Fig and Honey Tart
A buttery tart shell filled with mascarpone and topped with honey-glazed fresh figs.
Dietary
Vegetarian, Pescatarian, Halal, Kosher
Allergens
Dairy, Tree nuts, Wheat
This tart pairs a crisp, buttery pastry shell with a lightly sweetened mascarpone filling and rows of fresh fig halves brushed with warm honey. A scattering of toasted almonds adds crunch, making it a fitting end to a late-summer dinner or a centerpiece for a casual gathering.
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3 tablespoons ice water
- 8 ounces mascarpone cheese, softened
- 1/4 cup honey, divided
- 1 teaspoon vanilla extract
- 10 fresh figs, halved
- 2 tablespoons sliced almonds, toasted
- 1 sprig fresh thyme, leaves only, for garnish
Method
-
In a food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
-
Add the ice water 1 tablespoon at a time, pulsing after each addition, until the dough just comes together.
-
Shape the dough into a disk, wrap in plastic, and refrigerate until firm.
-
Preheat the oven to 375°F. Roll the dough on a lightly floured surface into a 12-inch circle and press it into a 9-inch tart pan, trimming any excess.
-
Prick the bottom of the crust with a fork, line with parchment and pie weights, and bake until the edges are set.
-
Remove the parchment and weights and bake the crust until golden and dry to the touch.
-
Let the tart shell cool completely on a wire rack.
-
In a medium bowl, whisk together the mascarpone, 2 tablespoons of honey, and the vanilla extract until smooth.
-
Spread the mascarpone mixture evenly into the cooled tart shell.
-
Arrange the fig halves cut-side up over the mascarpone filling in concentric circles.
-
Warm the remaining 2 tablespoons of honey and brush it evenly over the figs.
-
Sprinkle the toasted almonds and thyme leaves over the tart just before slicing and serving.
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Fig and Honey Tart
This tart pairs a crisp, buttery pastry shell with a lightly sweetened mascarpone filling and rows of fresh fig halves brushed with warm honey. A scattering of toasted almonds adds crunch, making it a fitting end to a late-summer dinner or a centerpiece for a casual gathering.
2 hr 15 min 8 slices 320 cal
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3 tablespoons ice water
- 8 ounces mascarpone cheese, softened
- 1/4 cup honey, divided
- 1 teaspoon vanilla extract
- 10 fresh figs, halved
- 2 tablespoons sliced almonds, toasted
- 1 sprig fresh thyme, leaves only, for garnish
Method
- 1
In a food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
- 2
Add the ice water 1 tablespoon at a time, pulsing after each addition, until the dough just comes together.
- 3
Shape the dough into a disk, wrap in plastic, and refrigerate until firm.
- 4
Preheat the oven to 375°F. Roll the dough on a lightly floured surface into a 12-inch circle and press it into a 9-inch tart pan, trimming any excess.
- 5
Prick the bottom of the crust with a fork, line with parchment and pie weights, and bake until the edges are set.
- 6
Remove the parchment and weights and bake the crust until golden and dry to the touch.
- 7
Let the tart shell cool completely on a wire rack.
- 8
In a medium bowl, whisk together the mascarpone, 2 tablespoons of honey, and the vanilla extract until smooth.
- 9
Spread the mascarpone mixture evenly into the cooled tart shell.
- 10
Arrange the fig halves cut-side up over the mascarpone filling in concentric circles.
- 11
Warm the remaining 2 tablespoons of honey and brush it evenly over the figs.
- 12
Sprinkle the toasted almonds and thyme leaves over the tart just before slicing and serving.