This tart could not get any better! It is a great summer dessert to enjoy the short fig season. You can also use other fruits like peaches or strawberries, but in my opinion, figs are the best!
If you try out this Fig Tart, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
For the crust:
- 200 grs all-purpose flour
- 2 tbsp almond flour or processed almonds (optional)
- 1 tbsp sugar
- 100 grs unsalted butter, cubed
- 1 egg yolk
- 1 tsp vanilla extract
- 2 tbsp ice cold water
For the filling:
- 1 cup cream
- 1 cup mascarpone cheese at room temperature
- 40 grs white sugar
- 1 tbsp vanilla extract
- 8 figs, halved or quartered
- 2 tbsp honey
- 2 tbsp pistachios or almonds (optional)
- For the crust: Combine flours and sugar. Rub in the butter until the mixture is crumbly. Add the yolk and mix until the dough comes together. If necessary, add ice cold water 1 tbsp at a time. Do not knead. Shape into a flat disc and wrap in plastic wrap. Chill for 30 minutes. Preheat oven at 180°C/350°F. Roll out the dough on a floured surface, fit it into a 24cm (10-inch) pie plate. Prick it with a fork and bake for 15 minutes covered with tin foil and filled with uncooked beans (or any other legume) to weigh it down and prevent it from rising. Then remove beans and foil and bake for 5-10 more minutes until golden brown. Let cool to room temperature.
- For the filling: Whip the cream until stiff peaks form. Add mascarpone cheese, sugar and vanilla. Beat until smooth.
- Assembling: Pour the filling into the crust and arrange the figs on top in a circular pattern. Sprinkle with chopped pistachios and drizzle with 1 or 2 tbsp honey.