Fig Tart
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Surprise your friends and family with this scrumptious Fig Tart with creamy goat cheese and crunchy pistachios! Featuring a medley of fresh, sweet, and savory flavors all nestled into a crisp buttery crust, this rustic dessert is an unbelievably delicious creation perfect for any occasion!
Easy Fig Tart Recipe
There’s something truly magical about the honey-like sweetness of fresh figs! It’s a unique taste with a subtle hint of refined floral flavor that just melts in your mouth. So today we bring together the sweetness of fresh figs, the creamy allure of goat cheese, and the delightful crunch of pistachios to create this delicious fig tart with pistachios and goat cheese recipe. It is the perfect balance of sweet and savory flavors all cuddled into a homemade buttery crust!
But it doesn’t stop there! What makes this tart even more enticing is how remarkably easy it is to make. With just a handful of ingredients and a little bit of time, you can create a stunning dessert that looks and tastes like it came straight from a gourmet bakery. This simple fig tart recipe will have your friends calling you a pastry pro in no time!
Why You’ll Love This Fig Tart
- Easy Pastry Recipe! No need to be intimidated by the idea of making shortcrust pastry dough from scratch! This tart recipe features a very simple 3-ingredient crust that comes together with very little effort.
- Trio Of Deliciousness! The natural sweetness of the fresh figs paired together with the tanginess of the goat cheese and the nutty crunch of the pistachios enveloped in a buttery pastry crust is a mouthwatering combination.
- Versatile Rustic Dessert! This fig tart also presents as beautifully as it tastes making it a wonderful choice for any occasion. Serve it as an elegant dessert topped with ice cream for a dinner party or slice it into pieces for an easy casual appetizer.
- All-Purpose Flour – Provides the structure of the pastry crust. You can substitute regular flour with gluten-free flour provided that it has xanthan gum in it.
- Butter – Adds richness and makes the crust light and flakey. I used salted butter but if you have unsalted, you’ll want to add a pinch of salt to the pastry. You can use vegetable shortening or cold coconut oil as a substitute if you prefer.
- Cold Water – Used to bind the dough together and make it pliable. It’s important that the water is very cold or it can soften the butter.
- Fresh Figs – The star of the tart! The natural sweetness of the fresh figs blends perfectly with the goat cheese. Yet, if figs aren’t in season you can use other fresh fruit like plums, apricots, or pears for other flavor variations.
- Pistachios – Gives the dessert a lovely nutty flavor and a bit of crunch. Feel free to substitute the pistachios for other nuts, such as almonds, walnuts, pecans or even hazelnuts.
- Goat Cheese – The creaminess and tanginess of goat cheese pairs perfectly with the sweetness of fresh figs.
- Olive Oil – Just a drizzle adds a hint of savory richness.
- Honey – The natural sweetness of honey complements the figs and adds to the texture of the filling.
With my easy to follow steps and foolproof recipe making a homemade tart is simple! From making the buttery pastry crust from scratch to assembling the dessert, the process is easy even for beginners!
In the bowl of your food processor, add the all-purpose flour and cold butter. Pulse until the mixture resembles coarse crumbs or cornmeal. While the food processor is running, gradually add cold water just until the dough comes together. Take care not to overwork the dough. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least one hour.
Before you start working with the dough, you need to preheat your oven to 350°F (175°C) so it’s ready for baking! If the oven isn’t hot enough when the tart goes in it can lead to uneven baking, potentially resulting in a soggy, undercooked bottom or a filling with a runny texture.
After the dough has chilled, take it out of the fridge and let it sit for up to 10 minutes on the counter to come to room temperature, making it easier to roll out. Then place the dough on a lightly floured surface and use a rolling pin to gently roll it out into a circle large enough to fit into a 9-inch tart pan with a removable bottom or pie pan. You can add a little more flour if the dough is sticking to the counter or rolling pin.
Next, carefully place the dough into the tart pan. The easiest way to do this is to roll your circle of dough onto your rolling pin and then unroll it over the pan. Then gently press the dough against the bottom and sides of the pan to form the tart.
Once the crust is formed, prick the bottom of it a few times with a fork. Next, cover the dough with a sheet of parchment paper and fill the unbaked crust with some pie weights or dried beans to prevent it from puffing up or burning while it’s blind baking. Then put the unbaked crust in the oven and bake it for 10 minutes. Now, remove the pie weights and parchment paper, trim off any excess dough that’s hanging over the edges using a knife, and bake it for another 10 minutes.
It’s time to fill the crust with flavor! First, crumble the goat cheese evenly over the bottom of the tart. Then drizzle it with a bit of olive oil. Transfer the tart to the preheated oven and bake it for 30 minutes. Please note that you can also bake the tart with the figs on it as well, but I prefer the fresh figs over the baked ones, but this is totally up to you.
Remove it from the oven and let it cool for a few minutes in the pan on a wire rack. Now, you’ll want to neatly arrange the fresh figs on top of the goat cheese, and then add the chopped pistachios. Finally, drizzle everything with the honey and your tart is assembled. Then unmold it from the tart pan and serve it!
Frequently Asked Questions
Can I use dried figs for a fig tart?
