A Seasonal Delight by The Rockabilly Baker
Experience the exquisite blend of flavors in this Maple Fig Tart, a seasonal dessert crafted by the renowned Dyana O’Brien, also known as The Rockabilly Baker. This recipe captures the essence of late summer and early fall, combining the sweetness of fresh figs with the rich, caramel-like notes of real maple syrup.
A Buttery Short Crust Base
The Maple Fig Tart features a buttery short crust, spiced perfectly with a hint of cinnamon. This flaky crust forms the ideal base for the luxurious maple frangipane filling. Made with almond flour and Grade A maple syrup, the frangipane offers a rich, nutty flavor that enhances the figs’ natural sweetness. As you prepare the recipe, each component—short crust, frangipane, and fig-maple syrup glaze—works together to create a dessert that’s both beautiful and delicious.
The Star Ingredients: Figs and Maple Syrup
Fresh figs star in this recipe, offering a burst of freshness and a soft, jammy texture that pairs perfectly with the creamy frangipane. Before placing them on the tart, dip the figs in warm, spiced fig-maple syrup, infusing them with extra flavor and a gorgeous, glossy finish. After baking, brush the tart with the remaining syrup to add that final touch of sweetness and shine to the beautiful dessert.
Serving the Maple Fig Tart
Finally, the versatility of this dessert enhances its appeal. Serve it at room temperature or slightly chilled to fit any occasion. Whether you want to impress with a sophisticated dessert or enjoy a comforting seasonal treat, this Maple Fig Tart by The Rockabilly Baker is a recipe you’ll cherish and return to time and again.
Maple Fig Tart
Ingredients
For the short crust:
- 1¾ cups all-purpose flour
- ¼ cup powdered sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- 10 tablespoons unsalted butter, cold
- 2 tablespoons ice water
- 1 egg
For the maple frangipane:
- 1 egg
- ⅓ cup real maple syrup, grade A
- 1 teaspoon almond extract
- ½ cup unsalted butter, at room temperature
- ¼ cup granulated sugar
- 1 cup almond flour
- ½ teaspoon fine kosher salt
For the fig-maple syrup:
- ¼ cup real maple syrup, grade A
- 1 cinnamon stick
- Pinch of salt
- 8-10 fresh figs
Instructions
- Prepare and chill the short crust. Set aside. Next, make the maple frangipane and refrigerate. Prepare the fig topping. Set aside.
- Preheat oven to 350 degrees F.
- Once all three components are made, place cooled tart shell on a baking sheet. Pipe or spoon frangipane mixture inside tart shell. Using offset spatula (or back of a spoon), gently press filling to even out the frangipane layer. Gently begin dipping the cut figs, sliced side down, into warmed fig-maple syrup and place them decoratively on top of frangipane, cut side up. Continue dipping and placing figs until tart shell is full. Reserve remaining syrup for final tart glaze.
- Bake tart at 350 degrees F for 30 to 35 minutes, until golden brown and cooked through. A toothpick should come out clean from center. Let tart cool completely. Using pastry brush, glaze top of tart with remaining syrup and serve.
For the short crust:
- Mix flour, sugar, cinnamon, and salt in food processor, pulsing once or twice to combine. Add butter to flour mixture and pulse until coarse pea-size chunks form. Add ice water and egg to flour mixture and pulse into fine pebble-size chunks. Flip dough out onto tea towel and gently pull up all four corners of towel and squeeze gently. Lightly dust countertop (or clean, flat surface) and roll dough into large circle, about ⅛-inch thick. Line a 10-inch tart pan, gently pressing dough into fluted sides, and trim top edge. Prick bottom and sides of dough with a fork (to allow steam to escape). Refrigerate for at least 30 minutes (or freeze for 20) before baking.
- Preheat oven to 400 degrees F. Once oven is ready and dough has chilled, place tart shell on a baking sheet. Line tart shell with parchment paper and fill with baking beads, beans, or rice. Beads should almost be overflowing to ensure crust does not slump. Par-bake crust by baking for 15 minutes. Remove tart shell from oven, remove parchment/beads, place tart back into oven and bake for another 5 minutes. The bottom of tart should appear opaque (not greasy) when done par-baking. Remove from oven and let chill completely on counter (before adding your filling).
For the maple frangipane:
- In small bowl or jug, whisk egg, maple syrup, and almond extract until combined. Place remaining ingredients in a food processor and pulse until a smooth paste forms. Add extract and egg mixture until fully combined. Place in pastry bag (if you have one, no tip needed) and refrigerate until ready for use.
For the fig-maple syrup:
- Heat syrup, cinnamon stick, and salt on stove just until warmed and set aside. Slice or quarter figs (if they are large, quarter them).
