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French Fig Tart (Tarte aux Figues)

French fresh fig tart on a serving board lined with parchment paper.
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5 from 9 reviews

French fig tart, or tarte aux figues, is a French pastry made with a buttery pâte sucrée (shortcrust pastry), a nutty hazelnut praline cream, and fresh figs. This easy fresh fig tart needs only 40 minutes of hands-on time and makes a great late-summer dessert.

Ingredients

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For the shortcrust pastry: 

  • 1 cup + 3 tablespoons (150 g) all-purpose flour
  • 2.6 oz (75 g) softened unsalted butter
  • 1/3 cup (75 g) granulated sugar
  • 1 tablespoon milk, room temperature
  • 1 pinch of salt

For  the praline cream:

  • 1.4 oz. (40 g) softened unsalted butter
  • 2.8 oz. (80 g) hazelnut praline paste
  • 1/2 extra-large egg (30 g) 
  • 1/2 tablespoon (5 g) cornstarch
  • 3 tablespoons (45 g) heavy cream, 30% fat 

To assemble the tart:

  • 17.6 oz. (500 g) fresh figs
  • 1 oz. (30 g) flaked toasted almonds

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Instructions

  1. Preheat the oven to 350°F (175°C). Butter a 9-inch round fluted tart pan (with a removable bottom) and set it aside.
  2. To make the shortcrust pastry, place flour, granulated sugar, and salt in the bowl of a stand mixer. Add the softened butter and process in short pulses until the mixture crumbles.
  3. Pour the milk and mix in short pulses. The mixture should have the consistency of wet sand.
  4. Transfer the mixture to the buttered tart pan. Firmly press the crust mixture into the pan, pressing evenly on the bottom and up the sides of the pan with the heels of your hands and your fingers.
  5. Bake for 15 to 20 minutes, until lightly golden. Cool completely before filling.
  6. To make the praline cream, beat the softened butter and praline. Add egg and cornstarch, then add heavy cream and whisk again.
  7. To assemble the tart, garnish the tart crust with the praline cream and arrange quarters of figs on top in concentric circles.
  8. Decrease the oven temperature to 330°F (165°C) and bake for 60 to 65 minutes.
  9. Once the tart is baked, sprinkle with flaked almonds and let it cool on a wire rack.

Notes

  1. Make the shortcrust pastry with your hands by rubbing the softened butter into dry ingredients, or use a wire pastry blender if you do not have a stand mixer.
  2. Make hazelnut praline paste yourself or use a store-bought hazelnut praline.
  3. While baking the tart, place a baking sheet on a lower oven rack in case of spillage. If the edges of the tart brown quickly, cover its edges with a pie shield or an aluminum foil.
  4. Avoid preparing fig slices in advance to prevent any oxidization and release of their juice ahead of time.
  5. Arrange figs in a circular pattern or in a way you desire.
  6. Sprinkle the tart with flaked almonds while it is hot after baking, or sprinkle the top of the tart with chopped almonds before baking and bake.
  7. Accompany fig tart with the almond ice cream or serve with the wine Jaboulet Beaumes de Venise Muscat.

Nutrition

Find it online: https://www.bakinglikeachef.com/fig-tart-thierry-mulhaupt/