Frangipane, fig & orange tart

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

  • Prep:30 mins
    Cook:1 hrs 20 mins
    plus chilling
  • Serves 10
  • More effort

Nutrition per serving

  • kcal 517
  • fat 27g
  • saturates 12g
  • carbs 57g
  • sugars 0g
  • fibre 4g
  • protein 9g
  • salt 0.5g


  • 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


  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.

  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.

  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.

  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.

  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.

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