Week 41: Fig and Walnut Tart

Alice NeillAutumn, Weekly Recipes0 Comments

Serves 8

There is no fruit more luxurious than the fig… its deep, rich purple skin, as soft as velvet, with its jewelled flesh and sweet aromatic aroma, a fruit fit for kings. Admittedly we are coming to the end of the fig season, however you could definitely use whole dried figs for this recipe. Usually for a frangipane you would use almonds however walnuts are also in season and they work very well with figs. There is no need to blind bake, just make sure your oven is pre heated before you bake.



250g Plain Flour

125g Butter

1 Tbsp Icing Sugar

1 Egg


170g Walnuts

170g Butter

170g Sugar

1 Tbsp Plain Flour

3 Eggs

6 Figs



  1. Place the flour, icing sugar, butter (cubed) into the food processor, pulse until it resembles breadcrumbs
  2. Add the egg until the mix comes together to form a firm ball
  3. Roll out on a floured surface and line a 22cm dish, trim the sides and prick the base with a fork
  4. Leave to chill in the fridge


  1. Blend the walnuts in the food processor
  2. Add the butter, sugar, flour and eggs, blend until fully combined
  3. Pour into the pastry case
  4. Slice figs in half and assemble on top of the filling
  5. Bake at 180 for 40 minutes

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Fig and Walnut Tart
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