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Veena Azmanov

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Fresh Fig Tart Recipe aka Classic French Fig Tart

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Recipe Video Print

Fresh Fig Tart Recipe (video recipe)

When figs are in season this is a must-make fruit dessert. This fresh fig tart with a sweet pastry-cream based filling can be served on its own. An impressive summer dessert you can bring along to family and friends. A French fig tart is always an impressive presentation too.

A summer fruit tart with Fresh Figs. French Figs in shortcrust pastry tart.
Classic Fig Tart Recipe, French Fig Tart, Figs Shortcrust Pastry Recipe

I LOVE figs. Well, I love summer fruits but figs have a special place. What's great about them is they can be paired and included in so many things.  
One of my favorite appetizers is Baked Figs with Goats Cheese and drizzles with honey. I recently shared with you my Fig Cheesecake recipe as well as my Fresh Fig Jam recipe.
Let's not forget how amazing they go in regular or fruit salads. Have you tried adding figs to ice cream? YUM!!
Oh, I better stop.... but you get the idea that I'm pretty much obsessed with Figs.

A summer fruit tart with Fresh Figs. French Figs in shortcrust pastry tart.
Classic Fig Tart Recipe, French Fig Tart, Figs Shortcrust Pastry Recipe

Ingredients and substitutes (Save/Pin)

  • Figs - I love to use soft but firm figs so they hold their shape with baked. That way you have a pretty looking fresh fig tart.
  • Pastry Tart - I love making my own pastry tart but if you are short on time. You can use store-bought sweet shortcrust pastry. Prebake it for 10 minutes just as I have done in the recipe below.
  • Lemon juice and zest - No.. don't worry it does not alter the flavor and it does not make it sour. In fact, it helps cut the sweetness and brings out the flavor of the pastry cream so beautifully. Having said that I do often omit the zest.

Homemade shortcrust pastry

I am using homemade rich shortcrust pastry using the creaming method. And yet, you can also use my sweet shortcrust pastry using the classic cutting method. Alternatively, you can use a store-bought shortcrust pastry that is easily available in any supermarket these days. You can find these ready to roll or already prebaked.

For ready to roll pastry - follow my method below - roll and line the pastry tart. Bake it with pie weight for 20 minutes then without pie-weight until golden brown.

A summer fruit tart with Fresh Figs. French Figs in shortcrust pastry tart.
Classic Fig Tart Recipe, French Fig Tart, Figs Shortcrust Pastry Recipe

Useful Tips and Tools

  • A good set of tart pans is a good investment if you like baking. There are many good and affordable pans, but I particularly like the ones with high sides, so I have more room for filling and moving around. 
  • A wooden barrel rolling pin makes for easy rolling, especially when working with pastry. I love using my French rolling pin for almost everything.
  • Use a heavy bottom saute pan to caramelize the onions so they brown not burn easily. 
  • It's best to line the baking tray with aluminum foil for easy clean up especially when roasting veggies or things with oil. That way the baking tray won't have burnt oil stains. 
  • Use a Chopping board and Kitchen knife to chop the vegetables into small pieces.
  • Every oven works differently. So the baking times are just guidelines. If things bake too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do then is adjust the temperature accordingly.
A summer fruit tart with Fresh Figs. French Figs in shortcrust pastry tart.
Classic Fig Tart Recipe, French Fig Tart, Figs Shortcrust Pastry Recipe
A summer fruit tart with Fresh Figs. French Figs in shortcrust pastry tart.
Classic Fig Tart Recipe, French Fig Tart, Figs Shortcrust Pastry Recipe

In the video below you will see I have used the finger spread method to line the pastry pan with the dough. If you remember when I shared my detailed recipe for rich shortcrust pastry I shared three different methods to prepare the pastry tart.

