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Frangipane, fig & orange tart

Frangipane, fig and orange tart with a slice cut out

Frangipane, fig & orange tart

Name: Frangipane, fig & orange tart
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 10
Ingredients: 200g plain flour plus extra for dusting; 100g cold butter cut into cubes; 50g golden caster sugar; 1 orange zested; 1 tsp vanilla extract; 1 egg yolk; 6 medium figs halved; 100g butter softened; 100g golden caster sugar; 2 large eggs; 140g ground almonds; 75g plain flour; 1 orange zested and juiced; 35g golden caster sugar

Liberty Mendez

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Serves 8 - 10

More effort

Prep: 30 mins

Cook: 1 hr and 20 mins

plus chilling

A star rating of 4.5 out of 5.7 ratingsRate

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Treat guests over for Christmas to this frangipane, fig and orange tart. It's delicious at the end of a family feast, or simply served for afternoon tea

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g plain flour

plus extra for dusting
100g cold butter

cut into cubes
50g golden caster sugar
1 orange

zested
1 tsp vanilla extract
1 egg yolk
6 medium figs

halved

For the frangipane

100g butter

softened
100g golden caster sugar
2 large eggs
140g ground almonds
75g plain flour

For the orange glaze

1 orange

zested and juiced
35g golden caster sugar

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Nutrition: (10)

kcal517
fat27g
saturates12g
carbs57g
sugars35g
fibre4g
protein9g
salt0.5g

Method

step 1

Tip the flour, butter and a pinch of salt into a food processor, and pulse the mixture a few times until it resembles breadcrumbs. Add the sugar and orange zest and pulse again. Add the vanilla, egg yolk and 1 tbsp cold water, then pulse until the mixture just comes together into a dough. Press the dough into a ball with your hands, then roll it out on a lightly floured surface until it’s large enough to line a 22cm loose-bottomed tart tin. Use it to line the tin, pressing it into the sides, then prick the base all over with a fork and chill for 30 mins.
step 2

Meanwhile, prepare the frangipane. Put the butter in a medium bowl and beat with an electric whisk until creamy, then add the sugar and continue beating until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition. Fold in the almonds and flour.
step 3

Heat the oven to 180C/160C fan/gas 4 and put a baking tray in the oven to heat up. Spoon the frangipane into the chilled pastry case and smooth the top using the back of a spoon. Arrange the figs, cut-side up, in a circle pattern, pushing them down gently into the frangipane.
step 4

Carefully transfer the tart to the hot baking tray in the oven, and bake for 1 hr-1 hr 10 mins (cover with foil after 40 mins if it’s browning too quickly), or until the figs are tender and a skewer inserted into the frangipane comes out clean. Leave to cool in the tin.
step 5

While the tart cools, make the glaze. Mix the orange zest and juice, the sugar and 1 tbsp water together in a small pan, bring to the boil, reduce the heat and simmer for 5-10 mins until syrupy. Remove the tart from the case, transfer to a plate, and brush with the glaze.

Recipe from Good Food Vegetarian Christmas, December 2020

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A star rating of 4.5 out of 5.7 ratings

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