Fig Frangipane Tart, for the start of fall
And more tart and cake recipes for your Fall baking
I always love a good frangipane tart. And come fig season, which stretches from August through to October in France, a Fig Frangipane Tart becomes an absolute favorite. There's something about the ambrosial combination of a buttery golden crust, a sweet nutty almond filling, and the tender jewel-toned figs that makes this dessert irresistible. The rich flavor of the ripe figs melds with the creamy frangipane, making every bite feel like a cozy, indulgent celebration of early fall.
As many of you know, I recently asked you to choose between two beloved recipes—a Fig Frangipane Tart or a Salted Caramel Walnut Tart. I love both these recipes equally, and couldn’t decide which one to share with you. The result? A perfect tie! Not once, but twice—both here on the subscribers’ chat and again on Instagram. Fate, it seems, insists I share both - and I must admit, I’m more than happy to oblige. I imagine you are too!
This particular tart has lived quietly in one of my many recipe notebooks, a collection brimming with culinary dreams waiting to be brought to life. Some are recipes I’ve yet to try, others I’m still perfecting, and then there are those, like this one, that are held close to my heart, meant to be shared with care and intention. As we took our weekly trip to the market two weeks ago, I stumbled on a beautiful stand of fresh, plump, glorious figs which reminded me of this tart. Today, I’m delighted to finally share this cherished recipe with you. It is just as delicious enjoyed still slightly warm or completly cool, on its own or with a dollop of crême fraiche or vanille ice-cream on top.
And of course, stay tuned for the next tart recipe coming soon!
More tart & cake recipes for your Fall baking:
Keep reading with a 7-day free trial
Subscribe to A Table in France to keep reading this post and get 7 days of free access to the full post archives.