Fresh figs look fantastics on this Fig Tart With Puff Pastry – a quick easy recipe using ready-made rolls of pastry.
Updated 2026 · Now with printable recipe – originally this post referred to an old blog event called Dead Easy Desserts.
Probably it was Charlotte Pike’s courgette tart that started me off in the summer. Ever since I’ve been rolling out these puff pastry tarts, savoury or sweet on a regular basis at home.
They’re low faff, low effort to high glory ratio (to coin Fuss Free Helen’s phrase) and this is all you need to do.
Take one sheet of all butter puff pastry, an egg, 25g of caster sugar, 25g ground almonds and some ripe figs. Oh – and some Demerara sugar for sprinkling and a few spoons of milk to brush over the pastry.
In an emergency, I used half a sachet of egg white powder (we had no eggs in the house, can you believe), but real egg is preferable.
Preheat the oven to 200c / Gas 6 and line a baking sheet with parchment paper.
Mix half of an egg white powder sachet with water as directed. Whisk together to eliminate lumpiness. Of course you may use 1 small egg instead, this is just what happened for me that day.
Beat in 25g ground almonds and 25g sugar to make a frangipane base.
Lay the pastry sheet over the baking tin lined with parchment paper. Score a 4cm border on the surface with a knife.
Spread the frangipane mixture over the surface of the pastry, leaving the border bare.
Slice the figs into half moon slices (around 12 slices per fig) and arrange on the pastry leaving the border. Sprinkle Demerara sugar over the fruit and brush the pastry edges with some milk.
Bake for around 20 minutes until golden brown. Hey presto! It’s a Dead Easy Dessert!
Fig Tart With Puff Pastry
Equipment
- baking sheet lined with baking parchment paper
Ingredients
- 1 pack puff pastry ready-made, pre-rolled
- 1 egg small - in an emergency I'd used egg white powder but real egg is preferable!
- 25 g caster sugar
- 25 g almonds ground
- 6 figs fresh ripe
- 1 tbsp demerara sugar for sprinkling
- 1 tbsp milk for glazing pastry
Instructions
- Take the ready-made pastry out of the fridge 30 mins before using. Preheat the oven to 200c / Gas 6.
- Cover the lined baking sheet with pre-rolled pastry and trim the edges.
- In a small bowl, beat the egg with the caster sugar and ground almonds to make a frangipane tart filling.
- Paste the frangipane over the pastry, leaving 4cm border.
- Slice the figs into 3mm half moon slices, arrange these closely over the frangipane and pastry surface leaving the border. Scatter over demerara sugar.
- Glaze the pastry border by brushing on a little milk. Bake the tart for 20 minutes until golden brown.
I haven’t done too many of these but am going to start to do more, starting with this.
We’ll be delighted to have you!
lovely. I shall be baking some dead easy desserts this week so will link up Sarah. And love the quick and easy frangipane. Not seen egg white powder being readily available but will have to check it out as seen some macaron recipes contain it
What a great-looking tart. Figs and frangipane ar so delicious. This sounds like a great challenge as we can all do with quick and easy ideas – I shall put my thinking cap on!