Roasted Fig Tart with Mascarpone Cream Recipe
Roasted Fig Tart with Mascarpone Cream, Honey and rosemary—using fresh figs, lightly roasted and caramelized in the oven.
How to Make the Best Roasted Fig Tart with Mascarpone Cream
This elegant roasted fig tart is the perfect late-summer dessert when fresh figs are at their peak. The buttery, golden crust provides a delicate base for the creamy mascarpone filling, while the roasted figs add a beautiful caramelized sweetness that’s impossible to resist.
The secret to this French-inspired tart lies in its layers of flavor and texture. The shortbread-style crust is rich and tender, the mascarpone cream is silky smooth with just a hint of tang from the goat cheese, and the honey-roasted figs bring an irresistible depth of sweetness. Fresh rosemary adds an unexpected but delightful aromatic note that elevates the entire dessert.
Whether you’re serving this at a dinner party or enjoying it as a special weekend treat, this fig tart is sure to impress. The components can be made ahead, making it an ideal dessert for entertaining. Simply assemble just before serving for the best presentation.
Roasted Fig Tart with Mascarpone Cream
Roasted Fig Tart with Mascarpone Cream, Honey and rosemary—using fresh figs, lightly roasted and caramelized in the oven.
Ingredients
Tart Crust
Roasted Figs
Mascarpone Cream
Instructions
Make the Tart Crust
- Cream the butter and sugar together until light and fluffy for 3 minutes, using a stand mixer with the paddle attachment, stopping on occasion to scrape down sides and bottom.
- Add the flour and salt and mix on low speed until fully incorporated, about one minute.
- Add the egg yolk and continue to mix on low speed until the dough comes together, about 30 seconds. Wrap in plastic wrap and refrigerate for one hour (or up to 4 days).
Roll and Bake the Crust
- Remove tart dough from the refrigerator. Flour your work surface really well so the dough does not stick, and sprinkle the top of the dough with a little flour.
- With a rolling pin, flatten to the desired shape. A 13 by 4-inch tart pan or a 9-inch to 10-inch round tart pan will work well. Roll out dough, starting in the middle and rolling outward, to a 1/4 inch thick disk or rectangle.
- Don't worry if dough tears or crumbles—it's easily patched or pressed together in the tart pan. Lift over the rolling pin and place in a tart pan with removable bottom.
- Patch holes or tears by pressing dough with fingers. Press dough into sides, corners and bottom. Roll the rolling pin over the top of the tart pan for a clean even edge.
- Refrigerate for 30 minutes—this is important. Cover with parchment and fill with pie weights or dry beans.
- Bake at 350F for 30-40 minutes, positioned in the center of the oven, until edges are golden. Remove weights and parchment, continue baking until perfectly golden, another 5 minutes or so. Let cool and remove tart ring.
Notes
- The tart dough can be made up to 4 days ahead and refrigerated.
- For best results, use ripe, in-season fresh figs.
- The mascarpone cream can be made ahead and stored in the refrigerator until ready to assemble.
