Thursday, 26 July 2012

Frangipane and Fig Jam Tartlets

As the end of winter approaches and spring is beginning – so does the time for baking (at least in my house).

Following on from the delicious Fig Jam I made in March (see the Fig-tastic post), I decided to do a bit of early spring cleaning of my pantry; aka finding an excuse to bake delicious things (not that one ever really needs an excuse).

Using a Jamie Oliver recipe that a dear friend has adapted (thank you so much darling!) I made Frangipane and Fig Jam Tartlets. You could easily substitue any other high quality homemade jam/jelly.


  • 6 small shortcrust pastry cases (pre-bought is fine)
  • 1 large egg
  • 100g almond meal
  • 100g softened butter
  • 90g caster sugar
  • ½ orange, zested
  • 1 tablespoon vanilla bean paste (can substitute with essence)
  • 170g good-quality fig jam


  1. Preheat oven to 190 degrees Celsius (I have a fan forced oven) 
  2. Put the 6 pastry cases on a baking tray (lined with foil or wax paper)
  3. To make the frangipane mixture - crack the egg into a mixing bowl and add the almond meal,  butter and caster sugar.
  4. Grate over the zest of ½ an orange and add the vanilla bean paste
  5. Mix together until combined
  6. Spoon  2 teaspoons of jam into each pastry base
  7. Top off with frangipane mixture (you can add a drop of jam on top to caramelize if desired)
  8. Bake for 15 to18 minutes, until top of tartlets are light golden brown.


Ensure your oven is hot enough and has a consistent temperature (essential for baking) so that your tarts cook properly and within the suggested time frame (an in-oven thermometer is a great help for this).

If the tartlets don’t turn a light golden brown within 18min, you can continue to cook until 25min.
Don't be concerned if while cooling the center of the tartlets sinks - this is normal.

They will keep for up to five days in a closed container.

Serve warm or chilled - delicious anytime, anywhere.


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