Sweetie Pie
  • Figs and raspberry tart

    Figs and raspberry tart

    Taking advantage of the fig season

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  • When I lived in Chile I wasn’t such a fan of figs, but I never saw as much variety as I have seen here. In France, you could see every variety you can imagine. Here in England most of them are from Turkey, but also you can find many fig trees around town, the great thing is you can use the figs leaves to cook with them.

    Now that I am definitely in love with figs I can’t turn back. I had a lot of leftovers so I did fig jam and I have it for breakfast almost every day and it is one of my favorites now.

    The dough is a traditional sweet pastry, I baked it and added some frangipane with fresh figs, then a layer of raspberry pastry cream and on top a layer of jam. To finish it, decorate it with some fresh fruits and I also did a little individual one that I thought it looked super cute.


    Fig and raspberry tart

    Preparation time: 2 hours
    Servings: 8 portions


    Sweet pastry 

    • 150 g butter 
    • 95 g icing sugar 
    • 30 g almond flour 
    • 1 g maldon salt 
    • 1 g powder vanilla 
    • 60 g eggs 
    • 250 g flour 

    Almond cream (frangipane)

    • 83 g butter 
    • 83 g caster sugar 
    • 83 g almond flour 
    • 90 g eggs 
    • 9 g flour 
    • zest of 1 lemon 
    • 50 g chopped fresh figs 

    Raspberry pastry cream 

    • 100 g raspberry puree
    • 30 g milk
    • 20 g cream
    • 25 g egg yolks
    • 20 g caster sugar
    • 8 g cornflour
    • 28 g butter
    • 0,7 g gelatine

    Fig and raspberry jam

    • 250 g figs 
    • 250 g sugar 
    • 100 g raspberries
    • juice of 1 lemon
    • 3 g NH pectin


    Sweet pastry

    1. Mix the dry ingredients with the butter cut in cubes, until it resembles bread crumbs, once it is all incorporated, add the eggs to have a homogeneous dough. 
    2. Make a disc with it and cover with cling film, let it cool down for 8 hours. 
    3. Once it is ready, with a rolling pin work the dough and line a tart ring of 18 cm, bake the pastry at 160ºC for 20 minutes. Mix one egg yolk with some milk and brush on top of the pastry and bake for 10 more minutes for blind baking. 

    Almond cream (frangipane)

    1. Soften the butter, mix with the sugar, the almond flour, the flour, and the lemon zest. Add the eggs and mix until fully incorporated. 
    2. Pipe, the frangipane on the base of the tart (a fine layer, when you bake it, it doubles in size) add fresh blueberries all over the bottom. Bake for 10 minutes at 160ºC or until is golden brown. 

    Raspberry pastry cream

    1. Hydrate the gelatine with cold water and leave it aside. 
    2. In a pan put the raspberry puree, with milk, cream and a little bit of the sugar, tale it to a boil. 
    3. In another bowl mix the rest of the sugar with the egg yolks, the cornflour and mix well. 
    4. Once the cream boils, mix it with the egg yolks always whisking. Take it back to the pan and heat it until it thickens. Take out of the fire, add the gelatine and pass through a sieve. 
    5. Add the butter to room temperature and mix properly. Cover in contact with cling film and chill. 

    Fig and raspberry jam

    1. Mix the figs with the raspberries, 200 g of sugar and the lemon juice, heat at low fire for 10 minutes.
    2. Mix the sugar and the pectin and then add it to the rest of the mix and boil for one more minute, once ready take it to the fridge covered with cling film on contact.


    1. Once the tart is baked with the frangipane, pipe a layer of raspberry pastry cream on top
    2. Take to the fridge for 30 minutes and then pipe the jam on top of the cream.
    3. Decorate with figs, raspberries and edible flower petals.
    4. Enjoy the same day or keep it chilled in a sealed tupperware for up to three days.

    Posted on 24 de September, 2019.

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