The best fig tart, ever (a recipe from The Foodie Handbook)


I could also call it the easiest fig tart, ever.  Really.  It has an astonishingly small list of ingredients: a pie crust*, some luscious figs, with a hidden layer of frangipane, which, despite the fancy-sounding French name, is simply a concoction of toasted almonds, sugar, butter, and egg that you can make easily in a food processor.

The key to the magic here is the frangipane.  It’s one of those things that sound far more difficult and fancy than they really are.  My frangipane recipe came from the one in Michel Bras fantastic Notebooks of Michel Bras: Desserts. It’s basically equal quantity (by weight) of almond meal, butter, and sugar, with one egg to bind it all together.  That’s a truly fantastic recipe, and one so versatile I find a use for it in practically all my fruit tarts, from the summery stone fruits to the fall harvest of pears and apples.  Right about now, with melting soft and tantalizingly sweet figs make an appearance all over the place, you can make a fig tart with a base of this frangipane and it will turn even the most ardent fig hater into a lover.


The slight problem I found with the original Bras recipe is the almond flour.  If you bake all the time and have access to great almond flour from a professional pastry source, then it’ll work just fine.  But the rest of us, with access mainly to what’s available at the supermarket, finding good (and fresh) enough almond flour to use in this recipe will be challenging.  So, I adapted the recipe to use whole almonds which are readily available and generally far fresher than any almond flour you can buy.


75g whole almonds (about 1/2 cup)
75g sugar, you can use half granulated sugar and half confectioner’s sugar, or just all granulated sugar (about 1/8 cup granulated plus 1/4 cup confectioner’s, or just 1/3 cup granulated)
75g butter at room temperature
1 large egg

Preheat the oven to 350F (180C).  Spread the almonds evenly on a baking sheet and place them in the oven.  Roast them for about 10 minutes, or until slightly toasted and fragrant.  Transfer to a plate and let cool to room temperature.

Put the cooled almonds and the sugar into a food processor and process until fine.  Add the butter and the egg and pulse until well-combined.  If you don’t want to use it right away, divide the frangipane into four equal parts, wrap each tightly in plastic.  They will keep in the fridge for a couple of days, and up to a month in the freezer.

To make a 9″ fig tart
1 9″ pastry dough
about 10 large figs or about 15 small ones
1/4 the recipe of frangipane above

Preheat the oven to 400F (200C).  Roll out your pastry dough to about 10-inch diameter – more or less won’t harm anything.  Spread about 1/4 of the quantity of frangipane on the dough, leaving about 1 inch parameter around the outer edge of the dough.  Quarter the figs (only halve if small) and arrange them -pointy end up will be prettier- in concentric circles to cover the frangipane.  Fold the edges in, pinching a little to make sure they stick.  If you want, you can brush the dough with eggwash and give it a good shower of sugar.  Bake for about 45-50 minutes, or until the pastry edges are golden brown. When I feel like it I use a microplane to zest a meyer lemon right over the tart just after it’s out of the oven for an extra kick.

Serve while still warm, and, if you want to be truly indulgent, with a scoop of my Brown Butter Ice Cream.

*If you’re afraid of pie crust, you can buy one pre-made, just make sure it’s an all-butter crust.  If you have a favorite recipe, just use it. If you haven’t got one yet, I highly recommend my One Pie Dough To Rule Them All.  The technique might sound odd to you, but you’ll only need to try it once before it becomes your basic dough recipe as well, I promise.

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122 Responses to “The best fig tart, ever (a recipe from The Foodie Handbook)

  • Michaela at The Gardener's Eden said:
    November 3rd, 2009 at 9:50am

    I love tarts. And I love figs. But – I have never tried to make a fig tart. You said this is easy- and I am going to believe you. It looks far too delicious to let fear hold me back. Thank you Pim.

  • Kerrin @ MyKugelhopf said:
    November 3rd, 2009 at 9:56am

    Wow, that does sound pretty easy – and it looks fantastic ! I love the frangipane recipe – just equal parts – easy to remember and great to use in lots of other pastries. Thank you Pim and merci M. Bras !
    Oh, and when’s your book tour coming to Switzerland ? ;)

  • Alta said:
    November 3rd, 2009 at 10:11am

    Wow, sounds wonderful!

