wrap well with cling film. Leave to rest in the fridge.

To make the frangipane- Whisk the butter and sugar together until light and creamy. Add the egg and whisk. Finally add the flour, ground almonds and lemon zest. Set aside.

Preheat oven to 180˚C.

Roll out your pastry dough and press into a greased tart pan. Blind bake the tart shell for 10-15 minutes until golden. Let the tart shell cool.

Spread some jam of your choice (apricot and raspberry work beautifully with the figs) onto the base of the tart shell. Spoon over the frangipane, spread and flatten it neatly with the back of a spoon. Cut the figs in half and press them into the frangipane. Sprinkle with flaked almonds and bake for 30-40 minutes until the frangipane is golden and set. Allow to cool before slicing.

fig and frangipane tart | The Secret Life of Bee

fig and frangipane tart | The Secret Life of Bee

fig and frangipane tart | The Secret Life of Bee


6 thoughts on “fig and frangipane tart

  1. I just baked this. It is a delicious and beautiful dessert. This was my test run, before choosing a dessert for a dinner that I will be hosting. This one is the winner! Elegant and delectably good. Thank you for the recipe, (and the gorgeous inspirational pictures ).

  2. Thanks for your recipe. It’s delish!
    I think my filling needs more time to be baked. The pastry is already brown even if Already shielded the outer circumference with foil. Or maybe I sliced it too soon? Can I put it back later for more baking of the filling?
    It’s my first time to make frangipane. I love it!

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