This fresh fig tart features a crumbly almond crust and a honey sweetened cream cheese filling. Brûlée the figs for extra flavor and contrast.
For game night, I made this fig tart with honey and pistachios. It’s a sweet and classy tart. My inspiration came from cheese boards. Cheese boards usually consist of dried fruits (maybe dried figs, dried apricots), honey and nuts. This tart is fabulous with some wine, and even greater when served along side a charcuterie board.
There are nearly hundreds of different fig varieties. Each different in flavor, skin color and size. Depending on the kind of figs you find, your tart may taste slightly different.
This was my first trying green figs. I’m used to eating black Mission figs (mainly because that is what is grown in California). These green figs are surprisingly sweet and sort of reminds me of prunes, but in a good way.
Fresh Fig Tart with Almond Crust
The crust is very tender and very easy to eat with a fork. I love tarts but for the most part, tarts are often really difficult to eat. The crust is usually hard and crunchy, and immediately shatters into pieces when pierced with a fork. The crust for this fig tart is nothing like that. It’s crumbly and holds well together.
I bought my figs at Trader Joe’s. I believe they are Kadota figs. They have a light green color and are a little bit more round than other figs. It sort of resembles a guava on the inside, due to its light pink interior.
The crumbly crust is then filled with a sweet and smooth honey sweetened cream cheese- which is absolutely perfect with the fresh figs.
- Slice the figs into quarters. Arrange face up on top of cream cheese filled tart shell.
- Sprinkle sugar all over figs.
- Use a kitchen torch to brûlée and caramelize the figs.
As if brûlée-ing the figs were enough, I went a step further and splashed the figs with a little bit of honey. And to satisfy my need for crunch in desserts, I sprinkled some crushed pistachios all over the fig tart.
My friends loved the tart! (And Alex devoured everything that was left over.) This fig tart is definitely going to be a repeat dessert that I’ll be asked to make over and over again this summer.
Fresh Fig Tart with Honey and Pistachios
- 1 cup all-purpose flour
- ⅓ cup almond flour
- ½ teaspoon kosher salt
- 2 Tbsp granulated sugar
- ½ cup unsalted butter, cut into tablespoons, cold
- 1 large egg yolk, cold
- 8 oz package cream cheese
- ½ cup granulated sugar
- 2 Tbsp honey
- green figs, quartered, as needed
- additional honey, as needed
- crushed pistachios, as needed
- In a food process, combine flour, almond flour, salt, and sugar. Pulse to mix.
- Add cold butter. Pulse four times at 3 second intervals to lightly mix together the ingredients. Add egg yolk and pulse until dough begins to come together.
- Dump the dough onto a clean working surface. Gather the dough together and push into a ball. Flatten dough to about 1-inch thickness.
- Wrap dough in plastic wrap and let chill in the fridge for 30 minutes, or until well chilled.
- Preheat oven to 350° F. Roll dough out on a lightly floured work surface. Press dough onto the bottom and up the sides of a 9-inch fluted tart pan with a removable bottom.
- Bake for 25-30 minutes until golden brown. Let cool on wire rack to room temperature before filling with cream cheese.
- Using a hand mixer or a stand mixer, beat cream cheese until smooth. Add sugar and honey. Mix until combined. Spread cream cheese filling into cooled tart shell.
- Arrange cut figs on top of cream cheese filling. Cover with plastic wrap and keep chilled in the fridge until ready to serve.
- Right before serving, sprinkle granulated sugar (as needed) over figs. Use a kitchen torch to brûlée the figs, creating a nice golden sugar crust. Drizzle honey and crushed pistachios over tart. Serve immediately.
- Recipe and photos use Kadota figs (green figs). However, any fresh fig variety works. Each variety is slightly different in flavor.
- Keep in an airtight container in the fridge for up to three days. The sugar crust will melt in the fridge. Pistachios will soften in the fridge.