Mini Almond Pies with Figs and Whipped Cream Recipe

image Mini Fig and Almond Cream Tart

I love almond cream and these Mini Almond  Pies with Fruit and Whipped Cream are made with the best almond cream recipe I have ever tasted.  In fact, it may be my favorite recipe from culinary school.  This almond cream is so versatile that you can use it in just about any kind of pastry from danishes and croissants to pies and tarts.  I have even been know to put it on bread and toast it in the oven.  The best part of this recipe is how fast and easy and well… fool proof it is.  Really, you can’t mess it up.

So, how did I come up with figs on top of itty bitty little pies?  Well, the other day, I saw these cute little figs at the market.  I mean really.  Have you ever seen food so cute?  I couldn’t resist buying them. You should have seen me putting them in the front seat of the shopping cart, carefully arranging them in the grocery bag (no, I didn’t let the bag-boy do it) and placing them in the car where the air conditioner would keep them cool.  I got them home and cleaned off a whole shelf in the refrigerator just for them before it hit me,  “Now what do I do with them?!”

Well, what do you do with fresh figs?  They are way too cute to mash up and put in the middle of a Fig Newton and I couldn’t bare to put them in a food dehydrator and watch them shrivel up like little prunes.  Boiling them up for some kind of jam didn’t seem right, either.

While I stood there looking at them, I realized they were the perfect excuse to whip up a batch of the almond cream recipe I had from Chef Colley’s Commercial Baking class.  You might know it as “frangipane” but, this recipe has quite a bit more egg than regular frangipane recipes so it is lighter and fluffier.  It also has a different proportion of butter than most of the recipes I’ve used.  I think it is perfect.

Don’t worry, you don’t have to call it a “frangipane tart.”  I’m not sure I can get my big o’ boys to eat something called a “frangipane tart” that’s why I just call them Mini Almond Pies.  But, you  can call them anything you want…. just try them.  Trust me, you’ll love them.

image pie crust for almond tart

Roll out chilled pie crust on a lightly floured surface.  Use a chilled rolling pin, if possible.  I often use a cold can of soda to help keep the butter chilled and the pie crust flakey.  If you use a regular wooden rolling pin, you can go over to crust with a chilled soda can to chill the butter back down.  I used a pre-made pie crust that you can purchase in the refrigerator section of just about any grocery store.  Not only is it faster, I like the pie crust with this delicate almond cream to be very, very thin.

If you would like to make your own crust, check out the recipes for pie crust on some of my friend’s blogs.  Barbara has a great pie crust and Lindsey tells all her pie crust secrets on Design Mom.

image how to roll out a pie crust

Cut the dough into circles just large enough to fit into your muffin tin or tart mold.  You may combine the scrapes of dough and roll them out to make more circles but, keep in mind that they may be tougher in texture than the original batch do to the additional flour and kneading of the dough.

Spray the tin or molds with non-stick spray.  Place the pie crust circles into the tin or molds as evenly as possible.

photo mini pie crust how to

Use scraps of dough to form a little ball and press the crust into the tin or mold to keep from tearing holes in the crust.  Cut off excess dough that sticks over the edges of the molds.

Mix the almond paste and sugar together.  Beat in the butter until creamy.  Add each egg one at a time.  Slowly add the cake flour. Spoon almond cream into a pastry bag or zip bag and cut off the corner to pipe into the pie crust.

image almond cream pie

Fill the mini pie crusts 3/4 of the way to the top.  Bake at 350 degrees for 12 to 16 minutes or until set and lightly golden brown.  Remove from oven and cool for 5 minutes.  Turn out of the muffin tins or molds and continue to cool on a wire rake.

image Mini Almond Tart with Figs
Serve the  mini almond pies with figs or any fruit you would like.  Top with whipped cream and a little of the fruit juice.  Garnish with sliced, toasted almonds if desired.

