Classic French Fig Tart Recipe — Tarte aux Figues Guide

This French fig tart, or tarte aux figues, is a perfect summer dessert featuring a tender pâte sucrée (sweet shortcrust), a creamy hazelnut praline filling, and plenty of ripe figs. Buttery, nutty, and fruit-forward, this fresh fig tart needs about 40 minutes of hands-on time and makes an elegant centerpiece for any warm-weather gathering.

Fresh fig tart recipe

A fresh fig tart combines a crisp, buttery shortcrust pastry with a silky praline cream (similar to frangipane but with hazelnut praline) and a generous topping of seasonal figs. Known as a French fig tart for its pâte sucrée base and delicate filling, it’s easy to prepare and travels well outside of France for a truly Parisian dessert experience.

This method uses a very simple technique for the tart shell: there’s no need to chill and roll pastry or trim excess dough. The crust is pressed directly into the pan for minimal waste and straightforward assembly.

When figs are at their peak I often use them in several recipes, such as fig and almond cake, fig tiramisu, or fig and cinnamon pavlova — but this tarte aux figues remains a favorite for showcasing fresh fruit.

Ingredients

For ingredient amounts and complete instructions, consult the recipe card below.

• All-purpose flour
• Unsalted butter — high-quality, softened to room temperature
• Granulated sugar
• Whole milk
• Hazelnut praline paste — store-bought or homemade (50% hazelnuts, 50% almonds works well)
• Extra-large whole egg, room temperature
• Cornstarch
• Heavy cream (30% fat or higher)
• Flaked almonds — toasted briefly at 300°F (150°C) for 10–15 minutes
• Fresh seasonal figs — choose firm-ripe fruit so the pieces hold their shape while baking; Black Mission and Brown Turkey are excellent choices

Pro tip: In many U.S. regions the first fig crop in June is not as sweet as the summer second crop. For peak fig flavor wait for the later harvests in August–September if possible.

How to make French fig tart step-by-step

Step 1. Preheat the oven to 350°F (175°C). Butter a 9-inch (23 cm) fluted tart pan with a removable bottom and set it aside.

Step 2. To make the shortcrust pastry, combine the flour, granulated sugar, and a pinch of salt in the bowl of a stand mixer fitted with the paddle attachment (or use a pastry blender by hand).

Step 3. Add the softened butter and pulse or mix briefly until the mixture resembles coarse crumbs. Add the milk and pulse again until the texture is like wet sand.

Step 4. Transfer the crumbly dough into the prepared pan and press it evenly across the bottom and up the sides using the heels of your hands and your fingers.

Step 5. Bake the crust for 15–20 minutes until lightly golden. Allow it to cool completely before filling (photo 3).

Step 6. To make the praline cream, beat the softened butter and hazelnut praline paste until smooth.

Step 7. Add the egg and cornstarch, then whisk in the heavy cream until the mixture is silky (photo 4).

Step 8. To assemble the tart, quarter the figs and spread the praline cream into an even layer in the cooled tart shell (photo 5).

Step 9. Arrange the fig quarters over the cream in concentric circles or any pattern you prefer (photo 6).

Step 10. Lower the oven to 330°F (165°C) and bake the assembled tart for 60–65 minutes, until the filling is set.

Step 11. When the tart is done (photo 7), scatter toasted flaked almonds on top (photo 8) and cool on a wire rack.

To serve, slice the tart and pair it with almond or vanilla ice cream, or simply dust with icing sugar for a light finish.

Expert Tips

1. Make the pâte sucrée by hand if you prefer: rub softened butter into the dry ingredients until combined, or use a wire pastry blender instead of a stand mixer.
2. Place a baking sheet on a lower rack while baking to catch any spillage. If the tart edges brown too quickly, shield them with foil or a pie shield.
3. Cut figs shortly before assembling to avoid oxidation and excess juices.
4. Arrange the figs in a circular pattern for classic presentation, or create a more rustic layout if you prefer.
5. Sprinkle flaked almonds onto the hot tart right after baking, or scatter chopped almonds over the tart before baking for a toastier finish.
6. Make-ahead: Prepare the tart dough up to two weeks in advance. Press it into the pan, wrap tightly, and freeze unbaked; bake from frozen, adding a few extra minutes to the crust baking time.

Recipe variations

• Tart shell: Substitute puff pastry or prepare a flaky pastry made with chilled butter and ice water for a different texture.
• Filling: Swap some hazelnuts for almonds in the praline, or replace praline cream with classic frangipane, crème pâtissière, cream cheese, or mascarpone.
• Fruit: Use other stone fruits such as plums, apricots, or peaches to build seasonal fruit tarts.
• Pan size: Use a rectangular pan, a large tart tin, or individual fluted tins to scale the recipe; adjust ingredient quantities accordingly.

Storing and freezing

Store: Keep the fig tart covered in the refrigerator for up to 2 days.

Freeze: Wrap the cooled tart in plastic wrap and freeze for up to one month. Thaw at room temperature for a few hours before serving.

Recipe FAQ

Love tart recipes? Try these next!

• Plum frangipane tart
• Peach panna cotta tart
• Chocolate ganache tart
• French strawberry tart
• Or explore additional tart recipes to find more inspiration.

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Recipe card

Nutrition information is an estimate intended for guidance only.

This recipe was adapted from the original source and has been retested and refined for clarity and photos.