Fig, Frangipane and Baklava Tarts

Fig, Frangipane and Baklava Tarts

Sometimes there is joy in cracking something the first time. Other times there is joy in cracking something after many tried and failed attempts – often these wins feel sweeter.

This recipe was not an instant success and saw dozens of alterations before getting to a dessert which I’m quite proud of. What started as an indecisive craving for three of my favourite sweet treats – frangipane tart, baklava and sticky roasted figs, became this – a mighty amalgamation of flavour, texture and good looks.

Vital stats: Buttery hazelnut pastry / layer of baklava filling / layer of almond and pistachio frangipane / roasted fig

This is a recipe for a chilled Sunday when the only decisions you have to make are what album/ podcast you’re going to put on to accompany your day full day of baking.

Equipment and preparation: 6 x 10 cm (4 inch) loose-bottomed fluted tart tins, a 5inch round cutter.

Fig, Frangipane and Baklava Tarts

Fig, Frangipane and Baklava Tarts

5 from 2 votes
Course: DessertDifficulty: Medium/ Tricky


Prep time


Cooking time



A mighty amalgamation of flavour, texture and good looks. This recipe requires time and patience but the end product is special.


  • Hazelnut Pastry
  • 280 g plain flour

  • 100 g hazelnuts

  • 200 g cold butter, grated

  • Baklava Filling
  • 300 g mixed nuts such as walnuts, pistachios & hazelnuts

  • 80 ml water

  • 85 ml honey

  • 1/2 tsp cardamom

  • Frangipane
  • 100 g butter, at room temperature

  • 100 g caster sugar

  • 2 large eggs, lightly beaten

  • 1 tbsp pistachio paste

  • 100 g ground almonds

  • 1 tsp almond essence


  • For the pastry, place the hazelnuts in a food processor and pulse until finely chopped. Take care not to grind for too long or you will release oils and begin to make a paste. Add the flour and butter then pulse again until you get a crumbly, fine mixture. Add the sugar and pulse briefly to combine. Add the egg yolk and 2-3 tbsp of cold water, then pulse to a firm dough.
  • Wrap the dough in clingfilm then chill for at least 15 minutes in the fridge.
  • Lightly butter 6x10cm (4 inch) loose-bottomed fluted tart tins. Roll out the pastry thinly on a surface lightly dusted with flour then cut 5×5 inch rounds using a round cutter. If you don’t have a cutter then arrange 5 tart tins on top of the pastry, cut out the pastry a little above the top of the tins. Reroll the trimmings and the final tart case. Prick the bases with a fork and chill for 15 minutes.
  • Preheat the oven to 190°C. Line the tart cases with pieces of nonstick baking paper and fill with baking beans or dried pasta shapes.
  • Bake for 10 minutes, carefully remove the paper and baking beans, then cook the empty tarts for 5-6 minutes until just beginning to brown around the edges. Turn the oven down to 180°C.
  • Baklava Filling
  • In a food processor, pulse together the nuts until coarsely chopped then transfer to a medium bowl.
  • Stir together the chopped nuts, melted butter honey, ground cardamom and salt until evenly combined.
  • Divide the nut mixture evenly between the tart cases and bake for 5 minutes. Don’t over-bake as the will be going back into the oven at a later stage. Remove from oven and move onto making the frangipane.
  • Frangipane
  • To make the filling, beat the butter and sugar together until light and fluffy. Gradually beat in the eggs and pistachio paste stir in the ground almonds.
  • Divide between the precooked cases, spread evenly over the nut mixture then bake at 180°C for 20-25 minutes until golden.

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