The recipe for this gluten free Fig Frangipane Tart has been rattling around my head for about a year now, in fact I think it was at the end of last year’s fig season that I had the idea but as the season had ended I felt it silly to attempt to develop.
The way I develop a lot of my recipes is in my head. I start with a flavour combination, add a bake around those flavours (cake, tart, pudding) and then begin to swap ingredients in my mind until I’m happy with how I believe the bake will turn out – then is the fun bit … seeing if I was right.
The only bake that had me going back time and time gain was my gluten free ‘Malt’ Loaf, that recipe took all my energy to get it how I wanted it.
My Fig Frangipane Tart took only two attempts to get it right and I’ve made it again since the final handwritten version. So finally, after a year of being in my head, here’s the recipe and some top advice on how to tweak it to your dietary needs. You no longer need to ask ‘What can I make with fresh figs?’ because you have this recipe.
Skip to the good bit
- Can I make this Fig Tart Vegan?
- What homemade gluten free pastry do you use to make Fig Frangipane Tart?
- Can I use a shop bought pastry?
- Different ways to decorate Fig Frangipane Tart
- What different tart fillings could I use?
- How to store Fig Frangipane Tart?
- If you like my Gluten Free Fig Frangipane Tart, you’ll love these other pastries and bakes
- Delicious Gluten Free Fig Frangipane Tart Recipe
Keep Glutarama AD-Free
I do not to have AD’s on my website. But it means I need to find other ways to pay for the £500+ it costs to run it every year.
If you want to support me you can here via Ko-fi and ‘buy me a coffee‘
Can I make this Fig Tart Vegan?
Yes, in fact the tart you see in the images is Rebecca and Bethany friendly so dairy and egg free for me and gluten free for Bethany. I use a flaxseed egg to make my bakes egg free and here’s how.
How to make a flax egg
to make 1 flax egg you need the following ingredients:
– 1tbsp ground flax seed
– 3tbsp water
– 1tsp psyllium husk (optional but does add elasticity to baking)
Simply add all ingredients to a glass and stir before measuring out the other recipe ingredients, by the time you come to use your ‘egg’ mixture it will have thickened to a frog-spawn consistency (thicker if you added psyllium husk)
Then just add to your baking as you would an egg. For 2 eggs double the ingredients but note that recipes that require more than two eggs may fail due to lack of support in the structure.
What homemade gluten free pastry do you use to make Fig Frangipane Tart?
I had a choice of pastries to use in my working out stages, but I found that the pastry case that I settled on is a robust pastry that can withstand being lifted out of the flan dish and presented on a plate in all it’s glory. I could have made a shorter*, sweeter pastry but this ran the risk of burning during cooking and crumbling if presented on a plate.
As mentioned, I cannot personally tolerate eggs or dairy I have made my pastry using a dairy free block of butter. However, please do use an egg and butter if you can as this will improve the structure of the pastry and make it a little shorter without compromising the pastry’s ability to not fall apart.
*Short pastry is higher in fat content compared to the flour rather than a 50/50 pastry mix. This makes the pastry richer and buttery in flavour and crumblier.
Can I use a shop bought pastry?
100% yes, I’m all for making life as easy as possible and if you haven’t got the time or inclination to make your own homemade gluten free and vegan pastry then go for it. There are a couple of options available to you here in the UK such as Genius Short Crust Pastry, or even Jus-Rol gluten free puff pastry (which incidentally I have used for this recipe too – it’s just less uniformed looking and pretty in my opinion)
You also have the option to buy a packet of pastry mix where you simply add water or milk and a little fat. Just go with what you have in the cupboard if needs be.
Different ways to decorate Fig Frangipane Tart
This gluten free frangipane tart celebrates the fig in all it’s gorgeous colourful glory by whacking halved figs into the frangipane batter. This may be too big a bite of fig for some (my husband is one such person) so you could quarter 3 figs and lay the segments on their side in a beautiful circle of figs. When you go to cut the tart into 6 slices each person would get 2 slices of fig, plus the figgy jam hidden beneath the frangipane.
