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Fig Tart with Vanilla Scented Frangipane

December 12, 2009
 Fig Tart with Vanilla Scented Frangipane

So I did two adventurous things today: One – baked with figs, which I have never done before. And two – succumbed to my aversion for frangipane (fancy schmancy French name for a mixture of ground almonds, sugar, eggs and vanilla).

Now it has got to be something that looks absolutely spectacular for me to want to change my mind about frangipane. For whenever a recipe called for it, I’d cross it off my list instantly since I didn’t like almond paste (or so I thought). The photo in question that made me take the plunge was that of the fig tart I saw on Chez Pim. And out of nowhere, a fig tart made it to the top priority in my mental to-bake list.
Fig Tart with Vanilla Scented Frangipane

And as you can sense already, I was mighty pleased with the results!  I made this fig tart for breakfast today and between the two of us, dad was the one who raced me to the last quarter.

I tried a new pie dough recipe this time from the Ottolenghi cookbook. It’s very similar to my regular pie dough recipe that you can use or instead pick your favourite pie dough recipe. Make sure to go through Pie Dough 101 for quick tips for the perfect pie crust. I used the frangipane recipe on Chez Pim and added half a vanilla bean to it – smelled so, so good (thanks to my reader D. who sent  the beans to me all the way from Bangalore)! Once you have your dough rolled out, just spread out the frangipane on it and place the sliced figs in concentric circles. Then fold the edges in and crimp it up. A little bit of egg wash and a little bit  of icing sugar dusted, it’s ready for the oven. Now bask in the sweet smell that envelopes the house for 40 minutes. Once ready, serve with a dollop of mascarpone cheese or a scoop of rich vanilla ice cream. Such an elegant dessert, but more than that it is a breakfast of the champions, indeed!

Fig Tart with Vanilla Scented Frangipane

Fig Tart with Vanilla Scented Frangipane
Yield: 1 9 inch fig tart
Adapted from: Chez Pim

Vanilla Scented Frangipane
(Just 1/4th going to be here)

½ cup / 75g whole almonds
1/3rd cup / 75g sugar
75g butter
1 large egg
½ a vanilla bean
  1. 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.
  2. 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. Stir in the innards of the vanilla bean. 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 upto a month in the freezer.  
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). 
  1. Roll out your pastry dough to about 10-inch diameter. Prick a fork through it every inch or so apart.
  2. Place the dough on a cookie sheet lined with parchment paper.
  3. Spread about 1/4 of the quantity of frangipane on the dough, leaving about 1 inch perimeter around the outer edge of the dough.  Slice the figs and place them from outside inwards to form concentric circles to cover the frangipane.
  4.  Fold the edges in, pinching a little to make sure they stick.  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.


  • Reply Mona December 12, 2009 at 7:21 AM

    Looks delicious, bookmarked!

  • Reply Helene December 12, 2009 at 4:56 AM

    Your tart is gorgeous.

  • Reply Bergamot December 12, 2009 at 7:43 AM

    This looks good…with figs available in abundance this is a nice idea

  • Reply Ciao Chow Linda December 12, 2009 at 8:13 AM

    For a first timer with figs, you did a beautiful job.

  • Reply Tina December 12, 2009 at 9:30 AM

    Looks so colourful and tempting…….

  • Reply Divya Vikram December 12, 2009 at 8:52 AM

    Looks colorful n divine! Perfectly baked!

  • Reply Arch December 12, 2009 at 9:29 AM

    Beautiful…The figs look totally gorgeous in this..

  • Reply Madame Sucre December 12, 2009 at 4:05 PM

    Oh I love fig! never made it into a pie.. this is so rustic and makes me feel like a good housewife if I made it :) Love your photography so much Shaheen!

  • Reply Chaitali December 12, 2009 at 6:23 PM

    It looks so charming! Like something you would whip up on a whim at a small french cottage on a weekend. I bet it would taste wonderful with some fresh whipped cream.
    Beautiful photos!

  • Reply Suzana @Delphiz December 12, 2009 at 2:59 PM

    Wow.. Im not really that big fan of Figs.. but I must say this look deliciously awesome =)

  • Reply pigpigscorner December 12, 2009 at 7:17 PM

    it looks gorgeous! I have the Ottolenghi cookbook too, i really have to do something about it.

  • Reply Shwetha December 13, 2009 at 3:17 AM

    This picture and the tart is outstanding – you've concentrated the color and flavor of the figs. I just bookmarked a plum frangipane tart for my weekend baking. But you've changed my mind. Love it!

  • Reply shayma December 13, 2009 at 10:23 PM

    S, this looks so beautiful, what a gorgeous crust as well. can literally smell the aroma. x

  • Reply Deeba PAB December 13, 2009 at 5:31 PM

    You just inspired me S….was amazed to see frangipane in my reader…LOL!! Just made my version of the tart 30 minutes ago after seeing your post. TY! The Ottolenghi book is simply outstanding, isn't it? Hilda gave me my copy in London!!