How to make an Easy Fresh Fig Tart Recipe / French Fig Tart (Save/Pin)

Prepare shortcrust pastry dough

  • Cream butter and sugar for just a minute until well combined.
  • Add the vanilla, salt and egg yolk (and lemon juice) - and combine well.
  • Lastly, fold the flour - fold until combined.
  • Make a disc and wrap in plastic/cling wrap.
  • Chill the dough in the refrigerator for at least two hours until firm to roll.
Prepare the pastry cream for the mango custard tart - flanBaked Mango Tart - Parisian Flan1
Rich Shortcrust Fresh Pastry called Pâte sablée - video tutorialPate Sablee Rich Shortcrust Pastry Progress pictures5
Rich Shortcrust Fresh Pastry called Pâte sablée - video tutorialPate Sablee Rich Shortcrust Pastry Progress pictures2
Rich Shortcrust Fresh Pastry called Pâte sablée - video tutorialPate Sablee Rich Shortcrust Pastry Progress pictures6

Rolling the shortcrust pastry dough (using parchment paper)

  • Roll the dough between two pieces of parchment paper dusted with
  • flour.
  • Once you've reached the desired size or thickness - peel away the bottom layer of the parchment paper.
  • Lift the edges of the parchment paper and invert the crust into the tart pan. Then peel away the second parchment paper.
  • Gently press the dough into the tart pan making sure to press down into the shape of the pan.
  • Trim the excess dough at the edges with a rolling pin, or your thumb.
    Chill the tart shell for a minimum of 30 minutes.
Rich Shortcrust Fresh Pastry called Pâte sablée - video tutorialPate Sablee Rich Shortcrust Pastry Progress pictures12
Rich Shortcrust Fresh Pastry called Pâte sablée - video tutorialPate Sablee Rich Shortcrust Pastry Progress pictures14
Rich Shortcrust Fresh Pastry called Pâte sablée - video tutorialPate Sablee Rich Shortcrust Pastry Progress pictures13
Rich Shortcrust Fresh Pastry called Pâte sablée - video tutorialRich Puff Pastry Pate Sablee4

An alternate method for shortcrust pastry (Finger spread method)

  • Chill the dough well.
  • Roll the dough to about 6 to 8 inches
  • Place the bottom of the tart pan under the dough and onto the tart pan.
  • Now use your fingers to press the dough into the pan making sure to push it up toward the edges.
  • You want a thin crust so continue to press and push the dough up towards the edges trimming excess as you go.
    Do this until you have the desired thickness for your tart pan.
    Place the tart shell in the fridge until you are ready to use it.
A summer fruit tart with Fresh Figs. French Figs in shortcrust pastry tart.
Classic Fig Tart Recipe, French Fig Tart, Figs Shortcrust Pastry Recipe

Blind Bake the crust

  • Preheat the oven at 190 C/ 375F.
  • Line the chilled dough with parchment paper or foil.
  • Fill the inside of the shell with pie weights.
  • Bake for 15 to 20 minutes until the edges are lightly starting to brown.
  • Remove the pie weights and parchment paper.
  • Set aside to cool.
Rich Shortcrust Fresh Pastry called Pâte sablée - video tutorialPate Sablee Rich Shortcrust Pastry Progress pictures16
Rich Shortcrust Fresh Pastry called Pâte sablée - video tutorialPate Sablee Rich Shortcrust Pastry Progress pictures18
Rich Shortcrust Fresh Pastry called Pâte sablée - video tutorialPate Sablee Rich Shortcrust Pastry Progress pictures17
Homemade Tart with FigsFresh Fig Tart

Prepare the Filling 

  • Wash and pat dry the figs then cut into halves or quarters depending on the size.
  • Have all the ingredients at room temperature.
  • In a bowl - add the eggs and sugar. Whisk thoroughly until light and fluffy.
  • Next add, in the melted butter, flour, lemon juice, zest, vanilla.
  • Add in the cream and a pinch of salt.
A summer fruit tart with Fresh Figs. French Figs in shortcrust pastry tart.Fresh Fig Tart Progress pictures 4
A summer fruit tart with Fresh Figs. French Figs in shortcrust pastry tart.Fresh Fig Tart Progress Pictures 1
A summer fruit tart with Fresh Figs. French Figs in shortcrust pastry tart.Fresh Fig Tart Progress pictures 3
A summer fruit tart with Fresh Figs. French Figs in shortcrust pastry tart.Fresh Fig Tart Progress Pictures 2

Bake the Fig Tart 

  • Pour filling into the partially-baked pastry only about 2/3 full leaving space for the figs.
  • Arrange the cut fruit into the tart as best you can. As the batter cooks the figs will sink in further.
  • Bake in a preheated oven at 180 C/360 F for about 40 to 45 minutes or until the top looks set.
  • Brush the warm figs with honey for a shiny glaze.
When figs are in season this is a must make fruit dessert. This fresh fig tart with a sweet cream based filling can be served on it own. An impressive summer dessert you can bring along to family and friends.
A summer fruit tart with Fresh Figs. French Figs in shortcrust pastry tart.

