Every once in a while, a dessert sneaks its way into your heart and takes permanent residence there. That, my friends, is exactly what happened when I baked this Honey Balsamic Fig Tart for the first time. It’s part sweet, part savory, and 100% irresistible.
Fresh figs, creamy mascarpone, crunchy almonds, and a gentle drizzle of honey balsamic glaze come together to create something truly special. Whether you’re trying to impress guests or treat yourself on a cozy evening, this tart delivers.
Ingredients
For the Tart Shell:
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 egg yolk
- 2 tablespoons cold water (as needed)
For the Mascarpone Filling:
- 1 cup mascarpone cheese
- ¼ cup honey
- ½ teaspoon vanilla extract
For the Fig Topping:
- 8-10 fresh figs, halved
- 2 tablespoons sliced almonds
- 1 tablespoon pistachios, chopped (optional)
- Powdered sugar for dusting (optional)
For the Honey Balsamic Glaze:
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
Step-by-Step Guide
Step 1: Make the Tart Shell
Start by preheating your oven to 350°F (175°C). In a large bowl, combine flour, sugar, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the egg yolk and a tablespoon of cold water. Mix just until the dough holds together. If needed, add another tablespoon of water.
Roll out the dough on a lightly floured surface and press it into your tart pan. Prick the bottom with a fork to prevent puffing.
Bake for 18-20 minutes or until lightly golden. Let it cool completely.
Step 2: Prepare the Mascarpone Filling
In a mixing bowl, combine mascarpone cheese, honey, and vanilla extract. Whisk until smooth and creamy. Don’t overmix; you’re going for a fluffy texture, not soup.
Once the tart shell is cool, spread the mascarpone filling evenly over it.
Step 3: Add the Figs
Place your fig halves cut-side up over the mascarpone layer. You can go rustic with scattered figs or arrange them in a floral pattern—your tart, your rules.
Sprinkle almonds and pistachios on top.
Step 4: Make the Honey Balsamic Glaze
In a small saucepan, warm the honey and balsamic vinegar over low heat. Stir constantly until it’s smooth and slightly thickened—about 2-3 minutes. Let it cool for a minute.
Drizzle the glaze over the tart. It should add shine and a sweet-tangy punch that balances the rich mascarpone.
Step 5: Final Touches
If you’re feeling fancy, dust a little powdered sugar right before serving. It adds that extra touch of elegance without any real effort.
Tips For Trying This Tart Recipe
- Use ripe but firm figs. Mushy figs will fall apart, while under-ripe ones lack flavor.
- Tart pan matters. A removable-bottom tart pan makes your life easier.
- Chill the dough. If your kitchen is warm, chilling the dough for 15 minutes before rolling helps.
- Try variations. Swap almonds for walnuts or skip the pistachios if you prefer a simpler look.
- Pair it with coffee or prosecco. Either way, it’s a win.
Final Thoughts
This Honey Balsamic Fig Tart isn’t just a dessert—it’s an experience. Every bite hits a different note: sweet, creamy, tangy, nutty. It’s the kind of recipe you save for special occasions but secretly want to eat every weekend.
So if you’ve got fresh figs and a little time to spare, give this tart a go. Your taste buds will thank you. And if you snap a picture, tag me—I’d love to see your sweet creation!
Honey Balsamic Fig Tart
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Roll out the dough and press it into a tart pan. Prick the base with a fork.
- Bake for 18–20 minutes until lightly golden. Cool completely.
- Spread the filling into the cooled tart shell evenly.
- Drizzle glaze over the figs.
Notes
- Let the tart shell cool fully before adding the filling or it’ll melt.
- Use ripe but firm figs—they look better and hold shape when sliced.
- The glaze thickens quickly, so drizzle it while still warm but not piping hot.
- If you’re skipping pistachios, double the almonds for texture.
FAQs
Can I use dried figs instead of fresh?
You can, but rehydrate them in warm water for 15 minutes first. Fresh figs offer better texture and flavor.
What if I don’t have mascarpone?
Cream cheese is a workable substitute, though mascarpone has a richer, more buttery taste.
Can I make the tart ahead of time?
Yes! You can prepare the tart shell and filling a day ahead. Assemble with figs and glaze just before serving.
What type of balsamic vinegar works best?
Go for a good-quality aged balsamic. It should be thick and naturally sweet—not too acidic.
How do I store leftovers?
Cover and refrigerate for up to 2 days. The figs may soften, but the flavors intensify.
Can I freeze this tart?
I wouldn’t recommend it. The mascarpone filling and figs don’t hold up well to freezing.
