16 May Fig and Almond Frangipane Tarts
Gluten-free honey glazed french-inspired tarts.
Figs are my favourite fruit and coincidentally fig season also starts around the same time as my birthday. Inspired by Donna Hay and Rick Stein and Jamie Oliver’s fig frangipane tarts I knew just had to try my hand at it as well.
The golden crust is crumbly with a hint of sweetness. A combination of buckwheat flour and gluten-free flour were used with xanthan gum to bind the flours to form the dough. If you don’t prefer a gluten-free crust just use any other shortcrust pastry recipe and this recipe’s filling.
The filling is beautifully fragrant, oozing sweet, juicy figs, crispy on top, soft in the middle, and totally indulgent. If it’s not fig season and you still want to make these tarts try using pears, plums, or peaches instead.
Fig and Almond Frangipane Tarts
- 6 loose-bottomed tartlet tins (10-12 cm) or 1 loose-bottomed tart case (25cm)
- 1 cup buckwheat flour
- ¾ cup gluten-free flour
- ½ tsp xanthan gum
- 2-3 tbsp water
- 150 g butter or ghee or unmelted coconut oil
- 2 tbsp honey or maple syrup
- ⅓ cup olive oil
- ½ cup sugar
- 2 eggs
- 1½ cup almond meal
- ½ tsp almond extract
- zest of 1 lemon
- 6-9 figs fresh or dried slices
- 2 tbsp silvered almonds
- 1 tbsp honey
- 1 tsp hot water
- Combine flour and xanthan gum in a large bowl. Add the softened coconut oil and rub it into the dry ingredients with your fingers until your flour looks like breadcrumbs and there are no lumps of coconut oil left.
- Add the honey/maple syrup now and the chances are that you will not need to add any water to bring the dough together. Combine all the ingredients into a dough gently, but do not knead or the pastry will be tough. Wrap it up in a piece of cling film and chill in the fridge for 30 minutes.
- Preheat the oven to 180 °C . Remove the dough from the fridge and roll it out between two sheets of baking paper until you get a circle large enough to cover your tart case(s) about 2-3 mm in thickness. Place the rolled-out dough over a tart case and gently line the inside of it with the pastry. Trim the excess pastry with a sharp knife and patch any holes with the cut-off excess.
- Pierce the bottom of the pastry with a fork in a few places. Line the pastry case with a large piece of crumpled baking paper and fill with dry beans or rice for a blind bake. Blind bake the pastry for 15 minutes. Remove the paper and beans and bake for another 10 minutes until golden brown.
- While the pastry cases are cooking make the frangipane. Beat the butter and sugar together in a bowl until you have a smooth paste. Gradually whisk in the eggs and almond extract, then stir in the ground almonds and mix well.
- Divide the mixture between the pastry cases and arrange 6 fig wedges on top of each tart. Scatter with some of the flaked almonds and bake for 20–25 minutes until golden.
- Dust with a little icing sugar and serve warm or at room temperature with some crème fraiche.
- You can substitute the figs with pears, peaches, or even try a combination of pears and figs.
- If you don’t have any xanthan gum on hand try a normal shortcrust pastry recipe instead and use this filling. Xanthan gum binds the gluten-free flours and is therefore essential.