Fig and frangipane tarts

Fig and frangipane tarts

What to do

  • Heat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry on to a lightly floured work surface and roll a little thinner. Cut into 6 equal pieces and line 6 individual 12cm (5in) fluted flan tins. Line each with a circle of baking parchment and fill with baking beans. Bake for 10 minutes, remove the paper and beans and return to the oven for another 5 minutes.
  • Beat together the butter and sugar until pale and fluffy. Gradually add the egg, ground almonds, orange zest and thyme leaves to make a soft paste. Spoon the almond paste into the pastry cases. Quarter the figs and place them in the pastry cases.
  • Bake for 20-25 minutes until the paste is set and golden and the pastry crisp. Dust with icing sugar and serve warm or cold.
  • Cost per serving: 73p
  • Makes: 6
  • Takes: 55 mins


  • 1 x 375g (12oz) pack ready-rolled shortcrust pastry
  • 100g (3½oz) butter
  • 100g (3½oz) caster sugar
  • 1 egg, beaten
  • 50g (2oz) ground almonds
  • grated zest of 1 orange
  • 2 sprigs thyme, leaves stripped
  • 6 fresh figs
  • icing sugar, for dusting

Each serving contains

Recipe GDA

of your guideline daily amount

For further information on guideline daily amounts, click here

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