  • Casey said:
    November 3rd, 2009 at 10:46am

    Tarts are my favorite dessert; can’t wait to try this figgy version. Ever since I got the wonderful “Foodie handbook” I’ve been using frangipane in my fruit tarts. Almond flavor pairs beautifully with so many fruits and I love the bit of added testure.

  • Casey said:
    November 3rd, 2009 at 10:48am
  • Rasa Malaysia said:
    November 3rd, 2009 at 10:51am

    I am waiting for your book to arrive. Wanted to try your roast chicken recipe, not much a baker myself but this looks great!

  • Gwen said:
    November 3rd, 2009 at 11:54am

    Yes, come to Switzerland, Pim!! We’ll feed you raclette and chocolate! :)

  • The Italian Dish said:
    November 3rd, 2009 at 12:42pm

    This looks so luscious. Wish we could get nice fresh figs where I live. I picked up your book a few weeks ago and am still enjoying my way through it – it’s really a delight to read and so many great recipes and stories. Love it.

  • Pim said:
    November 3rd, 2009 at 12:43pm

    Let go of the fear. You can do it!

  • Pim said:
    November 3rd, 2009 at 12:44pm

    I think you can get my book in German now in Switzerland. The French version is coming up soon too, maybe then?

  • Pim said:
    November 3rd, 2009 at 12:45pm

    I do the same thing. I think it goes with basically any fruit you can put on a tart.

  • Pim said:
    November 3rd, 2009 at 12:45pm

    That roast chicken is what David wants for his last meal. It’s that good.

  • Pim said:
    November 3rd, 2009 at 12:46pm

    If you can’t get ice figs, poached pears will do well too – or even un-poached pears.

  • Pim said:
    November 3rd, 2009 at 12:46pm

    Oh, right, and apples too.

  • Dominique (De vous à moi...) said:
    November 3rd, 2009 at 1:43pm

    When can I buy the french version of your book? Thank you for thr recipe of your fig tart…with frangipane, I love!

  • Eileen Russell said:
    November 3rd, 2009 at 3:28pm

    Pim, Having a little gtg this weekend and I will be making the tart but not with figs, with apples. Do you recommend I sugar the apples before placing on dough or just sprinkle the whole tart with the sugar? I will also be serving this with the brown butter ice cream. Oh Boy!

  • Joe said:
    November 3rd, 2009 at 4:18pm

    hey chez. love the site, especially the in-depth thai tips :)
    just to let you know, this recipe was on gordon ramsey’s “F WORD” program tonight, in the UK, and he served it with lemon marscapone on the top.
    can be found here:

  • Nutmeg Nanny said:
    November 3rd, 2009 at 4:46pm

    I love how fresh those figs look! Delicious tart:)

  • Pim said:
    November 3rd, 2009 at 4:59pm

    Right now there are only German and Dutch versions of The Foodie Handbook. The French version will come out next year. Can you wait?

  • Pim said:
    November 3rd, 2009 at 5:01pm

    You can make a tart like this but use the frangipane underneath the layer of apples and sprinkle sugar all over it. It’s going to be yum. Am I invited to this gtg? ;-)

  • Pim said:
    November 3rd, 2009 at 5:03pm

    That’s interesting, 125g of butter, almond and sugar plus 2 eggs will make a really, really huge portion of frangipane to be used in a small tart serving only 4-6 people and using only 4-5 figs. I’m not entirely sure how that’s going to work on his puff pastry, actually.
    Have you tried it?

  • amelia said:
    November 3rd, 2009 at 5:35pm

    Rustic tarts are the best because you can eat with your hands and then lick your fingers too. Figs and almonds: yes!

  • suthipong suriya said:
    November 3rd, 2009 at 6:15pm

    wonderful pictures and look delicious, i will try like this but in Bangkok sometime it’s too difficult find fresh figs.

