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Fig Tart

Figs are one of those marmite foods... you will either love them or hate them.  Me, I love adore them - the sweet taste and soft texture with that ever so slight crunch makes them one of my favourite fruits.

This decadent dessert from Gill is one she's adapted from her Rick Stein cook book. It is a perfect way to enjoy this ancient fruit, and once the pastry is done, the filling is super simple and really impressive!

If you're lucky enough to grow your own - or know someone who does - then you're probably enjoying an abundance of fruit this year. They tend to fair better in warmer climates - Gill made this lovely tart while on holiday in France as they need both sun and shelter to crop well.  

If, like most of us, you're using shop bought then choose plump fruits with a rich, deep colour and sweet fragrance that are free from bruising.  Keep them in the fridge but for best flavour, eat at room temperature. 

Figs are rich in minerals including potassium, calcium, magnesium, iron and copper and are a good source of the antioxidant vitamins A, E and K so they're really good for you. 

Although we may have paid to that by wrapping ours in a sweet pastry pie! 


Preparation Time:
40 minutes
Cooking Time:
40 minutes
Serves: 8


  • 170g plain flour, sifted, plus extra for dusting
  • Pinch salt
  • 100g unsalted butter cubed
  • 50g caster sugar
  • 1 egg yolk
  • 50ml double cream
  • 500g mascarpone cheese
  • 6 tbsp clear honey
  • 6 large 7 medium or 8 small fresh figs halved with stems trimmed


    1. For pastry, mix flour, salt and butter until it resembles breadcrumbs, then stir in sugar

    2. Mix egg yolk and cream, and add to the flour mixture so that it comes together to form a dough

    3. On a floured surface, roll out the pastry and use it to line a 26cm, loose-bottomed flan tin

    4. Trim the edges of the pastry, cover with cling film and rest it in the freezer for 30 minutes.

    5. Heat oven to 360F/180C/Gas 4

    6. Line pastry with baking parchment, fill with baking beans or rice and bake blind for 10 minutes

    7. Remove paper and beans. Cook for further 3 minutes

    8. Take out of oven. Lower temperature of the oven to 320F/160C/Gas 3

    9. Soften the mascarpone with the honey in a saucepan over a low heat. Pour into the pastry case, then lay the figs on top, cut side up

    10. Bake for 30 minutes until just starting to turn golden around the edges. To serve, allow to cool before removing from the tin and cutting