Easy Fresh Fig Tart Recipe

Author: Veena Azmanov
4.85 from 20 votes
Print Pin Rate
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Calories: 408kcal
Adjust Servings Here: 9 Servings

Description

When figs are in season this is a must-make fruit dessert. This fresh fig tart with a sweet cream based filling can be served on it own. An impressive summer dessert you can bring along to family and friends.
ADJUST SERVINGS HERE - 9 Servings

Ingredients

Makes one 9-inch Tart

    Shorcrust Pastry

    Custard Filling

    • 2 Eggs large
    • 60 grams (4 tbsp) Butter melted
    • 3 tbsp (3 tbsp) All-purpose Flour
    • 50 grams (0.25 cups) Sugar
    • 60 ml (0.25 cups) Whipping cream
    • 1 tsp Lemon juice
    • 1/2 tsp (0.5 tsp) Lemon zest optional
    • 1/8 tsp Salt
    • 1 tsp Vanilla
    • 500 grams (1 lb) Fresh figs approx 8 to 10

    For the glaze

    • 1 tbsp Honey

    Instructions

    Prepare shortcrust pastry dough

    • Cream butter and sugar for just a minute until well combined.
    • Add the vanilla, salt and egg yolk - and combine well.
    • Lastly, fold the flour - fold until combined.
    • Make a disc and wrap in plastic/cling wrap.
    • Chill the dough in the refrigerator for at least two hours until firm to roll.
    • Now use your fingers to press the dough into the pan making sure to push it up toward the edges.

    Method 1 for rolling shortcrust pastry - parchment method

    • Here I am describing the parchment method because it's easier but the video below shows the finger-spread method.
    • Roll the dough between two pieces of parchment paper dusted with flour
    • Once you've reached the desired size or thickness - peel away the bottom layer of the parchment paper.
    • Lift the edges of the parchment paper and invert the crust into the tart pan. Then peel away the second parchment paper.
    • Gently press the dough into the tart pan making sure to press down into the shape of the pan.
    • Chill the tart shell for a minimum of 30 minutes.

    Alternate method for shortcrust pastry - finger press method

    • Chill the dough well.
    • Roll the dough to about 6 to 8 inches
    • Place the bottom of the tart pan under the dough and onto the tart pan.
    • Trim the excess dough at the edges with a rolling pin, or your thumb.
    • You want a thin crust so continue to press and push the dough up towards the edges trimming excess as you go.
    • Do this until you have the desired thickness for your tart pan.
    • Place the tart shell in the fridge until you are ready to use.

    Blind Bake the crust

    • Preheat the oven at 190 C/ 375F.
    • Line the chilled dough with parchment paper or foil.
    • Fill the inside of the shell with pie weights.
    • Bake for 15 to 20 minutes until the edges are lightly starting to brown.
    • Remove the pie weights and parchment paper.
    • Set aside to cool.

    Prepare the Filling

    • Wash and pat dry the figs then cut into halves or quarters depending on the size.
    • Have all the ingredients at room temperature.
    • In a bowl - add the eggs and sugar. Whisk thoroughly until light and fluffy.
    • Next add, in the melted butter, flour, lemon juice, zest, vanilla.
    • Add in the cream and a pinch of salt.

    Bake the Fig Tart

    • Pour filling into the partially-baked pastry only about 2/3 full leaving space for the figs.
    • Arrange the cut fruit into the tart as best you can. As the batter cooks the figs will sink in further.
    • Bake in a preheated oven at 180 C/360 F for about 40 to 45 minutes or until the top looks set.
    • Brush the warm figs with honey for a shiny glaze.