  • Reply Erika from The Pastry Chef At Home December 14, 2009 at 4:23 AM

    Absolutely gorgeous!

    I am salivating over your photo. Those are some really beautiful figs you used. Fig season is long gone in NYC, but I eagerly await its return. Happy Holidays :)

  • Reply veda murthy December 14, 2009 at 8:39 AM

    love this post! I so much love baking! what kind of oven do u use shaheen? i love figs too!!!!!my god having that breakfast is divine!!!!


  • Reply Katie December 14, 2009 at 7:07 AM

    Figs are something I've never tried because of the name – it doesn't sound very appealing! But they look really gorgeous in your tart and it's making me want to take the plunge and try them!

  • Reply Ju (The Little Teochew) December 14, 2009 at 9:19 AM

    GLORIOUS tart, Shaheen! Before AND after baking! The colours are amazing.

  • Reply Amy J in SC December 14, 2009 at 10:18 AM

    I can almost smell it! Yum.

  • Reply Eat My Tortes December 14, 2009 at 3:23 PM

    Mmmmm…this looks really nice. Figs are a great fruit. Refined yet decadent :)

  • Reply Yum Yucky December 15, 2009 at 12:03 AM

    Ummm. WOW!

    and I don't even know what a fig tastes like

    But WOW anyways.

  • Reply Jeff December 14, 2009 at 9:48 PM

    Looks amazing! Figs are so much fun. Definitely going to have to give this a shot since all I ever use figs for are meat sauces.

  • Reply A&N December 14, 2009 at 10:34 PM

    This si so beautiful. You inspire me to try it

  • Reply foodandwinechickie December 15, 2009 at 12:26 AM

    This tart is beautiful and must taste equally great. Thanks for sharing.

  • Reply Barbara December 15, 2009 at 2:45 AM

    Smashing tart!
    I adore figs…the most recent thing I made was figs, game hens and bacon- it was in Gourmet. The figs turned out so sweet when roasted.
    I have never tried a fig tart, but I will now!

  • Reply Mimi December 15, 2009 at 2:36 AM

    Looks spectacular (and tasty).

  • Reply Tanuja December 15, 2009 at 4:48 AM

    Purple-eee, I am not a fan of figs .. in fact i detest them as much as my mum luurrvvvees them! But this stuff sounds yummy… I think I should stop visiting your blog.. I feel soooo hungry after :-(

  • Reply The Purple Foodie December 15, 2009 at 1:11 PM

    Thank you all :)

    After reading how you guy have used them for roasts with meat, I'm intrigued. Must try it soon. Thanks!

  • Reply Heather December 15, 2009 at 10:44 PM

    I LOVE figs. Wondering if I can throw some bacon on this…

  • Reply Megan December 15, 2009 at 10:59 PM

    I've only had frangipane once and wasn't to sure about it but this looks beautiful. Love figs!

  • Reply Anushruti December 15, 2009 at 11:05 PM

    This looks delectable! Love baked figs!

  • Reply Ingrid December 16, 2009 at 1:36 AM

    Yum, what a marvelous way to start your day!

  • Reply nandini December 16, 2009 at 3:01 PM

    Simply gorgeous!… The second click is mind blowing purple!.

  • Reply Y December 19, 2009 at 6:48 PM

    Looks amazing, especially the colour of those figs!

  • Reply MeetaK December 21, 2009 at 1:23 PM

    can't believe i missed this shaheen! what a grand creation. unlike you i love frangipane and figs too so this is one for me!

  • Reply diva December 26, 2009 at 12:45 PM

    i've been thinking about making a tart like this for some time now. might have to follow this recipe and just bust it out like you did. beautiful! :)

  • Reply Pim July 13, 2010 at 10:27 PM

    Ooh I love the idea of adding half a vanilla bean. And your tart looks awesome!


  • Reply Valeria November 5, 2010 at 10:27 PM

    Dear Purple Foodie,
    do you mind me asking if the figs you used for this tart are green figs? because if they are, I’m going to race to the market to buy some.
    The reason I ask is because almost every recipe for fig tart I’ve found calls for black figs and I don’t know if I can substitute them for green ones.
    Oh, by the way, I really like your blog (I made your duble corn risotto and it was a huge hit here! although for some reason my turned out very very yellow, but I’m eager to try it again)

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    Yummy. Love the pictures :)

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  • Reply MelindaNC September 9, 2013 at 11:19 PM

    Have this in the oven as I type. I used all the pie dough recipe to make a rectangle. I used all the frangipane because I used all the dough.

    For all the readers, I used the figs growing the in the back yard. Don’t think these are black figs but lovely and sweet. So I would think this can work with any fresh figs.

    Hmm! now I’m thinking of variations on the theme. How about peaches instead of figs. Yumm.

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