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.
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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.
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Why make this tart?
- This tart may look like a lot of work but in truth, it is very easy to make.
- The best part is you can make it ahead of time or make all the components ahead of time and then assemble it on the day of serving.
- There are two components to this tart.
- Shortcrust pastry- the homemade is easy to make especially with my step-by-step and video. But, if you are not up to it or are in a rush? grab a store-bought ready-to-roll shortcrust pastry sheet.
- The custard base - is as simple as combine all the ingredients in a bowl and take as little as 5 minutes to make.
Ingredients and substitutes
- 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 rich shortcrust 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.
Step by step instructions
Shortcrust pastry dough
- In a bowl, cream butter and sugar for just a minute until well combined. Add the vanilla, salt, and egg yolk. Next, add the flour and combine well.
Pro tip - do not over cream as we do not want to add too much air into the dough. - Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours until firm to roll. I prefer to chill overnight
Pro tip - If you flatten the dough into a larger disc it will chill faster and you will have to wait for much less time.
- Roll the chilled dough on a lightly dusted surface dusted with flour to the size of a 9-inch tart pan.
- Pro tip - This dough is delicate so it must be well chilled before rolling. Alternatively, it is easier to roll it between parchment papers.
- Transfer the dough to the tart pan. Gently press the dough into the tart pan making sure to press down into the shape of the pan. Then, remove the excess dough and neaten the edges of the tart pan.
- Pro tip - I like to roll my rolling pin over the tart to cut off the excess around the edges. Then, neaten the edges by running your thumb along the edges.
- Chill the crust in the fridge for 15 minutes up to 48 hours.
Pro tip - if leaving for a long time make sure to wrap in plastic so it does not dry out.
Bake
- Preheat the oven at 400°F / 200°C/ Gas Mark 6
Pro tip- it is very essential that the oven is heated to the optimal temperature otherwise the crust can shrink when baking. - Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans).
- Bake for 15 minutes. Remove the pie weights and parchment paper. Cool for 5 minutes before adding the filling.
Pro tip - this is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling. - Reduce oven temperature to 350°F/ 177°C/ Gas mark 4
Custard Filling
- Wash and pat dry the figs then cut into halves or quarters depending on the size.
- In a bowl - combine the eggs and sugar. Whisk thoroughly until light and fluffy. Next add, in the melted butter, flour, lemon juice, zest, vanilla extract. Add in the cream and a pinch of salt.
Bake the Fig Tart
- Pour filling into the partially-baked pastry only about ⅔ 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 for about 40 to 45 minutes or until the top looks set. Brush the warm figs with honey for a shiny glaze.
Pro tip - Place the pie on a baking tray for each cleanup in case of spillage. If the tart edges brown to quickly cover the edges with aluminum foil or a pie shield - Chill the pie for at least 3 hours, preferably overnight before serving.
Pro tip - Cooling the tart will help the custard filling set and taste so much better.
More tarts with fruits
- Cream cheese nectarine tart
- Peach crumble pie
- Apricot Tart
- Blueberry Tart Recipe or Strawberry tart
- Apple tart or apple tarte tartin
- Classic apple pie or Apple crumble tart
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.
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Printable Recipe
Easy Fresh Fig Tart Recipe
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 350°F/ 177°C/ Gas mark 4
Difficulty: Easy
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.
Video
Ingredients
Makes one 9-inch Tart
Shorcrust Pastry
- 1 ½ cup (190 g) All-purpose flour
- 4 oz (113 g) Butter unsalted, room temperature
- ¼ cup (30 g) Powdered sugar
- ⅙ tsp Salt
- 1 Egg yolk large
- 1 tsp Vanilla extract
- ½ tsp Lemon juice optional
Custard Filling
- 2 Eggs large
- 4 tbsp Butter, unsalted
- 3 tbsp All-purpose Flour
- ¼ cup (50 g) Sugar
- ¼ cup (60 ml) Whipping cream
- 1 tsp Lemon juice
- ½ tsp Lemon zest optional
- ⅛ tsp Salt
- 1 tsp Vanilla extract
- 1 lb (4509 g) Fresh figs approx 8 to 10
For the glaze
- 1 tbsp Honey
Instructions
Shortcrust pastry dough
- In a bowl, cream butter and sugar for just a minute until well combined. Add the vanilla, salt and egg yolk. Next, add the flour and combine well. Pro tip - do not overcream as we do not want to add too much air into the dough.
- Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours until firm to roll. I prefer to chill overnight Pro tip - If you flatten the dough into a larger disc it will chill faster and you will have to wait for much less time.
- Roll the dough between two pieces of parchment paper dusted with flour to the size of a 9-inch tart pan.Pro tip - this dough is delicate so it is easier to roll it between parchment papers.
- 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. Remove the excess dough and neaten the edges of the tart pan,Pro tip - I like to roll my rolling pin over the tart to cut off the excess around the edges. Then neaten the edges by running your thumb along the edges.
- Chill the crust in the fridge for 15 minutes up to 48 hours. Pro tip - if leaving for a long time make sure to wrap in plastic so it does not dry out.
- Preheat the oven at 400°F / 200°C/ Gas Mark 6Pro tip- it is very essential that the oven is heated to the optimal temperature otherwise the crust can shrink when baking.
- Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans).
- Bake for 15 minutes. Remove the pie weights and parchment paper. Cool for 5 minutes before adding the filling. Pro tip - this is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling.
- Reduce oven temperature to 350°F/ 177°C/ Gas mark 4
Custard Filling
- Wash and pat dry the figs then cut into halves or quarters depending on the size.
- In a bowl - combine the eggs and sugar. Whisk thoroughly until light and fluffy. Next add, in the melted butter, flour, lemon juice, zest, vanilla extract. Add in the cream and a pinch of salt.
Bake the Fig Tart
- Pour filling into the partially-baked pastry only about ⅔ 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 for about 40 to 45 minutes or until the top looks set. Brush the warm figs with honey for a shiny glaze.Pro tip - Place the pie on a baking tray for each cleanup in case of spillage. If the tart edges brown to quickly cover the edges with aluminum foil or a pie shield
- Chill the pie for at least 3 hours, preferably overnight before serving.Pro tip - Cooling the tart will help the custard filling set and taste so muh better.
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 to 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.
Nutrition Information
Calories: 408- kcalCarbohydrates: 46.8- gProtein: 5.9- gFat: 22.6- gSaturated Fat: 13.6- gPolyunsaturated Fat: 8.3- gMonounsaturated Fat: 0- gTrans Fat: 0.7- gCholesterol: 127- mgSodium: 146- mgPotassium: 0- mgFiber: 2.5- gSugar: 25.5- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
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
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J
Can I use frozen-thawed figs?
Veena Azmanov
Yes, you can use frozen figs. Make sure to check they are not sweetened. Also,you would get better results if you macerated the fruit with sugar overnight. The frozen figs skin will soften considerably giving a much softer consistency of jam. Hope this helps..