Fig Frangipane Tart

March 29, 2016
Fig Frangipane tart ~ delicious summer fruit bake

Fig Frangipane Tart

Adiós summer...
Adiós figs *insert tears :(  here*

One of the oldest trees, figs are natives to Middle-east and Mediterranean.

Superfood figs are known to have high in natural sugars, minerals and soluble fibres.
Figs help keeping our digestive system healthy as it contain pre-biotics (keeping good gut bacteria happy :D), helps lower blood pressure (increase potassium), help with weight lose (high fibre will keep us feel full hence less hunger pangs and cravings) and a good source of calcium...helps keep our bone healthy... :D

Figs are rich in minerals including potassium, calcium, magnesium, iron and copper and are a good source of antioxidant vitamins A, E and K 
~ courtesy from Mr Google

Lets do away with apples... It's "A fig a day keeps doctor away!!!" *big grin :D*


Unfortunately for me... figs came with a high price tag over in Perth.
I could plant a fig tree in whatever little space I have left in my back yard, but then fruit fly will enjoy the labour of my hard work before I could :(... 

Looks like I have to fork out few extra dollars to enjoy these superfood superfruits :D in summer

Hubby brought home some figs from work, we ate some and saved some for my bake (been wanting to try bake something-something frangipane ;p)

Fig Frangipane Tart

Fig Frangipane Tart


    190g plain flour
    2 tablespoon caster sugar
    140g chilled butter - diced to 1cm size
    1 teaspoon water
    125g extra butter - softened
    125g Philadelphia light cream cheese - softened
    85g caster sugar
    2 drops vanilla paste
    2 eggs
    90g almond meal
    30g hazelnut meal
    5-6 fresh figs
    1/4 cup roasted almond flakes 

  1. Combine flour, chilled butter and sugar, hand mix until it resembles breadcrumbs.
  2. Add water and gently knead until smooth. 
  3. Wrap and chill for 30 minutes.
  4. Roll out pastry in between 2 sheets of greaseproof baking paper to line a loose base, rectangular fluted tart pan (size 9 cm x 30 cm).
  5. Prick base with tooth pick.
  6. Refrigerate for 30 minutes.
  7. Pre-heat oven to 190C
  8. Cover pastry with greaseproof paper, top with blind baking 'beans' and bake for 8 minutes until lightly brown.
  9. Remove the the beans and continue baking for another 5 minutes.
  10. Using stand mixer, beat the softened butter, cream cheese,sugar and vanilla until smooth
  11. Add eggs and continue to whisk until smooth. 
  12. Add almond and hazelnut meal
  13. Pour the almond mixture onto the par baked pastry.
  14. Halved and arrange figs
  15. Bake at 150C for 50-60 minutes or until set.
  16. Allow to cool, before removing from pan.
  17. Serve with roasted almond flakes and cream


  1. A delicious looking tart! I love frangipane.



  2. What a beautiful recipe and awesome photography skills! I want to make this as soon as possible :)

  3. I am a huge fan of frangipane! The tart looks sensational, Lisa.


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