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

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
  • 1 stick (8 tablespoons) unsalted butter (chilled and cut into 1-inch pieces)
  • 1/4 cup ice water
  • For the Filling:
  • 8 ounces mascarpone cheese
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • For the Topping:
  • 1 pint fresh figs (sliced)
  • 1 to 2 tablespoons honey (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 one 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.