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Fig Brown Butter Frangipane Tart

Figs stand in for the traditional poached pears in this fall frangipane tart made with brown butter.

  • Total Time: 1 hour 20 mins
  • Yield: 8-12 1x


Units Scale
  • For crust:
  • 3/4 cup brown rice flour
  • 1/2 cup almond meal or blanched almond flour (I like Trader Joe’s)
  • 1/4 cup potato starch
  • 2 Tablespoons sugar
  • 1/4 teaspoon salt
  • 8 Tablespoons cold unsalted butter, cut into cubes
  • 1 whole egg, beaten
  • a little cold water, only if needed
  • For filling:
  • 1/2 cup unsalted butter, browned and completely cooled (see recipe notes)
  • 1/2 cup granulated sugar
  • 2 eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/4 cups almond meal or blanched almond flour
  • 3 Tablespoons all-purpose gluten-free flour
  • 1/4 teaspoon salt
  • 810 ounces fresh figs, halved
  • 1 Tablespoon melted honey or apricot jam, for brushing
  • Sweetened sour cream, for serving (optional)


  1. For crust: In the bowl of a food processor, pulse brown rice flour, almond meal, potato starch, sugar and salt until well combined. Scatter cold butter over the dry ingredients. Pulse until the butter is in small pieces with some larger pieces. With the motor running on low, add the beaten egg through the feed hole and process just until the dough comes together.
  2. Grease the bottom and sides of a 9 or 10-inch tart pan with removeable bottom. Press the tart dough over the bottom and up the sides of the pan. Place in the fridge (or freezer, if you’re in a hurry, and I usually am) and chill until firm.
  3. Preheat oven to 375 degrees F. Place the chilled crust on a rimmed baking sheet. Line the inside of the tart with parchment paper and fill with beans or pie weights. Bake for 30 minutes, rotating the baking sheet front to back halfway through baking time. Remove from oven and carefully remove the beans or pie weights and parchment paper. Let cool.
  4. For filling: Place the cooled brown butter and sugar in the bowl of a food processor. Process, stopping and scraping down the sides as needed, until light and fluffy. With the motor running, add the eggs, one at a time. Stop and scrape down the sides. Add the vanilla and pulse a few times. Add the almond meal, flour, and salt. Process until smooth and silky. Transfer the mixture to the cooled crust.
  5. Arrange the fig halves, cut side up, on top of the filling. Bake for 30-35 minutes at 375 degrees F, or until the filling has puffed around the figs and is golden. Remove from oven and brush the top with the melted honey or jam. Let cool slightly before serving.
  6. Can be served warm, room temperature, or chilled. Serve with a dollop of sweetened sour cream on top.


  • Adapted from this recipe.
  • To make brown butter, place cold or room temperature butter in a saucepan with high sides or a skillet. Allow butter to melt over medium-high heat, stirring occasionally or swirling pan for even browning. Once butter foams up, lower heat a bit, and stir, watching for butter to turn a deep golden brown. The foaming will subside and you’ll notice the milk solids in the butter caramelizing and turning into little crispy delicious bits on the bottom of the pan. Remove from heat and pour into a heat-proof glass jar or measuring cup, or bowl and allow to cool completely before using in the recipe. A word of caution: brown butter is extremely, extremely HOT. Use hotpads or oven mitts and pour carefully to prevent splashing. It will burn you! You’ve been warned!
  • Regular (all-purpose unbleached wheat flour or pastry flour) can be used in place of the brown rice flour and potato starch in the crust and gluten-free all-purpose flour in the filling.
  • Cornstarch or potato starch can be substituted for the GF flour in the filling. Use 1 tablespoon for the 3 tablespoons.


  • Author: Lindsey Johnson
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Category: Dessert
  • Cuisine: French