Figs are one of those fruits that feel like nature’s candy. Soft, honey-like, and downright decadent, they make every dessert a little more special. If you’ve never baked with them before, today’s the perfect time to dive in. I’m sharing my favorite Fig and Walnut Tart—a rustic yet elegant dessert that’s surprisingly simple to make and impossible to resist.
This tart has everything you want in a dessert: buttery pastry, juicy figs, earthy walnuts, and just the right amount of sweetness. Whether you’re hosting a dinner party, looking for fall appetizers that are easy to pull off, or simply craving something sweet for the weekend, this recipe will hit the spot.
Why You’ll Love This Fig and Walnut Tart
- Fresh figs shine – Their natural sweetness caramelizes beautifully in the oven.
- Walnut crunch – Nutty flavor balances the figs’ jammy texture.
- Versatility – Works as a cozy fall dessert, a brunch treat, or even a fancy holiday centerpiece.
- Beginner-friendly – If you can roll pastry and slice fruit, you can make this tart.
Think of it as the happy marriage between rustic baking and sophisticated flavor.
Ingredients You’ll Need
For the pastry crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- 3 tbsp sugar
- Pinch of salt
- 3–4 tbsp cold water
For the filling:
- 6–8 fresh figs, halved
- ½ cup walnuts, roughly chopped
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- 1 tbsp brown sugar
- 1 egg (for egg wash)
Optional extras:
- A sprinkle of cinnamon
- A dollop of mascarpone or whipped cream for serving
Step-by-Step: How to Make Fig and Walnut Tart
Step 1: Make the pastry
In a mixing bowl, combine flour, sugar, and salt. Add chilled butter and rub it into the flour until you have a crumbly texture. Drizzle in cold water one tablespoon at a time until the dough just comes together. Shape into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
Step 2: Roll and prep
On a lightly floured surface, roll the dough into a circle about 12 inches wide. Transfer to a parchment-lined baking sheet. This rustic style means no fussing with tart pans.
Step 3: Build the filling
Spread chopped walnuts evenly across the dough, leaving a 2-inch border around the edges. Arrange fig halves on top, cut side up, like little jewels in a crown. Drizzle honey and vanilla over the figs. Sprinkle with brown sugar and cinnamon if you like.
Step 4: Fold and brush
Fold the pastry edges over the filling to create a rustic border. Brush the edges with beaten egg for that golden finish.
Step 5: Bake and enjoy
Bake at 375°F (190°C) for 35–40 minutes until the crust is golden and the figs look soft and caramelized. Cool slightly before slicing.
Variations to Try
Here’s the fun part—this tart can wear many hats:
- Apple Brie Fig Tart – Add thin apple slices and crumbles of brie for a savory-sweet twist.
- Fig Tart with Custard Filling – Swap walnuts for a vanilla custard base, making it creamier and more indulgent.
- Fig Puff Pastry – Use store-bought puff pastry instead of homemade dough for a shortcut. Add a drizzle of caramel sauce for extra drama.
- Brie Fig Puff Pastry Bites – Cut pastry into small squares, top with fig and brie, and bake. Instant crowd-pleasing fall appetizers.
- Fig & Ginger Frangipane Tart – Replace walnuts with almond cream and a touch of ginger for a fragrant upgrade.
Serving Suggestions
This tart doesn’t need much dressing up, but here are a few ideas:
- A dusting of powdered sugar right before serving.
- Whipped cream, mascarpone, or even Greek yogurt for balance.
- A drizzle of salted caramel sauce if you’re feeling indulgent.
- Pair with tea or coffee for an afternoon pick-me-up.
Why Figs and Walnuts Work So Well Together
It’s a match made in the oven. Figs bring sweetness and a soft texture, while walnuts add crunch and earthiness. Together, they create contrast—like yin and yang on a plate. Plus, both figs and walnuts are nutrient-rich, so you can almost convince yourself it’s a healthy dessert. Almost.
Tips for Success
- Use ripe figs but not mushy ones. They should feel plump but hold their shape.
- Toast your walnuts lightly before adding them—it intensifies their nutty flavor.
- Don’t overload the tart with honey. A light drizzle is plenty since figs are naturally sweet.
- If making ahead, reheat slices in the oven to crisp up the pastry.
Tips for Trying Other Fig Desserts
- Experiment with a fig tart with caramelized topping—just broil the tart briefly before serving.
- Use figs in easy pastry recipes like turnovers or galettes for variety.
- For something refreshing, try figs in chilled desserts like yogurt parfaits.
- Pair figs with savory flavors (brie, goat cheese, prosciutto) for easy appetizers that impress.
Final Thoughts
The Fig and Walnut Tart is the kind of dessert that looks impressive but doesn’t demand hours in the kitchen. It’s rustic, charming, and brimming with flavor. Once you’ve tried it, you’ll want to explore even more fig-based dessert recipes, from puff pastry creations to caramelized fig tarts.
So the next time you spot fresh figs at the market, grab them! With a handful of walnuts and some simple pantry staples, you’ll have a tart that feels like pure magic on the table.
Fig and Walnut Tart
Ingredients
Method
- In a bowl, mix flour, sugar, and salt. Add the butter and rub it in until the mixture looks crumbly. Add cold water a little at a time until it comes together. Shape into a disc, wrap, and chill for 30 minutes.
- On a floured surface, roll out the dough into a circle about 12 inches wide. Place it on a baking sheet lined with parchment paper.
- Sprinkle walnuts over the dough, leaving a 2-inch border. Arrange the figs on top, cut side up. Drizzle with honey, add vanilla, and sprinkle with brown sugar and cinnamon if using.
- Fold the edges of the dough over the filling to create a rustic border. Brush the crust with beaten egg.
- Bake at 375°F (190°C) for 35–40 minutes, until the pastry is golden and figs look soft and caramelized. Cool slightly before serving.
Notes
- Use ripe figs that are soft but not mushy.
- Toast the walnuts for deeper flavor.
- Store leftovers in the fridge and reheat in the oven to crisp the crust.
- This tart pairs beautifully with mascarpone, whipped cream, or even vanilla ice cream.
FAQs
1. Can I use dried figs instead of fresh?
Fresh figs are best, but you can rehydrate dried figs in warm water or orange juice and use them as a substitute.
2. How long does fig tart last?
It keeps well in the fridge for up to 3 days. Reheat in the oven before serving.
3. Can I freeze fig tart?
Yes, but it’s best enjoyed fresh. If you do freeze, wrap it tightly in plastic and foil. Thaw and reheat in the oven.
4. What’s the best way to serve fig tart at a party?
Slice it into wedges and pair it with cheese and wine for an elevated dessert board.
5. Can I make this tart gluten-free?
Absolutely—just swap the pastry for a gluten-free version or almond flour crust.
