Fig, almond and honey frangipane tart

Fresh figs are a wonderfully sweet and decadent summer fruit but are exorbitant to buy where I live, even when they are in season. Fortunately my mother in law has a wonderful fig tree in her garden which produces beautiful fruit each summer. As much I love eating figs just as they are, sometimes it’s nice to make a special dessert which showcases their flavour. This frangipane tart with flaked almonds and glazed honey is perfect for a special occasion. Though if you can’t get your hands on fresh figs, other summer fruits such as plums, apricots or peaches would work just as well. The recipe comes from Donna Hay.


  • 130g unsalted butter
  • 3/4 cup caster sugar
  • Seeds from 1 vanilla pod (you can use 1 tspn vanilla extract instead)
  • Zest of 1 orange
  • Zest of 1 lemon
  • 3 eggs
  • 1 1/2 cups almond meal
  • 1/2 cup plain flour
  • 1/2 tsp baking powder
  • 1 cup flaked almonds
  • 5 or 6 figs, quartered
  • 3 tbsp good quality honey

Preheat the oven to 160 c. Lightly grease a 23 cm/ 9 in fluted tart tin with a loose bottom.

In a mixer, mix the butter and sugar together with the lemon and orange zest and vanilla seeds until it is light and fluffy. Add in the eggs one at a time then add in the almond meal, flour and baking powder. Stir through the almond flakes.

Spread the mix in the tart tin and place the fig quarters on top. Gently push them into the tart mixture. Bake for 40-45 minutes, or until the top has turned golden brown.

While the tart is baking, gently heat through the honey in a small saucepan until it is thin and runny. When the tart comes out of the oven brush the top of the tart with the warm honey. Let the tart cool completely before removing it from the tin.


Serve a slice with a dollop of cream or natural yoghurt and drizzle over with some more honey. Enjoy!

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