Recipe for fig tarts. Lemon pastry filled with white chocolate mascarpone and topped with honey roasted fresh figs. If ever you need a winning dinner party dessert or party crowd pleaser, these crisp, creamy and fruity pastries should do it.
September is a month of abundance, or at least it is in my mother’s garden this year. We went foraging there a few days ago to see what we could find.
As well as gathering lots of windfall apples, a big bowl of blackberries, some plums and a few blueberries, we came home with four ripe figs.
I’ve already made a few jars of bramble and apple jelly and these blackberry and apple cupcakes. I have plans for the plums and blueberries so I just needed to come up with something to do with the figs.
It wasn’t difficult, the honeyed fig and goat’s cheese savoury tart I made last year immediately sprang to mind. It’s a most delicious tart and as it used ready-made puff pastry it’s really quick to make. But how about a sweet version with proper homemade pastry?
Fig, Mascarpone and White Chocolate Tarts
The figs were perfectly ripe (at last!) and they lent themselves well to these tarts as they were fragrant and juicy. The drizzle of thyme honey gives an intriguing Mediterranean top note and its the first taste you encounter before biting into the cream tarts.
The pastry is enhanced by the lemony zing which combines well with the sweet cream filling. All of the flavours marry together extremely well and we found it very hard to resist polishing them all off in one sitting.
Other Fresh Fig Recipes You Might Like
- Almond & fig traybake via Curly’s Cooking
- Fig, apple & pomegranate jam via Tin and Thyme
- Fig upside down cake via Feast Glorious Feast
- Honeyed fig & goat’s cheese tart with walnuts via Tin and Thyme
- Roasted figs with ginger cream via Recipes Made Easy
- Sherry, fig & vanilla trifle via Lost in Food
- Slow cooker ginger figs via Farmersgirl Kitchen
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Choclette x
Fig Mascarpone Tarts. PIN IT.
Fig Tarts: The Recipe
Fig Tarts
Ingredients
Lemon Pastry
- 250 g spelt flour (I used half wholemeal and half white)
- 1 pinch sea salt
- 90 g unsalted butter cubed
- 1 grated zest of an organic lemon
- 25 g caster sugar (I used cardamom sugar)
- 1 egg
Figs and Filling
- 4 figs
- 10 g unsalted butter
- 1 tbsp well flavoured honey (I used thyme honey)
- 100 g vanillary white chocolate chopped (I used Green & Blacks)
- 250 g mascarpone cheese
Instructions
Lemon Pastry
- Whiz the flour, salt, butter, lemon zest and sugar in a food processor until the mixture resembles breadcrumbs. Alternatively, rub the butter into the dry ingredients with your fingertips.250 g spelt flour, 1 pinch sea salt, 90 g unsalted butter, 1 grated zest of an organic lemon, 25 g caster sugar
- Add the egg and a couple of tablespoons of cold water & whiz again. Or if doing by hand, mix into the pastry crumbs with a round-bladed knife until the mixture comes together to form a dough.1 egg
- Gather the dough together with your hands and form a ball. Flatten it into a disk, wrap in a plastic bag and pop into the fridge for half an hour to firm up.
- Whilst the pastry is resting, set the oven to 180℃ (160℃ fan, 350℉, Gas 4).
- Roll the pastry to the thickness of a pound coin and cut out circles to fill ten x 10cm tart tins. Firmly press the pastry into the cases.
- Bake at for about 15 minutes until just golden. Set aside to cool.
Figs & Filling
- Quarter the figs and place into a greased ovenproof dish.4 figs
- Dot a little knob of butter over each quarter, then drizzle with a little thyme honey.10 g unsalted butter, 1 tbsp well flavoured honey
- Roast in the oven for 15 minutes.
- Melt the chocolate in a bowl suspended over a pan of hot water. Set aside to cool a little.100 g vanillary white chocolate
- Stir the mascarpone, then add to the chocolate and stir until smooth.250 g mascarpone cheese
- Divide the chocolate mixture between six of the tart cases (leaving 4 to do something else with).
- Top with 2 or 3 fig quarters and some of the syrupy juice.
Ohh how very yummy. I love figs now (although as a child I hated them) These tarts look totally delicious.
