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.
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.
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Fig Frangipane Tart Recipe
- 170 g plain gluten free flour
- 70 g dairy free block of butter I used Flora, but you can use normal butter
- 20 g caster sugar
- 1 egg or flaxseed egg*
- ½ tsp psyllium husk powder**
- 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
- 100 g self-raising gluten free flour
- 100 g dairy free butter I used Flora, but you can use normal butter
- 75 g caster sugar
- 50 ml soya milk or milk
- 1 egg or flaxseed egg*
- 2 tsp almond extract
- ½ tsp psyllium husk powder**
- 3 fresh figs cut in half or quarters if you wish for smaller figgy bite size pieces.
- 2 tbsp marmalade to brush the figs
- 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.
- 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.
- 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.
- 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.
*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.
** If using a normal egg you may not wish to use psyllium husk (or xanthan gum) but I have left it in for those who like to add a gum to their baking to help bind ingredients
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