Sarah Todd Cooked with Spice, Made with Love

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from my kitchen


Serves 6 10 mins preparation  |  20 mins cooking

I believe there is always a smarter, healthier way to pacify cravings. And given my love for sweets I’ve prepared something yum and this time with fresh Goan figs which have just come into season! There are a number of ways you can prepare and eat figs (which by the way not only look good in salads but are fibrous and nutritious) – I’ve got a fresh fig tart recipe here for you!


  • tart
  • 225 g unsalted butter
  • 100 g caster sugar
  • 1 egg, beaten
  • 350 g plain flour
  • 6 fresh figs, rinsed and towel dried
  • frangipane filling
  • 100 g unsalted butter
  • 100 g caster sugar
  • 3 eggs
  • 40 g plain flour
  • 125 g ground almonds
  • icing sugar


01. For the frangipane filling, beat the butter and caster sugar in an electric mixer for 2 minutes, then add the eggs, slowly, beating until well combined. Stop the mixer. Sift the flour and ground almonds and add to the butter mixture. Beat for 1 minute, transfer to a bowl and refrigerate overnight covered with plastic wrap.

02. Cream the butter and sugar together in a bowl until very pale, then beat in the egg. Gradually add the flour and mix to a smooth paste. Refrigerate for 1-2 hours. Roll out the pastry to 3mm thickness and use to line 8 individual 7.5cm-diameter tartlet tins. Chill in the refrigerator for 20 minutes. Preheat oven to 180C and blind bake for 10 minutes or until golden brown. Remove from oven, add a tablespoon of frangipane filling to each tart and place the sliced figs on top of the filling and bake for a further 10 minutes or until golden brown. Dust with icing sugar and serve with love! (minus the refrigeration and you'll have this beauty ready in under 40 minutes :)

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Wow Sarah, that fig frangipane looks amazing, and probably tastes amazing too 🙂

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