  • MollyCookie said:
    November 3rd, 2009 at 8:24pm

    That tart look so interesting and fun! I love it.

  • Eileen Russell said:
    November 3rd, 2009 at 8:48pm

    Thanks Pim, that’s exactly what I was looking for! You of course are more than welcome to join and if not this time, I hope one day you will come ; )

  • june2 said:
    November 3rd, 2009 at 11:35pm

    Heehee…don’t hold back DC, gosh. It must be true about NY chefs all being so fired up…

  • chriesi said:
    November 4th, 2009 at 12:49am

    Simply perfect!

  • Jo said:
    November 4th, 2009 at 7:45am

    I have a dinner party coming up and I just found my dessert. Thanks!

  • Pim said:
    November 4th, 2009 at 9:21am

    Great figs look so great they’re almost obscene, no?

  • Pim said:
    November 4th, 2009 at 9:21am

    finger-licking good? I totally agree.

  • Pim said:
    November 4th, 2009 at 9:23am

    Trying to think what Thai fruits might be a fun replacement for figs in this recipe…kraton perhaps? I wonder how they do in the oven.

  • Pim said:
    November 4th, 2009 at 9:23am

    That’s not him that’s some fake dude, actually.

  • Pim said:
    November 4th, 2009 at 9:24am

    Let me know what your dinner guests think.

  • Kathy Besser said:
    November 4th, 2009 at 9:25am

    Hi Pim,
    Is your book carried at any Bay Area book stores (specifically along the Peninsula)? I am trying to live within my mantra of ‘think globally, buy locally’ and not order from Amazon unless I absolutely have to. (plus we need to keep our local independent book stores in business!)
    Thanks in advance!
    Kathy Besser

  • chesinatica said:
    November 4th, 2009 at 9:25am

    Oh no, I saw that first picture on your flickr account and searched your site for this fig tart months ago. I even searched the net for a recipe that might be what this tart looks like. How unfortunate! :( I haven’t seen any more figs on the markets and in the shops lately.
    A pear tart I made used frangipane. With some good amount of German pear flavored schnapps. I will have to bake that until it’s time for figs again. :)

  • Central Coast Contessa said:
    November 4th, 2009 at 11:31am

    Pim, do you have an alternative to the almonds? Nut allergy concerns in my kitchen.

  • Kitchenbeard said:
    November 4th, 2009 at 11:36am

    Snagged the book while killing time at bookstore on Market Street. Got engrossed in flipping through the pages and ended up 10 minutes late to my appointment. Looking forward to delving deeping

  • Laura [What I Like] said:
    November 4th, 2009 at 12:31pm

    Oh thank you for the frangipane recipe! I’ve been making them up for quite some time but never achieved the taste that I associated with the good stuff (I suppose that’s what happens when you just throw things willy nilly into a food processor). Figs are a beautiful idea as well.

  • said:
    November 4th, 2009 at 5:54pm

    I love figs and I can’t accept to pay the $$ my supermarkets charge for them when you could get them for almost nothing in other parts of the world. Why is that? I just know that they are so fragile that you can’t make them travel too much because, from experience, I know that once your fig tree gives you figs, you’ll get PLENTY to the point you don’t know what to do with them!… So I guess, I’ll have to find friends with a fig tree loaded with figs…or move back to California!
    In the meantime, I’ll try the tarte with poached pears.

  • Fruit Maven said:
    November 4th, 2009 at 7:49pm

    I just found and fell in love with Panache Figs . Can’t wait to try this tart.

  • lo said:
    November 5th, 2009 at 3:23pm

    I’ll admit, I’m always skeptical when anyone says “best ever”… but then you mentioned the frangipane! Gosh this sounds fabulous. I love fig season — they can be difficult to find here in Wisconsin, but when I find perfectly ripe ones it’s definitely time for celebrating.

  • Darya said:
    November 5th, 2009 at 11:37pm

    Rarely, rarely, rarely does a dessert make me drool. Today Pim, your fig tart is rocking my salivary glands. mmmm.