    Recipe Notes

     
    • For homemade pastry keep the pastry chilled at all times. The chilled pastry will roll beautifully and will not shrink during baking.
    • The shortcrust pastry should be rolled thin so you have enough space for filling. Thick pastry when cut, is like a thick biscuit with very little filling.
    • Rich shortcrust pastry is best rolled between two sheets of parchment paper especially when you are new to pastry making.
    • Do not skip pre-baking the tart. Prebaking the shell ensures the pastry is partially cooked before you add the delicate filling in the tart. The result is a crisp beautiful crust.
    • Also, avoid cutting the fruit ahead of time - this will prevent any oxidization, as well as prevent the fruit from releasing too much juice ahead of time. Use fruits as soon as they are cut.
    • Cover the edges of the tart if it starts to brown too much. You can use a pie shield or aluminum foil over the edges.

    Equipment

    9" quiche pan
    Meas Cups and Spoons
    Kitchen Scale
    Stand Mixer
    Nutrition Information
    Calories: 408kcalCarbohydrates: 46.8gProtein: 5.9gFat: 22.6gSaturated Fat: 13.6gPolyunsaturated Fat: 8.3gMonounsaturated Fat: 0gTrans Fat: 0.7gCholesterol: 127mgSodium: 146mgPotassium: 0mgFiber: 2.5gSugar: 25.5gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

    The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

    Did you make this recipe? Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

    Frequently asked questions

    Can I use other fruit instead of Figs?

    Absolutely, this custard-filling works great with all stone-fruits. Try peaches for a peach tart, plums for a cream cheese plum tart, apricots for a cream cheese apricot tart or a combination of any of these.

    Can I use store-bought shortcrust pastry for this tart?

    Yes, ready-to-roll shortcrust pastry can be found easily in most supermarkets. Roll, blind-bake and fill just as I have shown in the video using homemade shortcrust pastry. 

    Does this French fig tart need to be refrigerated?

    Yes, this is a pastry cream-based tart made with eggs, cream, and butter, which are highly perishable. So yes, a dessert made with custard filling needs to be refrigerated.

    Can I make the custard filling in advance? How long will custard last in the fridge?

    Yes, you can make a custard filling up to 2 days in advance and store it in the fridge well wrapped in an airtight container. However, once you put it in the unbaked pastry tart, then you cannot keep it in the fridge for more than an hour since the mixture will make the pastry soggy.

    Why is my filling too much for this fresh fig tart?

    The quantity of pastry cream is just enough for a 9-inch tart pan. However, if you roll the shortcrust pastry too thick there will be less space in the tart for the filling. It is best to avoid overfilling the tart to prevent it from overflowing. The excess filling can make the shortcrust pastry soggy.

    A summer fruit tart with Fresh Figs. French Figs in shortcrust pastry tart.
    Classic Fig Tart Recipe, French Fig Tart, Figs Shortcrust Pastry Recipe

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    A summer fruit tart with Fresh Figs. French Figs in shortcrust pastry tart.
    Classic Fig Tart Recipe, French Fig Tart, Figs Shortcrust Pastry Recipe

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    Author - Veena Azmanov

    Veena Azmanov

    Veena is the author of three blogs - Veena Azmanov, Cake Decorating Tutorials, and East Indian Recipes.
    She writes about cooking, baking, desserts, and cake decorating. Being a professional cake decorator and food blogger for over ten years she has been featured in many online magazines and publications around the world. On her blogs, you will find delicious, easy and practical recipes often with instructional videos and tutorials for the home cook.

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      Recipe Rating




    1. Kerry Avery

      Hi Veena I’m so glad you did this recipe I’m making it now for dinner guests. We were given the figs today, so has helped me a lot. A query though the recipe states shipping cream isn’t it whipping cream ?

      Reply

      • Veena Azmanov

        Hey Kerry, Yes, it is whipping cream. Just a type error - and I corrected it. Thanks for letting me know. Let me know how this was. It's our family favorite when figs are in season. Thanks

        Reply

    2. Julie

      It tastes very good but the written recipe doesn't match what is shown on the YouTube videos. Make sure to watch the videos otherwise it won't turn out the same!

