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Roasted Fig Tart with mascarpone cream and roasted figs.

Fig Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Sylvia Fountaine | Feasting at home
  • Prep Time: 150
  • Cook Time: 60
  • Total Time: 3 hours 30 minutes
  • Yield: 8 1x
  • Category: dessert, tart
  • Method: baked
  • Cuisine: French
  • Diet: Vegetarian


Roasted Fig Tart with Mascarpone  Cream, Honey and rosemary….using fresh figs, lightly roasted and caramelized in the oven.


Units Scale
Pate Sucree Tart Shell
  • 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
  • 8 ripe figs, halved
  • 3 tablespoons brown sugar (or sub honey)
  • 3 rosemary sprigs
  • 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
  • 1/2 teaspoon vanilla extract
  • 23 tablespoons honey


Make the tart shell:
  1. 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).
  2. 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.
  3. Refrigerate 30 minutes -this is important. Cover with parchment, and fill with pie weights or dry beans.
  4. 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.

Assemble: Fill the cooled tart shell with the creamy filling and top with the roasted figs. Refrigerate at least one hour or overnight before serving.  Drizzle with more honey if you like, or a balsamic glaze.


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