Easy Vegan French Fig Tart (Tarte aux Figues)
Buttery, crispy shortcrust pairs with sweet, smooth almond frangipane and is tipped with lightly caramelized fig slices in this easy vegan French fig tart.
Equipment
- 1 stand mixer
- 1 springform pan
Ingredients
Pâte Sucrée
- 100 g vegan butter
- 50 g icing sugar
- 1 tablespoon potato starch
- 2 tablespoon water
- 50 g almond flour
- 200 g all-purpose flour
- ⅛ teaspoon salt
Frangipane
- 100 g vegan butter
- 100 g caster sugar
- 2 tablespoon potato starch
- 4 tablespoon water
- 100 g almond flour
- ½ teaspoon almond extract
Toppings
- 3 whole figs sliced
- 1 tablespoon icing sugar for dusting
Instructions
For the pâte sucrée shortcrust:
- Cream your butter and sugar together. If using a stand mixer, you can top the butter in at any temperature and the mixer will soften it. If mixing by hand, allow your butter to soften slightly at room temperature, or blitz it in the microwave for 5 - 10 seconds.
- Combine your potato starch and water; mix until the flour completely dissolves. Add your potato starch egg into the creamed butter and sugar.
- Add almond flour, all-purpose flour, and salt. Don’t overmix!
- Now, shape the dough loosely into a ball. Transfer it onto a large silicone baking sheet or floured surface. Place a second silicone baking sheet over the dough or dust with all-purpose flour to prevent sticking.
- Set your rolling pin set to a maximum ⅙” thickness and roll the dough flat. Allow the dough to rest in the fridge for 30-60 minutes.
- Preheat your oven to 375 degrees F.
- Remove the pâte sucrée dough from the fridge after it has chilled. If you used a second baking mat to smooth the dough, peel it away.
- Flip the sheet over so the dough is on the underside of the baking sheet and directly resting on top of the tart pan. Peel the silicone baking mat away from the dough. Your dough will be draped across the tart tin.
- Gently prod the dough to fit the tart pan. Patch and smooth small cracks with extra dough pinched off the sides.
- Use a fork to puncture venting holes along the base of the shaped shortcrust dough.
- Bake the pâte sucrée for 12 - 18 minutes, or until lightly browned. Remove the parbaked shortcrust and allow to slightly cool before adding the frangipane filling.
For the frangipane cream:
- You should use caster sugar, which is finer than granulated sugar but courser than icing sugar. If you don’t have any caster sugar, you can make some easily: blitz your sugar in a blender or coffee grinder for 5 - 10 seconds to more finely mill some of the sugar granules.
- Cream your butter and sugar together. Again, if you’re using a stand mixer, the butter can be cold. If you’re mixing by hand, lightly soften it before creaming with the sugar.
- Mix the potato starch flour and water until the flour is dissolved completely. Add the potato starch “egg" to the creamed butter and sugar.
- Mix in almond flour and almond extract. Set aside.
Assemble the tarte aux figues:
- Preheat the oven to 325 degrees F.
- Once the crust has cooled slightly, add a smoothed, even layer of frangipane to the tart.
- Thinly slice your figs and decorate the tart however you like. You can use as many figs as you prefer, though I suggest leaving some of the frangipane visible so you can monitor its cooking progress.
- Bake the tarte aux figues for 40 - 50 minutes or until the frangipane lightly puffs up and turns very slightly golden.
- Sprinkle powdered sugar just prior to serving. Makes 8 slices. This French fig tart keeps in a sealed, refrigerated container for 5 - 6 days.
Nutrition
Serving: 1sliceCalories: 432kcalCarbohydrates: 46gProtein: 7gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.1gSodium: 201mgPotassium: 65mgFiber: 3gSugar: 21gVitamin A: 955IUVitamin C: 0.1mgCalcium: 46mgIron: 2mg
Tried this recipe?Let us know how it was!