  • Pim said:
    November 6th, 2009 at 11:53am

    Supporting local stores is great. You should be able to find my book at any bookstore. I know Books Inc in the Marina carries them so perhaps the other Books Inc in the Peninsula do as well?
    I’m also going to be at Draeger’s in Menlo Park on Sat 11/2, come see me then?

  • Pim said:
    November 6th, 2009 at 11:54am

    Yes, I made these early in the summer when the first round of figs were ripe – around here figs ripen twice a year. Schnapps in frangipane sounds good, I’m all for adding alcohol to desserts.

  • Pim said:
    November 6th, 2009 at 11:55am

    Just almond or all nuts? If all nuts then frangipane might not be a good idea for you. Maybe crumble some gingerbread or ginger-molass cookies under the fruit? That might work too.

  • Pim said:
    November 6th, 2009 at 11:56am

    Sorry to have made you late! But glad you found the book so engrossing.

  • Pim said:
    November 6th, 2009 at 11:57am

    Throwing things willy nilly could turn out excellent results too, but glad you like the recipe.

  • Pim said:
    November 6th, 2009 at 11:58am

    I know, when the fig tree in my yard ripens it’s the birds who get most of them before I do.

  • Pim said:
    November 6th, 2009 at 11:58am

    Those look fantastic.

  • Pim said:
    November 6th, 2009 at 11:59am

    I was sort of winking as I said it, really. If you’re in the mood to celebrate this recipe is it.

  • Pim said:
    November 6th, 2009 at 11:59am

    well, wipe your drool and get to work in the kitchen!

  • Laxmi said:
    November 6th, 2009 at 3:08pm

    Congratulations on your nomination! Your beautiful blog is winner. The fig tart sounds wonderful, makes me hungry..

  • hope chest said:
    November 6th, 2009 at 9:32pm

    I like tarts very much but I never tried a fig tart! You said it was delicious so I would like to give it a trY!

  • Adam said:
    November 9th, 2009 at 10:20am

    Why do NorCal’ers put figs in everything??

  • Passport Foodie said:
    November 9th, 2009 at 12:47pm

    What a gorgeous looking dessert.
    Figs are seriously in fashion. I guess they’re the new black.

  • veggiebelly said:
    November 9th, 2009 at 2:14pm

    oh my gosh! what a beautiful tart! you use blanched almonds, right?

  • Julia said:
    November 9th, 2009 at 5:46pm

    I love just saying the word frangipane. It sounds delicious. It looks delicious. I want a fig tree so I can make this all summer long…

  • Pim said:
    November 9th, 2009 at 11:06pm

    Or a peach tree? Or a plum tree? The beauty of this simple recipe is you can adapt it to use with just about any fruit you have at the moment.

  • Pim said:
    November 9th, 2009 at 11:08pm

    I use whole unblanched almonds. I actually like the brown bits in the frangipane I think it’s more interesting that way. But if you want a classic frangipane then, yes, use blanched almonds.

  • Pim said:
    November 9th, 2009 at 11:09pm

    That’s cute. I’m wearing a lot of gray at the moment so for me the figs would be the new gray.

  • Pim said:
    November 9th, 2009 at 11:10pm

    They’re everywhere right now, at the tip of every tongue it seems, even. So, why not?

  • Pim said:
    November 9th, 2009 at 11:10pm

    Yes it is and I hope you do try it.

  • Pim said:
    November 9th, 2009 at 11:10pm


  • Lynn said:
    November 9th, 2009 at 11:28pm

    Oh that looks so delicious! I have a fig vine that has teased me for two years with a bounty of figs that never ripen. I’m saving this recipe for when my lovely vine finally delivers. In the meantime I found your archive post on Pad Thai. My youngest son has loved Pad Thai since he was a baby and I’ve always wanted to make it for him. I literally spent last night having hallucinatory dreams about making your recipe. I can’t wait to try it for real! Thank you for sharing.

