• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cook with Erica
  • Home
  • About Me
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Bread
    • Soul Food + Southern Food
    • German Recipes
    • Turkish Recipes
    • Street Food
  • Inspiration
  • Travel Adventures
  • What’s Cooking
  • Blog
  • Mental Health Soul Food
You are here: Home / Recipes / Dessert / Fresh Fig Tart Recipe

Fresh Fig Tart Recipe

November 15, 2018 by eeturner Leave a Comment

Ripe & sweet fresh figs, layered on a butter-crust and drizzled with a cinnamon-honey butter!

Figs are one of the oldest fruits recorded in human history and I think one of the most underrated. They are sweet and satisfying to eat a couple but I also love creating recipes around them.

DSC09274

For this recipe, it is important to have fresh figs so if you cannot find them, try substituting another fruit like apples, peaches or plums.

Here’s the recipe:

DSC09269

Fresh Fig Tart

  • 15-20 fresh figs (cut into quarters)
  • 1 pre-prepared pie crust
  • 4 TBSP melted butter
  • 1 tsp ground cinnamon
  • 1 TBSP honey
  • flour (for dusting & rolling out the dough)

Preparation:

Pre-heat the oven to 375F/190C.

Cut the figs into quarters.

DSC09270

Dust a large countertop with a bit of flour and proceed to roll out your pie crust until it forms a nice circular shape (approx. 14 inches in diameter).

Then brush 1 TBSP of butter onto a parchment lined baking sheet and transfer the dough onto the parchment paper.

Brush the center of the dough with 1 TBSP of melter butter.

Then arrange the fig quarters to create a beautiful design. Note: I like to go in a circular shape with the figs facing flesh side upward.

Then in a small bowl, whisk together the honey, butter and cinnamon. Using a pastry brush, brush the figs with the cinnamon-honey butter.

DSC09272

Then fold up the sides of the tart, piece by piece towards the figs. Note: there’s no science to this but I love to overlap of the dough as I fold. I think this creates a really rustic but beautiful end product.

DSC09273

Then bake until the dough is lightly browned and the figs are bubbly and delicious (approximately 20-30 minutes)

Allow the tart to cool for about 10-15 minutes and then cut slices (like a pizza), enjoy with a dollop of whipped cream (if you wish) and enjoy!DSC09286IMG_5260

©All Rights Reserved

Filed Under: Dessert, Recipes, Soul Food + Southern Food Tagged With: cooking, fresh fig tart, recipes, What's Cooking

Previous Post: « Fresh & Simple Creamed Corn
Next Post: Okra and Tomatoes »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Recent Posts

Baklava Pockets – What is Baklava

Baklava pockets on a white plate with a glass of Turkish Chai and blue tea towel

About Erica

Hello, I'm Erica! I am a professionally trained cook, on-air host, recipe writer with over 20 years of experience working in the food industry. I started cooking at the age of 5 and I specialize in Southern, German, Turkish and Middle Eastern cooking. I work full time as a Recipe Developer for a well known culinary media company and I started this food blog to as a place to further develop my skills and teach others. I attended culinary school in Gaziantep, Turkey and studied German cooking first hand in Germany. Read More…

eeturner: View My Blog Posts

How to Make Oatmeal – Savory Mushroom Parmesan Oatmeal

Footer

Instagram

View on Instagram

Follow Me!

  • Instagram
  • YouTube

About Erica

Hello, I'm Erica! I am a professionally trained cook, on-air host, and recipe writer with over 20 years of experience working in the food industry. I started cooking at the age of 5 and I specialize in Southern, German, Turkish and Middle Eastern cooking. I work full time as a Recipe Developer for a well known culinary media company and I started this food blog to as a place to further develop my skills and teach others. I attended culinary school in Gaziantep, Turkey and studied German cooking first hand in Germany. Read More…

eeturner: View My Blog Posts

Kubaneh (a Traditional Yemenite Bread)

https://youtu.be/m8MYRad0E84

Copyright © 2023 Cook with Erica on the Foodie Pro Theme

Go to mobile version