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.
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.
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 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.
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.
Step by step instructions (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.
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.
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.
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 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 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.
Frequently asked questions
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.
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.
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.
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.
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.
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Easy Fresh Fig Tart Recipe
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Ingredients
Makes one 9-inch Tart
Shorcrust Pastry
- 1 ½ cup (190 g) All-purpose flour
- 4 oz (113 g) Butter unsalted (½ cup, 1 stick) chilled, cubed.
- ¼ cup (30 g) Powdered sugar
- ⅛ 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
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 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 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
Nutrition Information
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
Barbi Gavin
I noticed it says 4 oz butter but then says 1 cup, so is it 4 or 8 oz butter, 1 cup is 8oz. I did make it using 1 cup of butter and it was good that way. Thank You.
Veena Azmanov
Barbi. It is 4 oz, 1/2 cup, 1 stick or 113 grams. Sorry for the confusion. You have a very buttercream crust and that's delicious too.
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 ?
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
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!
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
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☺️
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
Julie
Thank you Veena! I appreciate the clarification 🙂
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.
Veena Azmanov
Thank you so much Sandhya
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!
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.
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
Veena Azmanov
It sure is a must try - Hope you enjoy it
Kylee from Kylee Cooks
Figs are soooo fancy to me - which means I want this tart immediately. I love the flavors youve used - yum!!
Veena Azmanov
Thank you Kylee
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.
Veena Azmanov
Thank you so much Marisa. So happy to hear that. Thanks
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.
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!!
Amy Katz from Veggies Save The Day
The figs look so pretty in the tart! Fresh figs are such a treat.
Veena Azmanov
So true Amy - amazing treat.. Thanks
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!!
Veena Azmanov
Ha ! Renz.. Yes absolutely love it..! Make it Roasted Fig Ice cream and caramel..absolute heaven!
Kelly @ Trial and Eater
I discovered figs only a few years ago but I also love them! This tart sounds perfect to me!
Veena Azmanov
Thanks Kelly. I've loved Figs all my life - but only now do I really bake with them.
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!
Veena Azmanov
Oh Yes.. I love Fig jam.. make it every year - my kids love it
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.
Veena Azmanov
Oh so lucky to have a fig tree. We love figs but we have to buy them in season.
Julia
I love this tart! Will definitely try to make it! It looks so good and I love roasted figs!
Veena Azmanov
Thanks Julia. Yes they are super delicious.