I chose not to dust with icing sugar on this occasion but a dusting often prettifies a bake.
What different tart fillings could I use?
As this is a Fig Frangipane Tart (the clue is in the title) I use a blended fig jam made from one fresh fig and 6 dried figs with sugar to taste. I also add a drop or two of almond extract to add that extra frangipane punch. However this is a versatile tart and I encourage you to make it your own to suit your tastes, other fillings you could try are;
Blended dried fig and apricot jam
Fresh figs only and blended with dark brown sugar
Dried figs only, no need to add sugar in this case
Dried figs and a few dollops of apple sauce
Really the possibilities are endless, and I would always love to hear what you’ve tried so please do come back and comment below and maybe I’ll add your suggestions above.
How to store Fig Frangipane Tart?
If you don’t plan to eat this Fig Frangipane Tart in one go (assuming you’re entertaining and not eating on your own, but hey, I’m not judging). I would recommend storing this in a Tupperware container or metal tin, the latter may lead to the frangipane drying a little whilst the Tupperware will keep the frangipane moist and the pastry will remain easy to cut.
As this tart has fresh fruit in it the shelf life is 2-3 days if it is kept out of sunlight in a cool part of the kitchen. If you wish to eek out the shelf life, keep it in the fridge for 3-4 days but this will compromise the tart structure
If you like my Gluten Free Fig Frangipane Tart, you’ll love these other pastries and bakes
You seriously cannot beat this Old Fashioned Apple Pie, a great dessert for any autumn fruit pie lover. I have to recommend my Easy Gluten Free Apple Turnovers too and finally how about these cute little Blueberry Frangipane Tarts all recipes are gluten free of course and dairy/egg free options are available. Finally not a fruit based tart, but not everyone likes cooked fruit (my daughter being one of those people) so here is my Simple to make Spiced Treacle Tart; gluten and dairy free.
Subscribe today!
Sign up to my Newsletter & receive THREE FREE Downloads!
Including my Gluten, Dairy & Egg Free eBook
Any purchases you make on Amazon via this clickable image, will lead to a little bonus for me, it’s one way you can support my AD-Free website.
Delicious Gluten Free Fig Frangipane Tart Recipe
If you make it and like the recipe I would be eternally grateful if you popped back and commented leaving a star rating as this will tell search engines that this recipe is worth checking out and others will get to find it in searches.
Delicious Gluten Free Fig Frangipane Tart
Ingredients
For the pastry
- 170 g gluten free plain flour
- 70 g butter or butter alternative (I use Flora plant butter) I used Flora, but you can use normal butter
- 20 g caster sugar
- 1 egg(s) or flaxseed egg*
- ½ tsp psyllium husk powder (optional)
For the jammy fig layer
- 1 fresh fig
- 6 dried figs snip off the hard stem bit with scissors
- 1 tsp caster sugar not necessary if you prefer less sweetened
- 1-2 drops of almond extract
For the frangipane
- 100 g gluten free self raising flour
- 100 g butter or butter alternative (I use Flora plant butter) I used Flora, but you can use normal butter
- 75 g caster sugar
- 50 ml dairy free milk or milk
- 1 egg(s) or flaxseed egg*
- 2 tsp almond extract
- ½ tsp psyllium husk powder (optional)
To decorate
- 3 fresh figs cut in half or quarters if you wish for smaller figgy bite size pieces.
- 2 tbsp marmalade to brush the figs
Instructions
To make the pastry base
- Measure the flour and ‘butter’ into a bowl and using your fingertips (or in my case a pastry cutter) work the two together until you have breadcrumbs.
- Stir in the caster sugar.
- Make a well in the middle of the breadcrumb mixture and add the egg or flaxseed egg.
- Using a rounded knife cut through the mixture to begin to incorporate the egg into the crumbs. Once the mixture begins to come together tip out onto a clean kitchen work surface (no need to flour the surface).
- Using the heel of your hands push down and through the pastry crumbly mixture until it comes together to form a dough, have faith, no need to add liquid it will bind after about 3mins of doing this.
