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There’s something about late summer figs that makes me want to bake instead of just eating them raw. Honey roasted fig tart came out of one of those weekends when I had a basket of figs going soft fast and didn’t want to waste them.
This isn’t a fussy French pâtissier tart. A shortcrust shell, much like the one in this Portuguese coconut tartlets recipe, a quick mascarpone filling, and fig halves pressed cut-side up before everything goes back in the oven together.
The honey does double duty here. Some goes into the filling for sweetness, and more gets drizzled over the figs so they caramelize at the edges instead of just softening.
Watch the figs closely in the last 5 minutes. That’s when the honey on top can go from sticky to burnt if your oven runs hot.
Why You’ll Love This Recipe
- Ready in under 2 hours, mostly hands-off baking time
- Fresh figs caramelize right on top of the tart
- Mascarpone filling stays soft, not heavy or dense
- Works with a store-bought shell for a faster version
Ingredient Notes
- Mascarpone: Gives the filling a soft, spoonable texture. Full-fat cream cheese works as a substitute but tastes tangier.
- Fresh figs: Look for figs that give slightly under gentle pressure. Black Mission or Brown Turkey both roast well.
- Honey: A light floral honey keeps the figs from tasting one-note sweet. Save some for drizzling after baking.
- Egg: Binds the mascarpone filling so it sets into a soft custard instead of staying loose.
- Fresh thyme: Adds a savory edge that cuts the sweetness. Rosemary works in a pinch, use less since it’s stronger.
Honey Roasted Fig Tart with Whipped Mascarpone
Ingredients
Method
- Rub cold butter into flour, sugar, and salt until the mixture looks like coarse crumbs.
- Mix in egg yolk and ice water, 1 tbsp at a time, until dough just comes together. Shape into a disk, wrap, and chill for 30 minutes.
- Roll dough on a floured surface and press into a 9-inch (23 cm) tart pan. Chill for 15 minutes.
- Line with parchment and pie weights. Blind bake at 190 C / 375 F for 15 minutes, then remove weights and bake 5 more minutes until golden. Let cool.
- Whisk mascarpone, honey, egg, vanilla, and lemon zest until smooth with no lumps.
- Pour filling into the cooled tart shell and spread into an even layer.
- Arrange fig halves cut side up over the filling, pressing lightly so they sit in place.
- Drizzle figs with honey and melted butter, then scatter thyme sprigs and a pinch of flaky salt.
- Bake at 190 C / 375 F for 20 to 25 minutes, until the filling is set with a slight wobble in the center and the figs are caramelized at the edges. The filling should reach 165 F / 74 C in the center if checked with a thermometer.
- Cool for 20 minutes before slicing. Drizzle with extra honey right before serving.
Notes
- Blind bake the shell until fully golden before adding filling.
- Use figs that yield slightly to pressure, not hard ones.
- Cool the tart 20 minutes before slicing so it sets.
- Reserve extra honey for drizzling after baking.
Tips for Success
- Blind bake the shell fully before adding filling, the same trick used for a classic baked custard pie, so the bottom doesn’t turn soggy under the mascarpone.
- Choose figs that give slightly under gentle pressure, overripe ones turn to mush once roasted.
- Pat the mascarpone filling smooth before pouring so it bakes into an even layer.
- Pull the tart when the center still has a slight wobble, it firms up as it cools.
- Save 1 tablespoon of honey to drizzle on right after baking for shine and stickiness.
Variations
- Swap mascarpone for whipped ricotta and add a splash of orange blossom water for a lighter filling.
- Use a puff pastry base instead of shortcrust for a flakier, quicker version with less rolling.
- Add crumbled goat cheese over the figs before baking for a tangy contrast to the honey.
Storage and Reheating
Honey roasted fig tart keeps in the fridge for up to 3 days, covered loosely so the top doesn’t get soggy. The mascarpone filling firms up as it chills, much like the custard in Danish vanilla cream pastries, which actually makes slicing easier the next day.
Let a slice sit at room temperature for 15 minutes before eating, or warm it in a 150C / 300F oven for 8 minutes to loosen the filling again. Skip the microwave, it turns the mascarpone grainy.
I don’t recommend freezing this one. The figs release moisture as they thaw and the shell goes soft underneath.
Serving Suggestions
Honey roasted fig tart works fine on its own with coffee, but a small scoop of vanilla ice cream or a spoon of crème fraîche on the side cuts the sweetness.
For a dinner party, slice it thin and serve alongside a soft cheese board with walnuts. The fig and honey flavors sit well next to something salty like prosciutto or a hard aged cheese.
FAQ
Why is my honey roasted fig tart soggy on the bottom?
A soggy bottom usually means the shell wasn’t blind baked long enough before you added the filling. Bake the empty shell until it’s fully golden, not just pale, so it can hold up to the mascarpone. Cooling the shell for a few minutes before filling also helps.
Can I use dried figs instead of fresh figs for this tart?
You can, but soak them in warm water for 20 minutes first so they soften before roasting. Dried figs won’t release the same juice as fresh ones, so add an extra tablespoon of honey to keep the topping from tasting flat. Fresh figs give the better caramelized edge though.
How long does honey roasted fig tart last in the fridge?
Honey roasted fig tart keeps for up to 3 days covered in the fridge. The mascarpone filling firms up as it chills, so slices actually hold their shape better on day two than fresh out of the oven. Keep it loosely covered so the roasted figs don’t turn watery.
What pairs well with honey roasted fig tart at the end of a meal?
A small scoop of vanilla ice cream or a dollop of crème fraîche balances the sweetness of the honey and figs. A glass of dessert wine like a late harvest Riesling works well too if you’re serving this tart for guests.
Is honey roasted fig tart gluten free?
Not as written, since the shortcrust shell uses regular all-purpose flour, similar to the crust in a classic sugar cream pie. Swap in a 1:1 gluten free flour blend for the pastry, and the rest of the recipe, the mascarpone filling and roasted figs, stays exactly the same.
What’s the difference between this fig tart and a classic French fig tart?
Classic French fig tarts often use frangipane, an almond cream base baked under the figs. This version swaps that for a lighter honey mascarpone filling, which bakes faster and gives a softer, less dense texture with a brighter honey flavor.
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