The Beautiful Fig Tart

I find that cooking, more specifically baking, creates a sense of control and accomplishment. I find that rewarding probably because I like to be in control and I like completing things well (& one should also pick a recipe that has a high probability of success to ensure higher probability of that sense of satisfaction.)

Anyhow, it was one of those days where I just wanted to make something lovely and I recalled seeing figs in the supermarket – so a fig tart it was! I was not prepared for the visual complexity of a fig – the humble brown exterior encased a stunning reddish centre peppered with tiny seeds. It was quite beautiful.

The Recipe adapted from FeastingatHome:

  • 1/2 C butter at room temp
  • 1/4 C sugar
  • 1/2 tsp kosher salt
  • 1 C flour
  • 1 large egg yolk

Make the crust, lay it on the tart pan and pop it into the freezer to set before baking it at 180degrees for 30mins. I added a generous helping of crushed pistachios into the mixture to add more flavour to the crust.


  • 8 ripe figs, de-stemed and halved
  • 3 T brown sugar
  • 3 rosemary springs

Place halved figs on a baking sheet and sprinkle on brown sugar and a few leaves of rosemary, place it on the highest rack and broil under the sugar caramelizes. The addition of sugar brought out more sweetness but the rosemary added a savoury touch to the fruit – it was quite a unique taste and the house smelled of rosemary.

Filling (no bake)

  • 8 oz mascarpone  or cream cheese at room tem
  • 4 oz goat cheese at room temp  ( or sub 4 oz. cream cheese)
  • 1/4 C plain greek yogurt
  • 1 T Sugar
  • 1/8 C honey

I can’t recall if I followed this exactly but I probably cut down on the greek yoghurt and adjusted the honey levels until I was satisfied. The addition of greek yogurt added a sourish tinge to the filling – it helped to add some lightness to the relatively tasteless cheese mixture (I opted for cream cheese since Lance is not a fan of goat cheese). But this was a pretty easy and neutral filling – I’ll be keeping this filling bookmarked for future tarts.

The assembly of the tart was enjoyable – after the baked tart crust has cooled, plaster on the cheese and yogurt mixture and smooth it out with a spatula, layer on the caramelized figs and pop it back into the fridge to set. The tart filing remains quite soft and does not harden overnight.

Th next step? Cut out a slice and enjoy!

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