Silky almond frangipane cushions tender roasted figs for a sweet, nutty center. A crisp, golden tart shell and a toasty brown-butter crumb add contrast and crunch. A light honey-lemon glaze finishes the tart with glossy sweetness and bright notes. Serve warm or at room temperature for dessert or an elegant brunch centerpiece. Pairs well with ricotta, mascarpone, or a spoonful of Greek yogurt.
Ingredients
- For the crust: all-purpose flour (1 1/4 cups / 150 g)
- For the crust: granulated sugar (2 tbsp) and salt (1/4 tsp)
- For the crust: unsalted butter, cold and cubed (8 tbsp / 113 g)
- For the crust: ice water (2–3 tbsp)
- Almond frangipane: almond flour (1 cup / 100 g)
- Almond frangipane: granulated sugar (1/3 cup / 65 g)
- Almond frangipane: almond extract (1/2 tsp) and lemon zest (1 tsp)
- Fresh figs (10–12 medium), halved lengthwise
- Brown-butter crumb: unsalted butter (4 tbsp / 55 g)
- Brown-butter crumb: all-purpose flour (1/2 cup / 65 g) and light brown sugar (1/4 cup / 50 g)
- Honey (2 tbsp + extra for glazing), lemon juice (1 tbsp)
- Vanilla extract (1/2 tsp) and a pinch of salt
- Flaky sea salt (optional, for finishing)
Instructions
- Preheat the oven to 375°F (190°C). Make the crust by rubbing cold butter into the flour, sugar, and salt until the mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, until the dough just comes together. Form into a disk, wrap, and chill 30 minutes.
- Roll or press the chilled dough into a 9-inch tart pan with a removable bottom, trim the edges, and chill another 15 minutes. Line with parchment and pie weights and blind-bake 12–15 minutes until edges are set. Remove weights and parchment and bake 4–5 more minutes to dry the base. Reduce oven temperature to 350°F (175°C).
- Make the frangipane: beat the softened butter and sugar until creamy. Beat in the egg and yolk, then fold in almond flour, almond extract, lemon zest, vanilla, and a pinch of salt until smooth.
- Spread the frangipane evenly into the par-baked crust. Arrange halved figs cut-side up in concentric circles, pressing them gently into the filling. Drizzle 1 tablespoon honey over the figs.
- Prepare the brown-butter crumb: melt the butter in a small skillet over medium heat, swirling until it turns golden brown and smells nutty (about 3–4 minutes). Remove from heat, stir in flour and brown sugar until coarse crumbs form. Scatter the crumbs evenly over the tart.
- Bake the tart at 350°F (175°C) for 30–35 minutes, until the frangipane is set and the crumb is golden. If the figs brown too quickly, tent loosely with foil for the last 10 minutes.
- Warm 2 tablespoons honey with 1 tablespoon lemon juice and a teaspoon of warm water; brush this glaze over the warm tart for shine and a bright finish. Let cool 15–20 minutes, then remove from the pan and cool to room temperature before slicing.
- Finish with a light sprinkle of flaky sea salt if desired. Serve warm or at room temperature; leftovers keep covered in the fridge for 2–3 days.
Tips or Variations
Swap ripe pears or quartered plums for figs in late season. For extra almond flavor, brush a thin layer of apricot jam on the baked base before adding frangipane.