But to taste a fresh fig is a completely different experience. Ranging in hues from deep aubergine to creamy chartreuse, their colors capture the eye.
Soft tender fruit with smooth skin, sumptuous interiors and tiny crunchy poppy-like seeds, figs are a textural delight. Their subtle sweetness entices the taste buds, with a lingering hint of something hidden and mysterious.
Fill the cooled crust with the filling and top with the figs. Refrigerate until ready to serve.
Sometimes I drizzle a little reduce balsamic syrup over the top.
Other fig recipes you may like:
- Fig and Arugula Salad, w/ Goat Cheese & Pecans
- Fig Bruschetta with Cambozola and Sage Honey
- Farro Bowl with Kale & Figs
- Teff Porridge with Figs and Walnuts
Roasted Fig Tart with Mascarpone Cream, Honey and rosemary….using fresh figs, lightly roasted and caramelized in the oven.
- 1/2 C butter at room temp
- 1/4 C sugar
- 1/2 tsp kosher salt
- 1 C flour
- 1 large egg yolk
- 8 ripe figs, halved
- 3 T brown sugar (or sub honey)
- 3 rosemary springs
- 8 oz mascarpone cheese or cream cheese at room temp
- 4 oz goat cheese at room temp (or sub 4 oz. more mascarpone or cream cheese)
- 1/3 cup plain greek yogurt
- 2–3 tablespoons honey
- Cream the butter and sugar together until light and fluffy for 3 minutes, using a stand mixer with the paddle attachment, stopping on occasion to scrape down sides and bottom. Add the flour, salt and sugar and mix on low speed until fully incorporated about one minute. Add the egg yolk and continue to mix on low speed until the dough comes together about 30 seconds. Wrap in plastic wrap and refrigerate for one hour (or up to 4 days).
- Remove from the refrigerator. Flour your work surface really well so the dough does not stick, and sprinkle the top of the dough with a little flour. With a rolling pin flatten to the desired shape. I used a 13 by 4-inch tart pan. A 10-inch round tart pan will work well too. Roll out dough, starting in the middle and rolling outward, to a 1/4 inch thick disk or rectangle, depending on your tart pan.
- Don’t worry if dough tears or crumbles, it’s easily pressed together in the tart pan. Lift over the rolling pin and place in a tart pan with removable bottom. Patch holes or tears by pressing dough with fingers. Press dough into sides, corners and bottom. Roll the rolling pin over the top of the tart pin for a clean even edge. Refrigerate 30 minutes -this is important.
- Bake at 350 for 30 -35 minutes, positioned in the center of the oven, until golden and delicious smelling. Let cool before filling, and remove tart ring.
- Roast Figs: Place halved figs on a baking sheet lined with parchment paper. Sprinkle with a generous amount of brown sugar and a few leaves of rosemary. Broil just until sugar has caramelized, checking often as not to burn, about 5 minutes. If you don’t have a broiler, roast at 400F until tender and caramelized about 15-20 minutes.
- Make the Creamy Filling: In a stand mixer, with the paddle attachment, whip mascarpone or cream cheese with goat cheese until till creamy, scraping down the sides. Add yogurt and honey. Taste, adding more honey to taste. Whip until silky smooth.
You can bake the shell ahead, you can make the filling ahead. It’s nice to do this in stages. 🙂
Keywords: fig tart, roasted fig tart, fresh fig tart, fig dessert