Fresh Fig Tart Recipe

Fresh Fig Tart

Serves 6 to 8

Impress your family and friends with this super easy and beautiful tart. We are sure you will be delighted with its flaky crust and rich filling topped with delicious fruit. Experiment with substituting your favorite seasonal fruit for the figs. See our Cook's Tip for make-ahead options.


  • 1 sheet frozen all-butter puff pastry (such as Dufour), thawed as package directs
  • 1 egg, lightly beaten with 1 teaspoon cold water
  • 8 ounces mascarpone or cream cheese, softened
  • 3 tablespoons honey, divided use, plus more to taste
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1 1/2 pints fresh figs (about 10), sliced
  • Chopped fresh thyme leaves


  1. Unroll pastry onto a parchment-lined baking sheet. Brush beaten egg around edges of pastry. Fold pastry edges in on all sides, about 1/2-inch, to form a rim. Press gently to seal. Brush rim with lightly beaten egg. With tines of fork, prick bottom of pastry to prevent puffing during baking. Chill pastry 30 minutes to 1 hour.
  2. While pastry chills, preheat oven to 375°F.
  3. Bake pastry 15 to 20 minutes or until golden brown. Remove from oven and cool on wire rack.
  4. While pastry bakes, in a small bowl, whisk mascarpone with 1 tablespoon honey, lemon zest, vanilla, and salt. Taste and add more honey, if needed.
  5. Just before serving, transfer pastry to a platter. Spread mascarpone filling in center of pastry. Arrange sliced figs on mascarpone. Mix 2 tablespoons honey with 1 tablespoon water. Drizzle or brush on figs. Sprinkle with thyme.
  6. Cut into rectangles to serve. Leftovers should be refrigerated.
  7. Cook's Tip:
  8. Make-ahead: The filling (step 4) can be made up to a day before and stored in the refrigerator. Bring it to room temperature about 30 minutes before spreading it on the pastry. The pastry can also be baked ahead of time and kept loosely wrapped in foil. Crisp in oven and allow to cool again before adding toppings. Do not assemble tart more than two hours before serving or pastry will get soggy.


Amount Per Serving (based on 8 servings)
Calories: 410
Fat: 29 g
Saturated Fat: 17 g
Cholesterol: 105 mg
Sodium: 200 mg
Carbohydrates: 31 g
Fiber: 2 g
Sugar: 15 g
Protein: 6 g
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