🍯 Fig & Honey Tart
Ingredients
Instructions
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Preheat oven: 400°F (200°C).
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Prepare base: Roll pastry into tart pan or leave rustic/free-form on a sheet. Dock lightly with fork. Blind bake 10 minutes if using shortcrust.
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Make filling: Mix ricotta/mascarpone with 1 tbsp honey, vanilla, and lemon zest. Spread onto cooled base.
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Assemble: Arrange figs cut-side up over filling. Drizzle with remaining honey.
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Bake: 15–20 minutes until pastry is golden and figs slightly caramelized.
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Finish: Sprinkle pistachios/almonds. Serve warm or at room temperature.
Note
- Figs: Use 6–8 ripe black figs (e.g., Black Mission). Their dark purple skin and ruby flesh create a dramatic look.
- Prep: If very ripe and soft → cut into halves/quarters for a rustic, jammy tart. If firm → slice into 4–5 thin wedges and fan them out for a more elegant finish.
- Honey: Drizzle half the honey before baking to encourage caramelization, then finish with a fresh drizzle right before serving for gloss and aroma.
- Flavor Pairing: Black figs pair especially well with pistachios — the green pops visually against the deep purple.
