Include in Print View:

🍯 Fig & Honey Tart

Ingredients
  • 1 sheet puff pastry (thawed)
  • 6 ripe 6–8 figs, halved
  • 120 g ricotta or mascarpone (½ cup)
  • 2 tbsp honey (plus extra for drizzling)
  • 1 tsp vanilla extract
  • Zest of ½ lemon
  • 2 tbsp chopped pistachios or almonds
Instructions
  1. 1
    Preheat oven: 400°F (200°C).
  2. 2
    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.
  3. 3
    Make filling: Mix ricotta/mascarpone with 1 tbsp honey, vanilla, and lemon zest. Spread onto cooled base.
  4. 4
    Assemble: Arrange figs cut-side up over filling. Drizzle with remaining honey.
  5. 5
    Bake: 15–20 minutes until pastry is golden and figs slightly caramelized.
  6. 6
    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.
Read it online: https://wayfarerspantry.com/thepantry/recipe/%f0%9f%8d%af-fig-honey-tart/