This summer fig tart is the ultimate summer dessert recipe. It is crispy and soft, creamy and sweet yet fresh. It si simply put, amazing. I swear, it doesn’t get any better than this when it comes to easy and quick treats for summer.Jump to recipe
It has a crispy and buttery crust that it is baked on it’s own, with a decadent honey cream spread and fresh figs on top. I actually like to add some more honey on the figs, but that is completely optional. It gives makes them look better, and it makes it all a bit sweeter.
I believe figs are underrated. There should be more recipes and options out there as to how to eat them. Of course they are fantastic just as they are, nothing else, but they are also great for various meals and desserts. They work wonders on a summer fruit salad or when made into fig newton bars, am I right?
As for decorations, I really don’t think this recipe need much more, the figs are beautiful on their own, and the tart looks simple but really pretty.
It is best to eat this dessert right after making it, to that the crust and cream are fresh. Now, eating it straight away won’t be a problem, trust me.
I you want to add something extra, you can add some walnuts on top too, along with the figs, they taste amazing with any kind of dairy, and the honey and figs combination.
If you like this recipe, you should go see our strawberry and peach galette, another wonderful summer dessert.
For the dough:
- 1/2 C (3.95 oz) (112 gr) unsalted butter, at room temperature
- 1/3 C (1.40 oz) (40 gr) confectioners sugar
- 1 egg, medium size
- 1 egg yolk
- 2 tsp (0.33 fl oz) (10 ml) vanilla extract
- 1 2/3 C (7.80 oz) (220 gr) all purpouse flour
- 1 tsp (0.17 oz ) (5 gr) salt
For the cream:
- 1 1/2 C (11.80 oz) (335 gr) cream cheese or mascarpone cheese
- 1/2 C (4.23 oz) (120 gr) whipping cream
- 4 tbsp (2.02 fl oz) (60 ml) Honey or agave syrup
- 10 – 12 fresh figs, ripe cut into 4 pieces lenghtwise
For the dough:
- In a big bowl, using an electric mixer or a hand whisk, cream together the butter and confectioners sugar for 3 minutes until you get a lighter in color and fluffy mixture.
- Add in the egg and egg yolk and vanilla extract and beat for 1 minute until integrated.
- Mix in the flour and salt and combine using a rubber spatula to get a soft dough.
- Wrap the dough in kitchen plastic wrap and let it rest in the fridge for 1 hour.
For the cream and baking:
- In a big bowl, place the cream cheese (or mascarpone) along with the whipping cream and honey and mix using a hand whisk or electric mixer for 2 minutes until a soft cream forms. Put in the fridge until needed.
- Preheat the oven to 375º F (180º C) and line a big baking sheet with parchment paper.
- Once the dough has rested, take it out of the fridge and roll it out on a clean and floured surface until you make a rectangle of about 1/4 inches (1/2 cm) thick.
- Make some decorations on the edges of the dough if you want to and prick the dough with a pork a little so it doesn't rise as much when baking.
- Bake the dough for 15 minutes until it is lightly golden brown. Tak it out of the oven and let it cool down completely.
- Spread the cream on top of the tart and then place the fig pieces on top. Eat straight away for the ultimate summer treat.