  • newbie said:
    November 10th, 2009 at 2:06am

    yummy… looking great post. thanks for this. I really need something like delicious, can you make one for me :)

  • said:
    November 10th, 2009 at 7:05am

    Dear Pim,
    I cannot help but react to your marveloous fig tart recipe, because:
    1. it looks real good and I regret the season of figs is over;
    2. I am French and would like to make justice to Frangipane !
    Frangipane is not a mere “concoction of toasted almonds, sugar, butter, and egg !”.
    It is a preparation mixing 2/3 of crème patissière and 1/3 almond cream. It is the stuffing for “galette des rois” I don’t know the English for it ^^. A traditional cake we eat early January for Epiphany.
    Anyway, your fig tart looks really good!

  • Julie said:
    November 10th, 2009 at 7:35am

    Hi, Pim–glad to see a new post from you! I love fig and frangipane tarts. I made my first one for a friend’s annual Winter Festival of Pie. The same tart appeared last year in a Martha Stewart magazine a friend gave me. I get giddy whenever I see another version.
    What’s the difference for you between using powdered or granulated sugar? I’ve always preferred powdered when making the almond paste that would lead to my frangipane recipe–seems to make a smoother-textured frangipane.

  • D. @ Outside Oslo said:
    November 10th, 2009 at 7:00pm

    That looks wonderful. I thought figs were mostly available until the late summer. Do you think I’ll be able to find them as late as Thanksgiving? Because this might be just the thing to bring to Thanksgiving dinner!

  • Meaghan said:
    November 11th, 2009 at 8:47am

    Woo-hoo, a Chez Pim post! :)
    This looks so delicious, I can’t wait to try it. Hurray for figs, persimmons & all autumn goodies.

  • Lia Huber said:
    November 11th, 2009 at 1:22pm

    Love, love, love the idea of frangipane under the fruit. Will definitely be trying some variation of this . . . mmmm, maybe for Thanksgiving . . .

  • Pim said:
    November 12th, 2009 at 1:51am

    Come back and let me know how the Pad Thai recipe work out for you. I’d love to hear it.

  • Pim said:
    November 12th, 2009 at 1:52am

    Thanks, but I think you’d have to go take up Michel Bras on his frangipane recipe, which is what mine is based on. ;-)

  • Pim said:
    November 12th, 2009 at 1:53am

    I don’t always have powdered sugar on hand, and I actually like the more rustic texture of using granulated sugar. But either one works just fine.

  • Pim said:
    November 12th, 2009 at 1:54am

    Haha. It’s been so long I guess it was worth a woohoo. ;-) I have a great persimmon steamed pudding recipe that I should post as well – from my friend Liz. I must go get some Hachiya persimmons for this.

  • Pim said:
    November 12th, 2009 at 1:56am

    Hmm…I think that depends on where you are. Here in Northern California we have two seasons for figs, one in late Spring, early Summer, and then the other right about now, at the beginning of Fall. I suppose we might still have them in a couple weeks, but I’m not sure. I guess I’ll ask my fig guy at the market next time I see him.

  • Pim said:
    November 12th, 2009 at 1:56am

    Come back and tell me what fun variation you come up with, please!

  • Anonymous said:
    November 13th, 2009 at 4:51pm

    just made a similar tart based on the most recent issue of Gourmet. Chestnuts are in season right now, available from not too far away, so I roasted them up and substituted them for the almonds. It was quite delicious.

  • said:
    November 17th, 2009 at 4:16am

    Pim, the frangipane in this recipe looks very similar to the one in your rustic fruit galette video on YouTube. This recipe calls for a quarter of the quantity of frangipane. You don’t mention in the video whether the same is true for the fruit galette. Does this mean that you use the entire quantity of frangipane for the fruit galette?

  • Pim said:
    November 17th, 2009 at 9:02am

    The frangipane here is the exact same recipe as in the book (and the video). The only difference is the fruit. In the video there’s a shot where I use just a little bit of the frangipane I just made on the fruit. In the book the instructions also said use a portion and wrap the rest. Unfortunately, there’s no way to make just enough frangipane for just one portion of this kind of rustic tart or galette.

