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You know what makes a fig tart so amazing? It’s that perfect combo of sweet, juicy figs and rich, creamy mascarpone that makes me feel both homey and fancy at the same time.
I love making this tart because it’s one of those desserts that works whether you’re having a casual Sunday dinner with family or trying to wow guests at a dinner party.
In this guide, you’ll learn how to make a fig and mascarpone tart from scratch, with tips on tart crusts, roasted figs, and how to finish with a drizzle of honey for shine and flavor.
Why is a fig tart such a timeless dessert
A fig tart has been cherished for centuries, often appearing in Mediterranean fig recipes that highlight the fig tree’s abundance.
When baked into a tart, figs develop a caramelized sweetness that pairs beautifully with mascarpone cheese or cream cheese. The combination of crumb, pastry, and creamy filling is irresistible.
What makes a fig tart so appealing is its simplicity. Whether you’re making a roasted fig tart or a no-bake honey mascarpone version, the natural flavor of fresh fig shines through.
Ingredients
For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon of salt
- 1/2 cup load of unsalted butter, cubed (1 stick, chilled)
- 1 large egg yolk
- 2–3 tablespoons ice water
For the filling:
- 1 cup mascarpone cheese, softened
- 1/2 cup heavy cream, cold
- 1/4 cup powdered sugar (add a bit more for dusting)
- 1 teaspoon of pure vanilla extract
- Zest of 1 lemon (optional, for brightness)
For the topping:
- 8–10 ripe fresh figs, quartered or sliced
- 2 tablespoons honey, warmed
- Some fresh thyme or mint leaves for garnish (a few sprigs)
Optional substitutions:
- Use a store-bought shortcrust pastry if you’re short on time.
- Swap mascarpone with cream cheese (more tangy).
- Try a gluten-free flour blend for the crust if needed.
How to prepare a tart crust for a fig tart
1. Prepare the crust mixture
The foundation of any tart is its crust. You can use tart dough made with flour, sugar, kosher salt, cold butter, and egg yolk.
Add flour, salt, sugar into a large bowl. Whisk them all up. Then, put in the chilled butter cubes and work them into the flour.
Then, with a food processor (or pastry cutter), pulse the mixture (press, release, press, release) until crumbs form.
Mix in the egg yolk and add 2 tablespoons of ice water. Mix everything together till it becomes one dough. If it feels dry, add the extra tablespoon of water.
2. Blind bake the crust
When it’s time to bake the crust, have your oven set to 375°F (or 190°C), let it preheat first. Then, prepare a flat surface.
I use my giant wooden board. Flour it lightly, put your chilled dough on it and roll it out. Then, fit that into a 9 or 10-inch pan that has a removable bottom.
With the excess on the edges, trim them off neathly.
Then prick the bottom of the tart crust dough (the base that’s pressed into the tart pan). Use a fork, gently poke holes all over the surface. This helps steam escape so the crust doesn’t puff up while baking.
After pricking, cut a piece of parchment paper large enough to cover the entire inside of the tart shell (the base and up the sides).
Place it directly on top of the dough, then add your pie weights or dried beans on top of the parchment. This keeps the crust flat and prevents shrinking.
Bake this for 15 minutes first. Then, take away the weights and parchment paper.
Then bake another 10–12 minutes until golden brown. Prepare a wire rack. Take the tart crust out of the oven and put it on the wire rack to let it cool completely before adding the filling.
Alternatively, a graham cracker crust or cookie crust works well if you prefer no-bake honey versions.
Melted butter and crumb pressed into a tart pan with a removable bottom creates a quick base that you can chill in the fridge for at least 30 minutes.
How do you assemble a fig and mascarpone tart
1. Whip the filling
In a mixing bowl, beat the mascarpone, heavy cream, powdered sugar, vanilla, and lemon zest together until smooth and fluffy. It should hold soft peaks but still look silky.
Once your tart crust has cooled and mascarpone cream is ready, spread the filling into the prepared tart.
2. Add the figs
Arrange sliced figs on top, either in neat concentric circles or scattered for a rustic look. The tart is finished with fresh figs and sometimes a drizzle of honey for gloss.
If you want to get creative, garnish the tart with thyme, mint leaves, some pistachio pieces or edible flowers. Garnish the tart just before serving so the figs stay vibrant and juicy.
Let the tart rest in the fridge for at least an hour before serving.
Before serving, get your powdered sugar, put over the tart and dust slightly. The tart is best enjoyed the same day, but it can be chilled for up to 2 days in the refrigerator.
Plating Tips
For a truly elegant presentation, slice the tart with a sharp knife. Once you cut it one time, clean the knife blade, then repeat the next cut, then clean it again and so on.
This allows your fig’s beautiful marbling to be seen more clearly. A little gold-rimmed plate or vintage dessert fork never hurts either.
What makes mascarpone perfect for tarts?
Mascarpone is an Italian cheese known for its soft, buttery texture. When whipped into mascarpone filling, it creates a light and fluffy base that complements tart with figs.
You can mix in powdered sugar and heavy whipping cream with the mascarpone cheese and beat them to give you a mascarpone cream that holds its shape.
To make this honey mascarpone filling, you’ll want to whisk together the mascarpone cheese and powdered sugar, then fold half of the whipped cream into the mascarpone mixture until it feels airy.
For extra brightness, add in a little zest of lemon. This creamy filling spreads beautifully into a cooled tart shell, ready to be topped with fresh figs.
How do you make the mascarpone filling light and fluffy?
Making the filling is simple. Start by beating together the mascarpone cheese, powdered sugar, and vanilla until smooth.
