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Honey Balsamic Fig Tart

Honey Balsamic Fig Tart

This honey balsamic fig tart is a sweet and savory dessert made with a buttery tart shell, creamy mascarpone filling, fresh figs, almonds, and a drizzle of tangy honey balsamic glaze. It’s rich, flavorful, and looks as good as it tastes.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 people
Course: European, Mediterranean-Inspired
Calories: 280
Ingredients Method Notes

Ingredients
  

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
Mascarpone Filling:
  • 1 cup mascarpone cheese
  • ¼ cup honey
  • ½ teaspoon vanilla extract
Fig Topping:
  • 8 –10 fresh figs halved
  • 2 tablespoons sliced almonds
  • 1 tablespoon chopped pistachios optional
  • Powdered sugar for dusting optional
Honey Balsamic Glaze:
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar

Method
 

  1. Preheat your oven to 350°F (175°C).
Make the tart shell: In a bowl, mix flour, sugar, and salt. Cut in the cold butter until crumbly. Add the egg yolk and cold water until the dough comes together.
  1. Roll out the dough and press it into a tart pan. Prick the base with a fork.
  2. Bake for 18–20 minutes until lightly golden. Cool completely.
Make the filling: Whisk mascarpone, honey, and vanilla in a bowl until smooth and creamy.
  1. Spread the filling into the cooled tart shell evenly.
Top with figs: Arrange halved figs on top. Add almonds and pistachios.
    Prepare glaze: Warm honey and balsamic in a saucepan for 2–3 minutes until slightly thick.
    1. Drizzle glaze over the figs.
    Finish: Optionally dust with powdered sugar before serving.

      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.