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Why you’ll love this!
- Fresh Figs! Fresh figs are sprinkled with brown sugar and fresh rosemary, then broiled in the oven until slightly caramelized. How delicious is that!
- The creamy filling! This luscious creamy filling is made of whipped mascarpone, goat cheese (optional) and yogurt, vanilla and honey. I know the goat cheese may throw some of you off, but it truly works here. If you are skeptical, just use more mascarpone. You can also swap out the mascarpone and use cream cheese.
- The Pate Sucree Crust! This sweet French shortcrust pastry is simply heavenly and goes perfectly with the figs and filling.
Fig Tart ingredients
- Unsalted Butter – brought to room temp
- Salt and sugar
- All purpose flour or pastry flour – or try GF flour blend.
- Egg yolk – which makes the dough more pliable and forgiving.
- Ripe figs, halved
- Brown sugar (or sub honey)
- Rosemary sprigs
- Mascarpone cheese- or cream cheese at room temp
- Goat cheese at room temp (or sub 4 oz. more mascarpone or cream cheese)
- Greek yogurt- full fat yogurt is best here!
- vanilla extract
How to make Fig Tart
Make the Tart Dough
Roast the Fresh Figs
Make the creamy tart filling.
Assemble the Fig Tart.
Fill the cooled baked crust with the filling and top with the figs. Refrigerate until ready to serve.
Chill the fig tart
More fiG recipes you’ll Love
- 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 cup butter at room temp
- 3 tablespoons sugar
- 1/2 teaspoon kosher salt
- 1 cup all purpose flour, or pasty flour
- 1 large egg yolk
- 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 and salt 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 tart dough 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 9-inch or 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 patched or 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. Cover with parchment, and fill with pie weights or dry beans.
- Bake at 350F for 30 -40 minutes, positioned in the center of the oven, until edges are golden and delicious smelling. Remove weights and parchment, continue baking until perfectly golden, another 5 minutes or so. Let cool and remove tart ring.
Roast Figs: Place the 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, vanilla and honey. Taste, adding more honey to taste. Whip until silky smooth.
I highly recommend making a double batch of the tart crust and freeze one for another time.
You can bake the shell ahead, you can make the filling ahead. It’s nice to do this in stages. 🙂
- Serving Size:
- Calories: 387
- Sugar: 17.2 g
- Sodium: 247 mg
- Fat: 25.9 g
- Saturated Fat: 15.5 g
- Carbohydrates: 31.8 g
- Fiber: 2.4 g
- Protein: 8.9 g
- Cholesterol: 90.3 mg
Keywords: fig tart, roasted fig tart, fresh fig tart, fig dessert, fig tart recipe,