No, I do not recommend using dried figs in this tart. Dried figs are dehydrated and are sweeter and harder, so it might be harder to chew on the tart. If you do want to use them, I recommend to rehydrate them before using them to enhance their flavor and texture. This can be done by soaking them in hot water for about 20-30 minutes until they plump up, then drain and pat dry before using.
Can I use store bought dough?
Absolutely! If you just don’t have time to make your own dough or simply just don’t want to, you can always use store-bought dough. However, it will still need to be blind baked as instructed in this recipe.
What can I add to my tart?
This fig tart is versatile so you can customize it in many ways. Try using blue cheese or brie in place of the goat cheese and any type of nut you fancy! Drizzle it with some balsamic glaze before serving or sprinkle it with lemon zest or fresh herbs like thyme and rosemary for a gourmet touch. You could even top the tart with some fresh arugula and serve it for lunch!
Expert Tips
- Choose ripe but firm figs. They should be slightly soft to the touch but not overly mushy to ensure the balance of sweetness and texture of your fresh fig tart.
- Cold butter is a must. Do not use your hands to incorporate cold butter into the flour. You can use a pastry cutter or the food processor to do this until the mixture resembles coarse sand. This is the key to a flaky crust.
- Use ice-cold water. It helps to slow down the melting of the chunks of butter, which create little pockets of steam during baking that result in a light and airy texture.
- Chill the dough. You must let the dough chill for at least an hour before. When it’s firm it is easier to handle and roll out.
- Blind bake the crust. It’s essential to pre-bake the crust before adding the filling. It prevents a soggy bottom by helping the crust to maintain its shape and crispness.
Storage
You can store leftover fresh fig tart for up to 4 days in the fridge in an airtight container or wrapped in plastic wrap. To reheat, just cover it with aluminum foil, put it on a baking sheet, and then pop it in the oven at 300°F (150°C) for about 5 to 10 minutes. It’s also possible to freeze the tart for up to 3 months for longer storage. However, freezing can impact the texture of the filling.
Other Delicious Desserts You’ll Love
- Pear And Almond Cream Tart
- Canadian Butter Tarts
- Egg Tarts (Hong Kong Style)
- Homemade Cherry Pie
- Blueberry Bars
- Berry Tart
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Fig Tart
Ingredients
For the Pastry
- 1¾ cup all-purpose flour
- ½ cup butter (cold)
- cold water
For the Filling
- 10 to 12 fresh figs (cut into quarters)
- ½-1 cup pistachios (roughly chopped)
- 1½ cups goat cheese (crumbled )
- olive oil
- 3 tablespoons honey
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Begin by placing the flour and cold butter in a food processor. Pulse until the mixture takes on a consistency similar to cornmeal. Gradually add cold water as you continue to pulse, until a dough forms. Form the dough into a disc and wrap it with plastic wrap, then refrigerate for at least one hour.
- As your dough chills, preheat your oven to 350℉(175℃).
- Once the dough is well chilled, roll it out into a circle large enough to line your 9-inch tart or pie pan. Carefully place the dough into the tart pan. The easiest way to do this is to roll your circle of dough onto your rolling pin and then unroll it over the pan. Then gently press the dough against the bottom and sides of the pan to form the tart.
- Line your rolled-out dough with parchment paper and fill with baking weights or dry beans to maintain its shape. Bake in the preheated oven for approximately 10 minutes. Remove the weights and the parchment paper, trim off any excess dough hanging over the edges, then return the crust to the oven for an additional 10 minutes.
- Crumble the goat cheese evenly over the bottom of the tart. Then drizzle it with a bit of olive oil. Transfer the tart to the preheated oven and bake it for 30 minutes.
- Remove the crust from the oven and let it cool for a few minutes in the pan on a wire rack. Neatly arrange the fresh figs on top of the goat cheese, and then add the chopped pistachios. Finally, drizzle everything with the honey and your tart is assembled. Then unmold it from the tart pan and serve it warm!
Notes
- Variety of Figs: You can use any variety of figs for this tart. Just ensure they are ripe for the best flavor.
- Nut Swap: Though this recipe calls for pistachios, you can easily substitute with other nuts like pecans, walnuts, or even almonds, depending on what you have on hand or your taste preference.
- Cheese Options: If you’re not a fan of goat cheese, you can also use ricotta or cream cheese as alternatives. Each will lend a unique flavor profile to your tart.
- Drizzle Choices: The honey drizzle adds a sweet element to the tart, but you could also experiment with other drizzles like balsamic glaze or maple syrup.
- Pastry Making: For best results, the butter should be very cold when making the pastry. This ensures a flaky and crisp crust.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Cook times were spot on, I wasn’t sure about cooking the goat cheese and crust for 30 whole minutes, but it was perfect! This is a great mix of flavors, creating a unique, pretty dessert that isn’t packed with sugar. My figs didn’t have much flavor so I added a balsamic drizzle with the honey. I had to swap the pistachios for pecans, which was good…but I think the pistachios (as recommended) would have been better for crunch and flavor.
Looks great, so glad you enjoyed it!
Question: Do you think phyllo dough would work as the base and not need to be blind baked?
Absolutely! Phyllo dough can indeed be a lighter alternative to traditional tart dough. It doesn’t need blind baking as it crisps up nicely during the baking process. However, it does have a different texture and flavor, more delicate and flaky. If you’re a fan of phyllo, feel free to experiment and make the recipe your own!