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Fig Tart

Fresh Fig Tart with Honey and Pistachios

This sweet and sophisticated tart was inspired by cheese boards. Cheese boards usually include dried fruits, honey and nuts. This tart is fabulous with some wine, even greater when served with a charcuterie board.
Yield: makes one-9 inch tart
Prep Time: 40 mins
Cook Time: 30 mins
Assembly: 10 mins
Total Time: 1 hr 20 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: fig tart, fig dessert, fresh fig tart, honey fig, pistachio figs
Servings: 10 slices
Author: Maryanne Cabrera

Ingredients

Crust:

  • 1 cup all-purpose flour
  • cup almond flour
  • ½ teaspoon kosher salt
  • 2 Tbsp granulated sugar
  • ½ cup unsalted butter, cut into tablespoons, cold
  • 1 large egg yolk, cold

Filling:

  • 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

Instructions

Crust:

  • 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.

Filling:

  • 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.

Notes

  • Recipe and photos use Kadota figs (green figs). However, any fresh fig variety works. Each variety is slightly different in flavor. 
Storage & Leftovers:
  • 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.