- Roll into a ball, wrap, or pop into a container (less plastic waste) and chill for 30mins.
To make the jammy layer
- Take 1 of the four fresh figs and add to a blender along with 6 dried figs, and a few drops of almond extract to your taste.
- Blend until thoroughly combined into a thick paste. Add the sugar if you think necessary.
To make the frangipane
- Measure out the ‘butter’ and sugar into a mixing bowl and beat together until creamy and smooth.
- Add the egg or flaxseed egg and 2 teaspoons of almond extract and beat again but start to add the flour spoon by spoon so the mixture does not curdle (it’s less likely to curdle if using a flaxseed egg).
- Finally add the milk or soya milk to loosen the frangipane batter to a soft dropping consistency.
To build the Fig Frangipane Tart
- Preheat the oven to Gas 4/180°C/200°C fan/350°F
- Remove the chilled pastry and dust the work surface and a rolling pin with flour.
- Knead the pastry for a minute to prevent cracking and roll out to a circle large enough to line an 8 inch flan tin.
- Carefully transfer the pastry to the tin and tease into the edges, don’t worry if you get the odd crack, use a little of the overhanging pastry to fill these patches in.
- Prick the pastry case with a fork several times to prevent bubbling.
- Spoon the fig jam filling into the base of the case and with the back of a spoon spread evenly ensuring good even coverage.
- Finally spoon the frangipane batter into the flan tin and with a fork tease the batter dollops so no jam layer is visible.
- To decorate simple cut your remaining three fresh figs in half or quarters and place them evenly in the frangipane batter, pressing them in slightly.
- One last thing brush the fig slices with marmalade to encourage a sweeter glossier looking end result.
- Pop into the preheated oven for 30-35mins until you are happy with the colour of the frangipane and a metal skewer comes out clean.
Notes
Nutrition
Click to find out more about the Free From Food Awards
Click to see gluten free products available on Amazon
Subscribe to my email list so that you get NEW recipes straight in your mailbox plus THREE Free gifts and access to some amazing gluten free DISCOUNTS!
*disclaimer: I use affiliate codes on my website, the vast majority are to Amazon. If you click on any of the links or images in the post and make a purchase my family will benefit from a small % of that purchase at no extra cost to you.
For full transparency, in 2020 I made my first £25, and in 2022 I reached my next £25 (Amazon don’t transfer the money until you reach £25). Recently I got paid a whopping £27.10 for 2023.
So to date I have made £78.58 since I first started the scheme in 2017. It won’t pay the bills, that’s for sure but it does help to pay for ingredients or little treats to cheer me up!
Cat | Curly's Cooking says
This is right up my street. I love figs and this looks really special.
Kate - Gluten Free Alchemist says
Loving the idea of Fig Frangipane. Looks delicious xx
Glutarama says
Thank you, it’s one of my favourite recipes – just wish I had the trees Susie has at Pignoulet!
Helen says
Ooh, that looks delicious! I love figs, and I love frangipane, so this tart is right up my street :-)
Thanks for linking up with #CookBlogShare.
Glutarama says
It’s a wonderful flavour combination and such a autumnal bake too.
Janice says
This recipe could have been written especially for me! I am a huge fan of anything almond and figs and frangipane is a match made in heaven.
Glutarama says
I find its 50/50 if people love figs, you are my people Janice haha.
Corina Blum says
This tart sounds delicious and looks so pretty with the fig halves on top! I usually just eat figs as they are and really need to have a go at baking something with them one day!
Glutarama says
Oh wow Corina, I don’t think I’ve every just sat there and eaten a fresh fig as seen! Must try next time I have some.
Lesley says
Fig and frangipane – oh yes please. I love any sweet recipe that contains figs and this tart would be a joy to eat.
Glutarama says
Just the word frangipane makes me weak at the knees, add figs and I’m done hahaha
Liz says
I’ve pinned this to make at my next book club dinner (post covid) as there several members who are gluten and dairy free. Thank you for sharing on Fiesta Friday.
Glutarama says
Oh that’s lovely to hear Liz thank you for stopping by.