Thank you Jacqui. I don’t think I had a fresh fig until I was an adult. Gosh, how times have changed.
I love figs and these tarts look really delicious!
Thank you Cat. We’re waiting for our figs to ripen, although the birds already got to the first and best.
Absolutely delicious! I love fresh figs and this recipe really hits the spot!
Thank you, it’s a good one. Can you grow figs Janice or are you too far north?
OOoh I can’t wait for my next batch of figs to ripen so I can get right on these – they sound delicious!
We went to harvest our first fig today as it was looking plump and juicy yesterday. But guess what, something had got to it before we had a chance. It was our biggest one. Good luck with yours and let me know if you make the tarts.
I tried making these fig white chocolate and mascarpone tarts last night… They were burnt, like bad. I’m trying to figure out what I did wrong? They also were dry. This is the first recipe I’ve ever had difficulty with. :-/
Hi Jill. I’m really sorry the tarts didn’t work out for you. Ovens vary so much, you really need to get to know your own to get the right temperature and length of cooking time. I expect they were dry because you overbaked them.
Your tartlets sound absolutely wonderful! I love that you roasted your figs with thyme honey. That sounds wonderful! And the white chocolate and mascarpone filling sound just amazing. I will definitely be giving this a try. Yum!
The tartlets without figs are awesome enough! Figs are like icing on the cake 🙂
Lovely tarts and a fine combination of flavours. If only foraging for white chocolate was a possibility.
Thank you and what a lovely idea Phil – foraging for any kind of chocolate would be wonderful indeed.
look amazing and delicious!!
Thanks Gloria
wow these look divine
Thanks Rebecca
Oh they are stunning Choclette. I haven’t baked much with mascarpone, its a bit of a luxury for me.
I’ve been foraging a little too, but namely blackberries, have spotted some apples and plums but not got my mitts on them. I am envious of your figs though – wow! I’ve made a cake recently with fresh figs too, but I won’t be sharing that until next month.
Mascarpone is a luxury Shaheen and full of fat too, but it is delicious. Haven’t the blackberries been magnificent this year? I’m hoping I’ll be able to gather some more before the season is over as having read so many crumble posts recently, I’m now desperate to make bramble and apple crumble.
Wow, another delicious recipe from you. The figs look so pretty and they look like the perfect little tarts x
Ahh, thank you, that’s very kind and a much appreciated comment 🙂
Mascarpone and figs – now that sounds so good! And the white chocolate – another layer of decadence… I’m Susan – I wish I had a field near me where I could go pick fresh figs!
Thanks JW, these are indeed decedent tarts, but oh so delicious. Picking the figs was a real pleasure.
now?
Sorry Dom, you’re just not trying hard enough 😉
is it working yet?
oh I love that you roasted the figs first… and with honey too, how gorgeous do these tarts look, so divine… I need them, I want them, I WILL have them!! (not by making them myself but by persuading you to bring them to me with the power of hypnosis…)
Yes roasting them worked brilliantly well and would make a fab dish all on their own warm from the oven. If you could teleport me up there with your power I would gladly bring you one to try!
Mmm! How I wish I could go to a nearby field and pick figs … alas! I can, however, re-create your crust! I have no experience working with spelt flour, but have just purchased a bag and think this crust is the start of a wonderful relationship. I do love making pies and tarts and am always looking for a new angle!
Well picking these figs was a first for me here in Cornwall and very exciting it was too. Hope you get on well with your spelt crust Susan.
Oh wow! This sounds absolutely divine! I bet a roasted peach slice or some cherries would be lovely if figs weren’t available.
Yes, roasted plums would be good too I think.
Oooooh! We don’t have any figs but I’m sure I could think of something else to put on the top. I am just working on my showstopper (that is, eating the remains). I think you’re going to like it!
Oh lots of fruit would work well with these. I ALWAYS like your entries Lucy and look forward to seeing what you came up with.
I love figs and this recipe seems to be so easy!
I never find making pastry easy Manu, but the rest is simple and the figs really make it.
Oh I love making pastry…if you use margarine instead of butter (or half and half) the dough turns out more elastic and easier to use