Fig And Frangipane Pie Recipe

Name: Fig And Frangipane Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pie; 2 sheets of puff pastry made with butter if possible; 2 cups frangipane (see recipe below); 12 to 14 fresh figs, either green or black; 1 egg beaten; Icing sugar for dusting; Frangipane (Almond Cream); 4 ounces soft butter; 4 ounces sugar; 4 ounces almond meal (no skin); 2 eggs; 1 tablespoon all purpose flour; 1 pinch salt; 1 pinch baking powder; 1 teaspoon Almond or Vanilla Extract

Servings: persons

Pie
2 sheets of puff pastry made with butter if possible
2 cups frangipane (see recipe below)
12 to 14 fresh figs, either green or black
1 egg beaten
Icing sugar for dusting
Frangipane (Almond Cream)
4 ounces soft butter
4 ounces sugar
4 ounces almond meal (no skin)
2 eggs
1 tablespoon all purpose flour
1 pinch salt
1 pinch baking powder
1 teaspoon Almond or Vanilla Extract

1
Roll out one the puff pastry sheets between 2 parchment papers so it's quite thin.
2
Cut the top and bottom of the figs and cut in half, leaving the skin on.
3
Spread the frangipane cream on the pastry leaving a 1 inch border. Cover the cream with halved figs neatly together, skin side down. Cover with the other puff pastry which should be thicker then the bottom part so you get a nice high puffy top. If making the top in lattice, cut strips of pastry and weave them together very closely so it's like a covered top only in lattice.
4
Please remember that puff pastry is made of layeres of flour and butter and for these layers to rise, the edges have to be cut very sharply, otherwise the layers glue together and won't rise. Use a sharp knife and cut down rather then with a pulling motion.
5
Once the top pastry is in place, brush the bottom layer with water and gently press on the top layer to make the top glue to the bottom. Then, with a very sharp knife trim around the pie so both top and bottom are identical.
6
Brush the top pastry with beaten egg and prick with a toothpick to make little ventilation holes for any steam to come out. If the top is latticed, there is no need to make the ventilation holes.
7
Put the pie in the fridge for 30 minutes.
8
Pre-heat the oven to 375 degrees F. Cook the pie until the pastry is golden brown.
9
Allow to cool and dust with Icing Sugar. Serve as is or with vanilla Ice-cream or fresh cream.
10
Frangipane
11
Sift flour, salt and baking powder and set aside.
12
Beat the butter and sugar until very pale and fluffy. Add the almond or vanilla extract and incorporate.
13
Add the eggs, one at a time and beat very well until mixture is very light and airy.
14
Fold in the almond meal and the flour mixture. Any leftover Frangipane can be kept in the fridge for 1 week.

643

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Pie, 2 sheets of puff pastry made with butter if possible, 2 cups frangipane (see recipe below), 12 to 14 fresh figs, either green or black, and more.

Yes, Fig And Frangipane Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fig And Frangipane Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions