The only Fig Tart recipe you’ll need

There are no words

This is the greatest fig dessert ever. It is also extremely difficult and time consuming, not to mention horribly fattening. Give me two servings. We found the recipe on the Los Angeles Times’ website a few years back. Yes, it’s below, but go there anyway, foodie heaven. We’ve already talked here and here about how much we love their desserts.

Fig Tart

Nut Crust

  • 1/2 cup pecan, ground to flour
  • 3 tbsp sugar
  • 6 tbsp butter
  • 3/4 cup flour
  • 1/8 tsp salt
  • 1 egg yolk
  • 4 tsp cream

Grease a tart pan with a removable base well. In a large bowl, mix pecan flour, flour, sugar and salt. Cut in butter. Mix egg yolk and cream together and add to flour mixture. Form a rough pastry dough, add more flour if necessary. Place dough between two sheets plastic wrap and roll out to size of tart pan. Place in pan and press evenly all over. Prick all over and set in refrigerator for one hour. Preheat oven to 450 degrees and bake for five minutes, then turn heat down to 375 degrees. Bake for another 10 minutes or until golden. Cool completely. Meanwhile make mascarpone cream.

Mascarpone cream

  • 3 egg yolks
  • 4 tbsp sugar + 2 tsp
  • 1 tbsp Marsala
  • 2/3 cup mascarpone
  • 1/2 tsp gelatin
  • 1/3 cup cream
  • 3/4 tsp vanilla extract
  • 4 cups figs sliced long 1/4″ thick
  • 1 tbsp good balsamic
  • 3/4 tsp cornstarch

In double boiler over simmering water, whisk egg yolks, Marsala and two tablespoons sugar constantly until liquid triples, about three minutes. Do not cook eggs. Once tripled place in bowl of ice water and continue to whisk until cool. In another bowl, beat marscapone on low speed until creamy. Add egg mixture and increase speed to high. Beat until smooth scraping down sides of bowl. Place 1 1/2 tsp water in a small mixing cup. Add gelatin and mix well. In another bowl, whip cream and two tablespoons sugar until stiff peaks form. Add vanilla and gelatin and whip until smooth. Fold cream into mascarpone gently. Spoon into tart shell and chill for 1 hour to set. Layer figs slices around top of tart with the fatter ends pointing outwards. Heat balsamic, two teaspoons sugar and cornstarch to a boil for one minute. Drizzle over figs and chill at least another hour before serving.

Looking for more ways to get figgy with it? Check out the fabulous proscuitto wrapped figs with goat cheese and rosemary over at TasteFood or the “two bowl one loaf fig bread” over at and then make soup.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dessert, Food, Recipes and tagged , , , , , . Bookmark the permalink.

85 Responses to The only Fig Tart recipe you’ll need

  1. Kristy says:

    You didn’t steer me wrong with the last LA Times recipe. So I’m game. πŸ™‚

  2. This loks insanely good. I impatiently wait for fig season every year so I can make a certain scone recipe. This will have to be added to my list of things to make when figs arrive.

  3. nrhatch says:

    Oh, my . . .
    That looks amazing.

    Enjoy every bite!

  4. joshuafagans says:

    Hmm, those are fighting words ;). I have a pretty darn good recipe that has an almond custard. Might be time for a throw down :).

  5. pecans, figs & mascarpone, oh my!

  6. JamieAnne says:

    This looks wonderful. Now I am doubly envious of your fig bounty.

  7. A very serious dessert – and a very cool picture.We’re still waiting for figs to ripen here, but when they do…..

  8. Yvette says:

    Eye- catching, mouth watering…as one drools for a piece. I’ll have to have a look at the other links, I love cooking with figs, and this tart who could resist!

  9. I love the marketing strategy you have when you say.. “This is the greatest fig dessert ever.” And truthfully, I believe it. This looks absolutely amazing. And that crust.. WOW.

  10. Sissi says:

    It looks amazing, but certainly one of the most complicated tart recipes I have ever seen! You were very brave to make it in the Summer heat I can only imagine in your region! Mascarpone must taste great with figs.

  11. Wow. WHen I think of all the years I wasted not eating figs…
    Hopefully, I can find some good ones in the market this fall…

  12. Pecans, butter, figs, mascarpone – practically calorie free! I am so waiting for my figs to ripen and I think this will be one of the first things I make. Looks amazing πŸ™‚

  13. OK I actually gasped when I saw this picture! Gorgeous!

  14. ChgoJohn says:

    Tart? That’s more like art. If it tastes half as good as it looks, it would be well worth the effort.

  15. Wow! That looks amazing! I have one question – I have ground pecans – would I still use 1/2 cup? I wasn’t sure if it makes more or less after they are ground!

  16. It does look like art! Looks wonderful. Have a good weekend.

  17. spicegirlfla says:

    Oh my, oh my. The picture alone says this is going to be sinfully delicious! Fantastic crust recipe and that filling is to die for with all that creamy goodness! You rock on this one for sure!!

  18. Judy says:

    Anything that takes great effort and time to prepare is worth two servings! What a beautiful dessert, love the photo, now I wish I had a slice of it with my coffee!

  19. Yes indeed the only one I will ever need is exactly right. I love this! I am the only fig fan in my bunch but who cares- that hasn’t stopped me before from baking something just for me myself and I! LOL!

  20. Ginger says:

    Wowee, fancy!! This looks stunning! Your crust is absolutely perfect! You should reward yourself with another delicious piece πŸ™‚

  21. Thanks for posting another dish that I have to make…especially after my fig loving saw the pic. πŸ™‚

  22. You are right – there are no words! Definitely worth every calorie.
    Have a happy weekend.
    πŸ™‚ Mandy

  23. I have never had a fig tart, but this looks very intriguing…

  24. Kelly says:

    WOW. This looks – and sounds – fantastic. I may well be worth the time πŸ™‚

  25. Rachel says:

    Thanks for the mention! I enjoyed (oh that is not nearly a strong enough word!) something similar to this last week at a fund raising pie-tasting (and what fun *that* was – another story), but the crust had blue cheese in it, so it was sort of sweet but sort of savory and oh my! No figs at the moment, but I’ll keep this idea for next year… mmmmm!!

  26. Are these figs from your garden? What an amazing looking tart, I can see it is quite a process but I am sure it is worth it. I love the sound of the nut crust, I would never have thought that you can make a pie crust from pecans.

  27. Caroline says:

    You’re killing me with all of these fig recipes. I can’t stop looking at that photo. And the crust is browned to perfection!

  28. Speechless! You know I’ve got to make this, I’ll have to invite people round though otherwise I’ll have to eat it all! I’ll have to use ground almonds instead of pecans I think, pecans are really difficult to get here.

  29. I will stick to your comment…there are no words!

  30. OMG this looks WICKED!

  31. Sara says:

    Exactly…no words…must have this now!

  32. mengler says:

    that looks amazing. thanks for sharing πŸ™‚

  33. says:

    Almond cream is amazing, it totally complements so many different fruits. I haven’t had fresh figs in years, not since I went to Turkey. Wish I could make this right now!

  34. Give me three! πŸ™‚ Sounds and looks absolutely beautiful. Will buy some figs on Monday and definitely make this next week!

  35. Oh my goodness… You know anything with mascarpone is definitely going to taste fantastic.
    A large slice please!

  36. TasteFood says:

    Sounds delicious – especially with the pecan crust. Thanks for the link!

  37. SimpleP says:

    Costco actually had figs, so I had to purchase a pack. I’ve been in absolute heaven noshing on fresh figs all week. A true delicacy for us Marylanders πŸ™‚

  38. Holly says:

    you had me at marscapone cream… oh my!

  39. Karen says:

    I think a slice of the beautiful tart would be worth the pound you would probably gain. Great job.

  40. I so want to eat this, it looks amazing and so pretty. I love nut crusts, I bet the pecans and figs taste great together with the marscapone cream!

  41. Am'broisie says:

    A fig tart with mascarpone cream…. waow…waow. And thank you for suggesting the technique of the 2 sheets of plastic wrap, that IS improvement to me! AmΓ©lie.

  42. rsmacaalay says:

    I agree this is the only fig tart we need! That mascarpone and figs would taste really good together

  43. It’s beautiful! If only I had figs…

  44. Korena says:

    Looks delicious – the pecan crust and mascarpone cream are making my mouth water (as per usual when I read any of your posts!).

  45. Charles says:

    That crust looks amazing… I can imagine it would be so buttery, smooth, creamy, crispy… and about 100 more delicious sounding adjectives πŸ™‚ Figs have seemed to have disappeared from local shops at the moment unfortunately… probably just as well for “waist-maintenance” reasons πŸ˜€

  46. Colline says:

    Next time I see figs in the store I am going to try this recipe. Looks delicious and tempting!

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  49. Hi Greg! I came here from Mandy’s site to check out your fig tart! WOW!!! In deed your fig tart is beautiful and looks delicious! I love figs (although I didn’t like it when I was younger) and they are the best on a tart… I’m not a baker and I don’t know if I can pull this off, but for my recipe collection, I’d love to keep your recipe in my folder (maybe I’ll pass this on to my baker friend and ask her to make for me. hehee). Thanks for sharing!

  50. Colleen says:

    Oh my word……….I cannot wait to get my hands onto some delightful figs. What an awesomely delicious looking tart!! There is absolutely NOTHING about it that I dont love πŸ™‚ Thank you so much! xx

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