Weekend Recipe: Fig and Honey Frangipane Tartlets

I must admit that it was only relatively recently that I discovered the joy of fresh figs. Naturally I was familiar with them from the classic Jacob’s Figroll, a staple in the biscuit box when I was growing up! But a fresh fig is a very different creature so if you haven’t tried one yet I would certainly encourage that you do so. They are in season at the moment so you can pick up some good deals in the shops.
The flavours of figs and almonds compliment each other very well and in this recipe I have added a delicious wildflower honey that I discovered recently from Marks and Spencer’s. It may be useful to note if you are tight on time that you can make parts of this recipe in advance. I made the frangipane mix and pastry on one night and then assembled and baked the tart the next night.


Fig and Honey Frangipane Tartlets

Shortcrust Pastry
200g plain flour
20g icing sugar
120g chilled and cubed butter
1 egg (you may not need all of it)
Tartlet tins x 4

Sieve the flour and icing sugar into a bowl and rub in the chilled butter until the pieces of butter are smaller and the mixture look like breadcrumbs.
Add in about half of a beaten egg and use this to bring the mixture together into a ball. You may need to add a little more of the beaten egg if required. Once the mix has come together in a ball, wrap in cling film and pop back onto the fridge to chill for a half hour.
If you are making the pastry in advance you can leave it in the fridge until the next day.

60g butter at room temperature
60g ground almonds
2 eggs
2 table spoons of honey (I highly recommend using the M&S one I mentioned earlier – it’s also delicious in your porridge!)
2 tablespoons of Cointreau (you could use orange juice as a substitute)

Begin by mixing the butter in a bowl for a few seconds to make it smooth. Then pop all the remaining ingredients in the bowl and mix with a handheld mixer until combined and smooth. It will keep for 3 days in the fridge if you need to make it in advance.

Tart assembly
4 ripe figs – cut each into 8 segments
Batch of frangipane
Batch of chilled shortcrust pastry dough
2 tablespoons of honey to glaze

Preheat oven to 200C/180C fan oven
Divide the chilled pastry dough into 4 equal pieces and roll out each one to a thickness of about 2 to 3mm.
I follow Rachel Allen’s tip and roll the pastry out between two pieces of cling film. Ensure that you roll it into a round shape that will line your tartlet tin, pop the tin on top of the pastry to give you an idea if it will fit or not if you are unsure. It needs to be wide enough to line the tart tin base and sides and flow over the edges slightly.
I would suggest using the cling film to help you line the tart tin with the pasty, if you keep the cling film on the top side as you fit the pastry into the tin it keeps the pastry together and supports it as you press the pastry into the edges of the tin. At this point pop the tins into the fridge to cool again for about 10-15 minutes.

When the time is up remove the cling film from the top of the pastry and prick each of the chilled pastry bases with a fork a couple of times. Place a circle of baking paper on top of the pastry base  (enough to cover to bake and sides) Fill with baking beans or rice – this will prevent the pastry from rising while baking) I popped the individual tartlet cases on a baking sheet to make it easier to take them out of the oven.
Blind bake for 10 minutes.
Remove the baking paper and rice and brush the pastry with beaten egg before returning to the oven for another 5 minutes.
Take out of the oven and leave to cool for a few minute before spooning 1 quarter of the frangipane mix into each of the 4 tartlet cases.
Top the tartlets with the fig segments and bake for 25 minutes or until the tops of the tarts are set and beautiful golden colour. Leave to cool in the tartlet tins for about 20 minute before carefully removing and cooling on a wire rack. Finally glaze the tartlets by gently warming up the honey and carefully brushing over the tops of the tartlets with a pastry brush.

I wouldn’t normally be the biggest fan of frangipane but this flavour combination really grew on me so I hope you get a chance to try it out while the figs are in abundance right now. If you have some extra figs left over you might want to try one of my other recipes featuring figs, here.

Hope you get a chance to try this or last weeks weekend recipe out at some stage this weekend-  don’t be shy and share a picture if so! I am develping a new pancake recipe and have afriend popping round to test it this weekend – hope you have some fun plans too xx

Happy baking,



Related posts:

Written by


This site uses Akismet to reduce spam. Learn how your comment data is processed.