      Reply

      • Veena Azmanov

        Hey Julie, Glad you enjoyed the recipe.
        The recipe is the same. Just the process of making the pastry is different. right?
        I have described the parchment method in the recipe card but the video shows the creaming method.
        I have mentioned it too. Is that all or am I missing something else?
        Thanks

        Reply

      • Julie

        The crust recipe doesn’t mention lemon juice but you add it on the video and I believe one of the amounts of ingredients on the crust is different from the recipe to the video. You say to roll it out on the recipe but in the video you press it into the pan w the plastic wrap. When I made it the dough was so hard after refrigeration I heated it in the microwave a little and added the lemon juice and cream and then pressed it into the pan w the plastic wrap. It was delicious though after doing that!! I will use the base recipe w different fruits☺️

        Reply

        • Veena Azmanov

          Ah, sorry about the confusion. Actually, I have explained in the post, Julie.
          You can use both the parchment method as well as the finger press method. You do need to chill the dough for both methods.
          The lemon juice is optional and not entirely necessary. The ingredients are detailed in the recipe card but if you use the video measurements it wont' be wrong either.
          Anyway, thanks for bringing it to my attention. I have now added both the methods in the post. Hopefully, that will help the others as well.
          Thanks again Julie

          Reply

          • Julie

            Thank you Veena! I appreciate the clarification 🙂

            Reply

    3. Sandhya Ramakrishnan

      I love figs but have never thought about using them in a tart. The tart looks so perfect and I am tempted to have a slice of it.

      Reply

      • Veena Azmanov

        Thank you so much Sandhya

        Reply

    4. Olivia @ Olivia's Cuisine

      I'm so glad I've found someone as obsessed with figs as me. I was used to get them all year round in Brazil and now I wait the whole year to maybe get them for a month if I'm lucky! Oh, and your tart looks delicious!

      Reply

      • Veena Azmanov

        Thank you Olivia. Yes I know what you mean. I really do as much as I can during that short time they are in season.

        Reply

    5. traditionallymodernfood

      I have never used figs for baking. v love tart in home never tried with figs. with fresh figs in season this one s must try

      Reply

      • Veena Azmanov

        It sure is a must try - Hope you enjoy it

        Reply

    6. Kylee from Kylee Cooks

      Figs are soooo fancy to me - which means I want this tart immediately. I love the flavors youve used - yum!!

      Reply

      • Veena Azmanov

        Thank you Kylee

        Reply

    7. Marisa Franca @ All Our Way

      I love figs! What a wonderful way to use them, in a tart. The dessert looks oh so elegant. I can see serving that after a special meal. I'm pinning! Your photos are lovely.

      Reply

      • Veena Azmanov

        Thank you so much Marisa. So happy to hear that. Thanks

        Reply

    8. Adriana Lopez Martn

      We share same love for figs. In my market is super difficult to get them when I am lucky to find them I buy them despite the outrageous cost because I love this fruit. This tart looks amazing I bet it is delicious.

      Reply

      • Veena Azmanov

        I know what you mean Adriana. We eat a lot of figs here now.. because they are affordable but when in Singapore - boy were they expensive!!

        Reply

    9. Amy Katz from Veggies Save The Day

      The figs look so pretty in the tart! Fresh figs are such a treat.

      Reply

      • Veena Azmanov

        So true Amy - amazing treat.. Thanks

        Reply

    10. Renz

      I have all intentions to get with figs this season with baking. I am excited and this tart is making me more excited. Yesss to figs and ice cream.. yummy!!

      Reply

      • Veena Azmanov

        Ha ! Renz.. Yes absolutely love it..! Make it Roasted Fig Ice cream and caramel..absolute heaven!

        Reply

    11. Kelly @ Trial and Eater

      I discovered figs only a few years ago but I also love them! This tart sounds perfect to me!

      Reply

      • Veena Azmanov

        Thanks Kelly. I've loved Figs all my life - but only now do I really bake with them.

        Reply

    12. Dene' V. Alexander

      Those figs are absolutely gorgeous! I'm used to getting figs and making preserves and/or jam, but I would be open to trying this tart!! YUMMMMM!

      Reply

      • Veena Azmanov

        Oh Yes.. I love Fig jam.. make it every year - my kids love it

        Reply

    13. Pam

      I wish we hadn't cut down our fig tree! I love fresh figs and this recipe sounds like a really yummy way to use them.

      Reply

      • Veena Azmanov

        Oh so lucky to have a fig tree. We love figs but we have to buy them in season.

        Reply

    14. Julia

      I love this tart! Will definitely try to make it! It looks so good and I love roasted figs!

      Reply

      • Veena Azmanov

        Thanks Julia. Yes they are super delicious.

        Reply