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Whole honey roasted fig tart with mascarpone filling and caramelized fig halves scattered with fresh thyme on a marble board

Honey Roasted Fig Tart with Whipped Mascarpone

A shortcrust tart filled with honey mascarpone and topped with fresh figs roasted until caramelized at the edges.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 400
Ingredients Method Notes

Ingredients
  

Pastry Shell
  • 200 g All-purpose flour
  • 100 g Cold unsalted butter, cubed
  • 2 tbsp Granulated sugar
  • 1 pinch Salt
  • 1 Egg yolk
  • 2 Ice water to 3 tbsp
Honey Mascarpone Filling
  • 250 g Mascarpone room temperature
  • 2 tbsp Honey
  • 1 Egg large
  • 1 tsp Vanilla extract
  • 1 tsp Lemon zest
Honey Roasted Figs
  • 8 Fresh figs, halved to 10
  • 3 tbsp Honey plus extra for drizzling
  • 1 tbsp Unsalted butter, melted
  • 4 Fresh thyme sprigs
  • 1 pinch Flaky sea salt

Method
 

Make and Blind Bake the Shell
  1. Rub cold butter into flour, sugar, and salt until the mixture looks like coarse crumbs.
  2. 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.
  3. Roll dough on a floured surface and press into a 9-inch (23 cm) tart pan. Chill for 15 minutes.
  4. 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.
Make the Filling
  1. Whisk mascarpone, honey, egg, vanilla, and lemon zest until smooth with no lumps.
  2. Pour filling into the cooled tart shell and spread into an even layer.
Top and Bake
  1. Arrange fig halves cut side up over the filling, pressing lightly so they sit in place.
  2. Drizzle figs with honey and melted butter, then scatter thyme sprigs and a pinch of flaky salt.
  3. 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.
  4. 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.