Mini Almond Tarts with Figs Recipe
Prep time
Cook time
Total time
The easiest and most delicious almond tarts you will ever make. They are flaky and tender and not too sweet. Top them with fresh figs or any fruit of your choice.
Recipe type: Dessert
Serves: 10
  • 8 oz almond paste
  • 8 oz or 1 cup sugar
  • 8 oz butter (room temperature)
  • 8 eggs
  • 4 ounces or ½ cup cake flour
  • 2 prepared pie crusts
  • 1 pint fresh figs
  • 3 to 4 ounces granulated sugar
  • 8 ounces whipping cream
  • 1 tablespoon powdered sugar
  • ½ teaspoon vanilla
  • ¼ cup sliced almonds, toasted (optional)
  1. Cut figs or fruit of your choice into halves, quarters or bite sized pieces and sprinkle with granulated sugar. Cover and allow the sugar to release the juice from the fruit.
  2. Preheat oven to 350 degrees.
  3. Mix the almond paste and sugar together with an electric mixer until well blended and. The mixture should look like sand.
  4. Add butter and beat until creamy.
  5. Beat eggs into almond cream one at a time.
  6. Add flour and mix well.
  7. Spoon almond cream into a large pastry bag or zip bag. Set aside.
  8. Roll out pastry dough with a cool rolling pin.
  9. Cut out circles of dough that will fit in your muffin tin or tart molds.
  10. Carefully ease the dough evenly into the mold or tin without tearing the dough.
  11. Trim off dough that is over the edge of the mold or tin.
  12. Fill the molds ¾ of the way to the top, leaving room for the eggs to expand.
  13. Bake at 350 degrees 12 to 16 minutes or until lightly golden brown.
  14. Cool slightly and remove from molds or tin. Continue to cool on a wire rack.
  15. Whip the cream with powdered sugar. Mix in the vanilla.
  16. Serve the mini pies with fruit and whipped cream. Be sure to use some of the juice from the fruit as well.
  17. Garnish with toasted almonds, if desired.

I really hope yo will give these Mini Almond Pies a try with or without the figs.  You can choose any fruit you like.  I think cherry and almond go well together, peach  and almond, plum and almond….


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—posted by Sandy

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  1. Carol says

    I already posted a comment, but I also wanted to comment on your friend Barbara’s pie crust: great help, which I’m planning to use at Thanksgiving. Barbara Bakes’s recipes are good too.

    • says

      You’ve got to try these! The almond tarts are perfect and really easy with almost no measuring or dust from flour all over the counter. They are perfect for your Wednesday lunches.

  2. Erin says

    I made these tarts for a pot luck dinner party last night. They were fantastic! Figs are out of season, so I substituted chopped dates. I doubled the recipe (in retrospect, I should not have added the full number of eggs, but it was still marvelous), because I needed about 20 tarts. I took 2 dozen to the party, and still have about 4 cups of frangipane left over! Can I freeze it? I would be surprised if it froze well. I’m a little reluctant to just cook up another few dozen tarts and eat them — I know exactly how many pounds of butter, sugar and eggs are in those babies. Could I freeze the tarts? I would be afraid the crust would suffer. Please advise! I would hate to waste this beautiful almond cream!

    • says

      Hi Erin, I’m sooo happy you loved the tarts! They are a favorite of mine. According to a similar recipe for frangipane on the website ( ), you can wrap the unbaked tart in plastic wrap and freeze them for 2 weeks. I have not done this my self, the filling never lasts that long around here. I have been known to spread the filling on a piece of brioche or bread and top with sliced apples or peaches and toast them in the oven until the exposed filling is golden brown and eat it for breakfast. Oooo… I just thought of raisin bread… I’m going to have to try that too!


  1. […] Don’t let the puff pastry scare you.  It really is easy to work with.  And, if you don’t care for pears, it is very easy to substitute any fruit your family does like.  I try to use seasonal fruit like peaches, apples, plums or even a little bit of jam or marmalade.  If it is a very wet fruit like peaches, reduce the tablespoon of water or leave it out.  Feel free to leave the almond cream out, as well.  But trust me, you are going to LOVE this almond cream recipe!  It is from my culinary school commercial baking teacher and it is yummy!  Save the leftovers for spreading on brioche or challah bread and toasting it in the oven with a little fruit or jam.  You will thing you woke up in Paris!  I make a much larger batch and bake the almond cream in tart shells. […]

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