  • chris said:
    November 23rd, 2009 at 2:49am

    great posting..i’m looking for a delicious cake..
    can u help me..??
    thanks for sharing…

  • Tara Bethune-Leamen said:
    November 28th, 2009 at 12:52am

    that looks amazing!

  • Molly said:
    November 28th, 2009 at 7:07pm

    Frangipane, dreamy frangipane… I’d forgotten how lovely and simple it is. Thanks for the reminder! -Molly

  • imi said:
    November 29th, 2009 at 7:27pm

    I made it! Yum to tha eeeeee!

  • Enotria said:
    November 30th, 2009 at 12:48pm


  • The Purple Foodie said:
    December 1st, 2009 at 9:41am

    Figs are in season. Can finally make this – woohoo!

  • Jill said:
    December 1st, 2009 at 5:26pm

    I am not fond of figs but looking at this makes me want to try making this tart.

  • damaris said:
    December 4th, 2009 at 9:25pm

    this sounds so good. I just got a new Tarte Tatin pan. I should try a fig tatin. yum.

  • Jeff Aitman said:
    December 23rd, 2009 at 7:43am

    Great recipe, small problem, no fresh figs available at the moment. Any point trying with good quality dried?

  • Filiberto said:
    January 3rd, 2010 at 10:28am

    Hi, I’m from Mexico,Cancun and i like your news articles to me that you have, whenever visit your blog. I like the international food.

  • JeffA said:
    January 4th, 2010 at 6:21am

    Gave up waiting for response. Made tart with dried figs. Added some extras: scattered blanched, shaved, almonds over the frangipane, drizzled with Amaretto over the figs before baking. Turned out relly well. Next time will remove the stems from the dried figs before baking (uggh or rather cough, cough).

  • Speckle said:
    February 23rd, 2010 at 6:55am

    Hi Pim,
    I’m so excited to try this recipe. I’m writing about it on my blog. I hope it’s ok to use your picture, and I’m linking to you, so others can try it too!

  • Business Succession Planning Melbourne said:
    April 14th, 2010 at 2:13am

    The thing is I can’t really imagine what this dish taste like. But I am very happy to try your recipe cuz it looks so unique.

  • Bea said:
    May 2nd, 2010 at 9:05am

    You mentioned the original recipe had almond flour. I believe that I can find it at the local grocery store, if so, would I use the same amount as of the almonds and would I use it the same way?

  • Pim said:
    May 2nd, 2010 at 10:24am

    By weight, yes. Just skip the roasting and pulverizing steps. I prefer using whole almonds though, probably because almond flour at most grocery stores are not that fresh.

  • The Diet Guy said:
    May 2nd, 2010 at 10:54am

    It looks really yummy!

  • executive training said:
    June 10th, 2010 at 12:50am

    Mmmm, fig tart, I must say that;s something new for me but looks so good that I’m sure it is worth trying.

  • sitene ekle said:
    June 11th, 2010 at 11:58am

    I am waiting for your book to arrive.
    Wanted to try your roast chicken recipe, not much a baker myself but this looks great!

  • kadın ve moda said:
    July 7th, 2010 at 4:31am

    rüya tabirleri Rüya tabirleri
    Mmmm, fig tart, I must say that;s something new for me but looks so good that I’m sure it is worth trying.

  • Michelle said:
    July 9th, 2010 at 8:08pm

    My fig tree looks to have a bumper crop this year… I am trying this out for sure! Usually I just grill them and spoon over a balsamic reduction and serve with goat cheese and arugula. Your tart makes my other fig creation seem boring!

  • tom @ tall clover farm said:
    August 29th, 2010 at 10:27am

    I just picked my first fig, and quickly ate it. Now if I can only show a little restraint, keep enough, long enough to make this lovely galette, I will surely be well rewarded it seems. Thanks for sharing this exceptional recipe!

  • seo said:
    August 29th, 2010 at 5:42pm

    hmm looks delicious I’ll try to do tomorrow

  • Christine said:
    September 21st, 2010 at 9:11pm

    Wow, I truly am a fig hater but decided to give this a try with all the figs we keep getting from a friend’s tree, and you are totally right…even I love it!!! And your pastry recipe is the best I’ve made. Flaky yet doesn’t disintegrate. And I did this all on a whim on a weeknight after work…so easy. Thanks so much for the recipes. Your book is on my wishlist for my October bday.

