• Serves 8
  • 60 minutes
  • Difficulty Easy
  • 11 Ingredients


Great use of summer’s delicious figs. This tart crust needs no blind baking & come out crisp & delicious.

Ingredients (serves 8)

  • 0.5 cup Butter, softened
  • 0.3 cup Sugar
  • 1 Egg
  • 1.5 cups Plain Flour
  • 0.25 t Salt
  • 0.5 cup Butter, softened
  • 0.5 cup Sugar
  • 2 t Vanilla
  • 1.25 cups Ground Almonds
  • 3 T Plain Flour
  • 10 Fresh Figs, Halved


  1. For the Tart Crust: Cream butter and sugar using an electric mixer. Add the egg and beat until the mixture is smooth. With the mixer on low speed, add the dry ingredients. Press the dough into a tart pan with removable bottom. Refrigerate for 30 minutes.
  2. For the Frangipane filling: Cream the butter with the sugar and vanilla using an electric mixer. Add the eggs one at a time, beating until the mixture is smooth. With the mixer on low speed, add the dry ingredients. Scrape the mixture into the pie shell. Press the halved figs into the filling, cut side up.
  3. Bake at 180c until the frangipane is golden brown and a toothpick inserted in the centre comes out clean, about 50 minutes. Dust with icing sugar & serve with yoghurt or creme freiche.

  • I love figs thanks so much really looks decadent


  • Something different for me to try. Thanks.


  • This this great love the presentation and the addition of figs


  • i assume that the 0.3 sugar is for the crust and the 0.5 is for the filling. great recipe idea. thanks for sharing it


  • What a wonderful looking tart – can almost taste it as I write. Thanks for sharing.


  • I’ve never ever thought Reid this sweet combination. I’m looking forward to cooking some up


  • A golden and delicious looking fig and almond tart. It sounds heavenly and I imagine would be lovely served warmed with some cream or cold with a scoop of vanilla ice cream.


  • I hve been looking for a nice recipe for the figs I have in my fridge! Thanks


  • OMG this looks absolutely heavenly divine. thanks.


  • An amazing tart that l would love to try! Thank-you!


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