In another bowl, whisk heavy whipping cream until you see stiff peaks forming. Then, to keep it airy, fold the cream into the marscarpone mixture. Do this gently.
This mascarpone filling should be light and fluffy yet rich enough to balance the tart with mascarpone.
How do roasted figs transform a tart?
Roasted figs bring out a deeper caramelized flavor. To make roasted figs, slice fresh figs in half and place them on a baking sheet.
Add the honey or add in the honey glaze, then roast until caramelized. The natural sugars bubble, creating caramelized figs with rich sweetness.
Adding roasted figs to a fig tart with mascarpone gives an elevated flavor compared to using raw fruit alone.
You can even drizzle of honey over the top once assembled for added shine. A roasted fig tart feels decadent, perfect for autumn evenings.
Can you substitute mascarpone with cream cheese?
Yes, cream cheese works well if mascarpone cheese is hard to find. Cream cheese gives the tart with figs a slightly tangier flavor, while mascarpone is milder and silkier.
To make this recipe with cream cheese, beat to combine cream cheese with powdered sugar and whipped cream into the mascarpone mixture.
If you choose cream cheese, consider balancing it using honey or fig jam with for sweetness. This keeps the flavor profile balanced and ensures your fig tart still feels indulgent.
Both mascarpone tart and cream cheese variations are delicious fig recipes worth trying.
How do you create a honey glaze for figs?
A honey glaze adds gloss and enhances flavor. To make this honey glaze, simply warm honey in a saucepan or microwave until liquid.
Add the honey while figs are still warm, or drizzle of honey over the tart just before serving.
The honey glaze complements caramelized figs or roasted figs beautifully. If you want to add depth, stir in a little zest of lemon or even a pinch of kosher salt and mix to cut the sweetness. This simple step can take your fig tart with mascarpone to the next level.
What variations of fig tart can you try
You can make this recipe like TikTok viral recipes as your own by trying different tart crusts or toppings. A crumb base with graham crackers, cookie crust, or even pistachio flour adds unique texture. A no-bake honey mascarpone tart is perfect when you don’t want to bake the crust and allow to chill instead.
For flavor twists, add fig jam underneath the mascarpone filling, or drizzle chocolate for a decadent finish. You can even make mini fig tarts in smaller tart pans. The key is to keep the creamy filling, tart crust, and fig topping in balance.
What makes this fig and mascarpone tart so special
A fig and mascarpone tart combines elegance with ease. The creamy filling of mascarpone cheese and powdered sugar contrasts beautifully with caramelized figs or fresh fig slices.
The tart pan with a removable bottom makes serving simple, and the finished tart always looks impressive.
This dessert celebrates the natural beauty of figs while highlighting how mascarpone is an Italian cheese made for creamy desserts.
With just a few pantry staples, egg yolk for crust richness, and a drizzle of honey glaze, you can make this recipe anytime figs are in season.
Fig and Mascarpone Tart
A simple yet elegant fig and mascarpone tart featuring a buttery, golden crust, a light and creamy mascarpone filling, and fresh or roasted figs finished with a warm honey glaze. Perfect for entertaining or a special family dessert, makes one 9–10-inch tart (about 8 servings).
Ingredients
For the crust
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1 large egg yolk
- 2–3 tablespoons ice water
For the filling
- 1 cup mascarpone cheese, softened
- 1/2 cup heavy cream, cold
- 1/4 cup powdered sugar (plus extra for dusting)
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon (optional)
For the topping
- 8–10 ripe fresh figs, quartered or sliced
- 2 tablespoons honey, warmed (for glazing)
- Fresh thyme or mint leaves, for garnish (optional)
- Optional: chopped pistachios or edible flowers for garnish
Instructions
- Make the crust: In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Add 1/2 cup (1 stick) cold, cubed unsalted butter and cut it into the flour using a pastry cutter or pulse in a food processor until the mixture resembles coarse crumbs. Mix in 1 large egg yolk and 2 tablespoons ice water; add an extra tablespoon if needed until the dough just comes together. Form into a disk, wrap, and chill in the refrigerator for at least 30 minutes.
- Blind bake the crust: Preheat the oven to 375°F (190°C). Roll the chilled dough on a lightly floured surface to fit a 9–10 inch tart pan with a removable bottom. Press the dough into the pan, trim the edges, and prick the bottom lightly with a fork. Line the crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake an additional 10–12 minutes until golden. Transfer to a wire rack to cool completely.
- Whip the filling: In a mixing bowl, beat 1 cup softened mascarpone, 1/4 cup powdered sugar, 1 teaspoon vanilla extract, and the zest of 1 lemon (if using) until smooth. In a separate bowl, whip 1/2 cup cold heavy cream to soft–stiff peaks. Gently fold half the whipped cream into the mascarpone to loosen, then fold in the remaining whipped cream until the mixture is smooth and holds soft peaks.
- Assemble the tart: Spread the mascarpone filling evenly into the cooled tart shell, smoothing the top with an offset spatula.
- Arrange the figs: Arrange 8–10 quartered or sliced fresh figs over the filling in concentric circles or a rustic pattern. If using roasted figs, place warmed figs on top instead.
- Glaze and garnish: Warm 2 tablespoons honey until pourable and brush or drizzle it over the figs for shine and extra sweetness. Garnish with fresh thyme or mint leaves and optional chopped pistachios or edible flowers.
- Chill and serve: Refrigerate the tart for at least 1 hour to set before serving. Dust lightly with powdered sugar just before serving. Store any leftovers covered in the refrigerator for up to 2 days.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 4142Total Fat: 41gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 98mgSodium: 218mgCarbohydrates: 1007gFiber: 149gSugar: 840gProtein: 46g
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