Name: Easy Fresh Fig Tart Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 9 Servings
Ingredients: 200 grams All-purpose flour; 113 grams Butter (unsalted); 75 grams Powdered sugar; 1/8 tsp Salt; 1 Egg yolk (large); 1 tsp Vanilla extract; 2 Eggs (large); 60 grams Butter (melted); 3 tbsp All-purpose Flour; 50 grams Sugar; 60 ml Shipping cream; 1 tsp Lemon juice; 1/2 tsp Lemon zest (optional); 1/8 tsp Salt; 1 tsp Vanilla; 500 grams Fresh figs (approx 8 to 10); 1 tbsp Honey

Fresh Fig Tart Recipe aka Classic French Fig Tart

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 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.

Let’s talk 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.

Useful Tips & Tools

A good tart pan is a must for making sweet tarts and savory quiches. A non-stick one with removable bottom such as this tart pan with fluted edges makes for easy removal as well as an attractive edge with a golden crust. You can also make 4 mini tarts instead of one large.
My pie shield has been an invaluable investment when baking pies, tarts or quiches. It prevents the edges of the crust from getting too dark or burn and I don’t have to make a foil tent every single time.
A Blender or food processor works best to pulse the strawberries. I use my Hand Blender.
A few mixing Bowls to prepare the frangipane as well as to store the fruit. Never store cut fruit in aluminum as the lemon juice reacts with the metal. Stainless steel, glass or plastic work best.
And if you make the filling by hand a Whisk is all you need. And yet, this can also be made in a food processor or mixer quickly and easily.
There are two ways to blind bake a pasty. One using just a docking method with the tings of a fork. While the sure and best method is with Baking Beans.

Recipe – Easy Fresh Fig Tart Recipe / French Fig Tart (Save/Pin)

Ingredients

Shorcrust Pastry

200 grams all-purpose flour (1 1/2 cups)
113 grams unsalted butter (1/2 cup)
75 grams powdered sugar (1/3 cup)
1/8 tsp salt
1 large egg yolk
1 tsp vanilla extract

Custard Filling

2 large eggs
60 grams butter melted 1/4 cup (1 stick)
3 tbsp – all-purpose Flour
50 grams sugar (1/2 cup)
60 ml whipping cream (1/4 cup)
1 tsp – lemon juice
1/2 tsp lemon zest (optional)
1/8 tsp salt
1 tsp vanilla
500 grams fresh figs (approx 8 to 10)

For the glaze

Honey – 1 tbsp

Method

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.
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.

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.

Tips for making the perfect Fig Tart

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.

Frequently asked questions

Can I use other fruit instead of Figs?

Absolutely, this custard-based filling works great with most summer fruits. Try peaches, plums, apricots or a combination.

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 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 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 overflowing. The excess filling can make the shortcrust pastry soggy.

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Easy Fresh Fig Tart Recipe

Author: Veena Azmanov

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.

5 from 12 votes

Print Pin Rate

Course: Dessert

Cuisine: French

Adjust Servings Here: 9 Servings

Calories: 408kcal

Prep Time: 20 mins

Cook Time: 50 mins

Total Time: 1 hr 10 mins