  • Ciel said:
    November 28th, 2010 at 10:08pm

    I am a hug fig lover and will definitely try this recipe!! It looks so great!!!

  • Rafael said:
    December 7th, 2010 at 7:56pm

    I baked it yesterday, but I think that the almonds roasted too much because tha flavor was very strong, may next time I will rosted them for half the time,,The pastry delicious!!!!

  • Sil2u said:
    December 27th, 2010 at 1:38pm

    Your pastry dough is the very best! THE frangipane is amazing :)

  • Dudette said:
    March 4th, 2011 at 1:10am

    I made this tonight and it was delicious. Unfortunately, I didn’t have fresh figs so I used dried. It was still good. I drizzled honey over it. I also added some lemon zest, vanilla and anise to the frangipane. Thanks for the recipe!!!

  • Mconroy11 said:
    June 29th, 2011 at 4:08pm

    I would like to know how much 75g of butter is equal to, I would also like the recipe for the crust on page 121 of the book. 

  • Mmefabulous said:
    July 27th, 2011 at 10:06pm

    I converted your recipe for the fig tart into a diabetic recipe using organic brown turkey figs from my trees, natural sweeteners and a bit of Splenda. For the pastry dough I followed your recipe except using organic whole wheat flour instead of white flour. I still have a bit of tweaking to do but it was a smashing success. Thanks for a couple of great recipes!

  • esmelomo said:
    August 17th, 2011 at 3:33pm

    Should the almonds be whole raw (with brown skins)? Or blanched and peeled?

  • Weeziedaniel123 said:
    September 5th, 2011 at 2:26pm

    I’m not a huge fig fan, but had about 15 figs from a friend’s tree.  This was delicious! I had a small drizzle of golden syrup on top.  Yummy.

  • GBR said:
    September 11th, 2011 at 12:40pm

    I just tried this last night and it was delicious!!

  • TC916 said:
    September 26th, 2011 at 5:10pm

    This was so yummy! Never had frangipane before and it’s absolutely delicious. Linked your recipe :)

  • Sallyforbes1 said:
    September 30th, 2011 at 11:29pm

    I baked this, yesterday, for a friend’s birthday.  It is delicious!!!

  • mayela said:
    October 5th, 2011 at 2:43am


  • Sunday dreamings said:
    November 19th, 2011 at 7:02pm

    Mmm this was a delicious way to eat yummy sticky figs. Great recipe, I think I might go have another slice..

  • Cpretorius said:
    April 2nd, 2012 at 12:09pm

    The pastry was amazing and the recipe a keeper. The final tart a triumph.

  • sue lyon said:
    August 25th, 2012 at 3:07pm

    do you use a pie plate or just put the galette on a baking sheet?

    • Anka said:
      October 27th, 2013 at 1:08pm

      I used a glass pizza plate. It can be served right on that!

  • ideas said:
    November 2nd, 2012 at 10:27am

    Does the fact that
    it’s familiar help them on the field?

  • Anka said:
    October 27th, 2013 at 1:07pm

    I used store bought crust so that I could consider this a quick fall dessert! The first one I made was with all figs. Presentation and taste amazing! Yesterday I had apples to use up with the remaining frangipane I put a layer of thinly sliced apples sprinkled some cinnamon and sugar then continued with figs. Did I say AMAZING! Good-bye simple apple dumplings hellos fig tart!

  • Sindhi said:
    December 12th, 2013 at 1:28am

    Trader Joes has almond flour and you can buy almond meal online; you can also take slivered almonds and process them in a bullet blender into flour. I am gluten free so I use GF piecrust. Made a great pumpkin cheesecake with almond crust recently for Thanksgiving. You can sweeten with blue agave syrup for diabetics. No figs in season now so will try this when I can get them, maybe mixed with honeycrisp apples and some ras al hanout spice mix and extra cinnamon.

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