Fresh Fig and Honey Tart Recipe

Fig and honey tart
Anita Schecter
Prep: 25 mins
Cook: 45 mins
Refrigerate dough: 60 mins
Total: 2 hrs 10 mins
Servings: 8 servings
Yield: 1 tart
Nutrition Facts (per serving)
377 Calories
25g Fat
38g Carbs
4g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 377
% Daily Value*
Total Fat 25g 32%
Saturated Fat 15g 75%
Cholesterol 69mg 23%
Sodium 325mg 14%
Total Carbohydrate 38g 14%
Dietary Fiber 2g 7%
Total Sugars 24g
Protein 4g
Vitamin C 1mg 7%
Calcium 49mg 4%
Iron 1mg 6%
Potassium 188mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're anything like us, you just might hunt down figs in every market during fig season. Their season is so short that we just can't stand to let any opportunity go by to make recipes with these lovelies.

If you're not in the mood to labor over a cake, this simple tart comes together so quickly that we can't resist. And the sweet and lemony cheesecake layer is small, just enough to make a perfect bite with the flaky pastry and fresh, ​honey-sweetened figs on top. This one definitely falls into the perfect late summer dessert category. Enjoy. 


For the Tart Dough:

  • 1 cup all-purpose flour

  • 2 tablespoons sugar

  • 1/2 teaspoon salt

  • 8 tablespoons (1/2 cup) unsalted butter, chilled, cut into 1-inch pieces

  • 1/4 cup ice water

For the Filling:

For the Topping:

  • 1 pint fresh figs, sliced

  • 1 to 2 tablespoons honey, or to taste

Steps to Make It

  1. Gather the ingredients.

  2. Make the tart dough by adding the all-purpose flour, sugar, salt, and butter to the bowl of a food processor. Pulse 10 to 15 times just until the mixture resembles coarse crumbs.

  3. With the machine running, pour the ice water through the feed tube and continue running until the mixture forms a dough ball.

  4. Wrap the dough in plastic and refrigerate for at least 1 hour.

  5. When ready to bake, preheat the oven to 350 F.

  6. Roll out the dough, on a well-floured surface, to about a 10-inch round.

  7. Drape the dough over your rolling pin and transfer to a 9-inch tart pan, preferably with a removable bottom.

  8. To make the filling, combine the mascarpone cheese, sugar, lemon juice, and salt in a large bowl. Using a whisk or hand mixer, stir until the sugar dissolves and the mixture is combined.

  9. Pour the batter into the prepared tart pan.

  10. Place on a baking sheet and bake for 40 to 45 minutes or until the cheese is set and the dough is a light golden brown. Allow to cool thoroughly before removing from the tart pan.​

  11. To make the topping, slice the figs and place them on top of the tart and drizzle with the honey. Serve with additional honey for people to drizzle if they like.


  • To get crisp tart edges, roll your rolling pin across the edges of the tart pan and pull away the excess raw dough.