Fig Tart is a sophisticated dessert that celebrates the delicate sweetness and vibrant color of fresh figs. This elegant tart features a crisp pastry crust filled with a creamy custard or mascarpone filling, topped with fresh figs and optionally glazed for a glossy finish.

It’s a perfect dessert for showcasing figs when they’re in season, offering a balance of textures and flavors that’s sure to impress.

Ingredients:

For the Tart Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 large egg, lightly beaten

For the Filling:

• 8 oz mascarpone cheese or cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• Zest of 1 lemon

For the Topping:

• 10-12 fresh figs, stemmed and sliced
• 1/4 cup fig preserves or honey, for glazing (optional)
• Fresh mint leaves, for garnish (optional)

How to Make Fig Tart:

Prepare the Tart Crust:

In a food processor, pulse together flour, sugar, and salt. Add chilled butter pieces and pulse until mixture resembles coarse crumbs.

Add lightly beaten egg and pulse until dough begins to clump together.

Turn dough out onto a lightly floured surface and knead briefly until smooth. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll and Shape the Crust:

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out chilled dough into a circle about 12 inches in diameter.

Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom. Press dough into the bottom and up the sides of the pan. Trim excess dough from the edges.

Prick the bottom of the crust with a fork. Line with parchment paper or aluminum foil and fill with pie weights or dried beans.

Bake in preheated oven for 15 minutes. Remove weights and parchment, then bake for an additional 10-12 minutes, or until crust is golden brown. Let cool completely on a wire rack.

Make the Filling:

In a medium bowl, beat mascarpone cheese (or cream cheese) until smooth and creamy.

Add granulated sugar, vanilla extract, and lemon zest. Beat until well combined and smooth.

Assemble the Tart:

Spread the prepared filling evenly over the cooled tart crust.

Arrange the Fig Topping:

Arrange sliced figs over the filling in a decorative pattern, overlapping slightly.

Optionally, warm fig preserves or honey in a small saucepan until melted and brush over the top of the figs for a glossy finish.

Chill and Serve:

Chill Fig Tart in the refrigerator for at least 1 hour before serving to allow flavors to meld and filling to set.

Garnish with fresh mint leaves, if desired, before serving.

Chef’s Note:

Choosing Figs: Use ripe figs that are slightly soft to the touch but not overly mushy. Mission figs or other varieties with deep color and sweetness work well.

Glazing Option: The fig tart can be glazed with warmed fig preserves or honey to add shine and enhance the sweetness. This step is optional depending on your preference.

Storage: Store leftover Fig Tart covered in the refrigerator for up to 2 days. Bring to room temperature before serving for best texture.

Nutrition Information (per slice, based on 10 slices):

• Calories: 350 kcal
• Protein: 5g
• Carbohydrates: 35g
• Fat: 20g
• Sodium: 150mg
• Fiber: 3g
• Sugars: 20g

Enjoy this Fig Tart as a sophisticated dessert that highlights the natural beauty and flavor of fresh figs, perfect for entertaining or a special treat at home!

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