I made a Fresh Fig Tart with honey mascarpone and figs glazed like candy and trust me you will want to keep scrolling.

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I’m obsessed with this fig and honey mascarpone tart because it tastes like a sweet shock on a lazy afternoon. I love the tang of mascarpone cheese against syrupy figs and the way honey glints on every slice.

It’s a Fresh Fig Tart that doesn’t pretend to be fancy. I adore Easy Tarts, and this one looks like it took forever but actually feels effortless.

But the texture is what gets me: silky filling, soft fruit, crisp edges. I want it every summer.

No fuss, just bright, sticky, utterly addictive dessert. I’ll eat the whole thing, guilty and proud, often.

Ingredients

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Flour: the crust’s backbone, gives that tender, slightly chewy bite.
Sugar: adds subtle sweetness, helps the crust brown nicely.
Salt: wakes up flavors, keeps the tart from tasting flat.
Butter: cold bits make flaky layers, rich and buttery mouthfeel.
Ice water: brings dough together without melting the butter.
Egg brush: gives a golden shiny crust, looks bakery-fresh.
Mascarpone: creamy, lush filling that’s soft and slightly tangy.
Heavy cream: makes the filling silkier and more dreamy.
Honey (filling): floral sweetness that’s natural and cozy.
Honey (glaze): glossy finish and extra sticky, delicious sheen.
Powdered sugar: adds quick sweetness and light texture contrast.
Vanilla: warm, familiar note that makes it taste homey.
Lemon zest: bright, tiny pops of citrus throughout.
Figs: jammy, chewy slices with a delicate earthy sweetness.
Lemon juice: a touch of tang for the glaze, optional.
Thyme or mint: fresh herbal spritz, pretty and aromatic.
Basically, this mix makes a simple, pretty dessert everyone wants.

Ingredient Quantities

1 1/4 cups (150 g) all purpose flour

2 tablespoons granulated sugar

1/4 teaspoon fine salt

8 tablespoons (113 g) unsalted butter, cold and diced

2 to 3 tablespoons ice water

1 large egg (optional, for brushing the crust)

8 ounces (225 g) mascarpone cheese, chilled

1/4 cup (60 ml) heavy cream

3 tablespoons honey, plus 2 to 3 tablespoons more for glazing

2 tablespoons powdered sugar (or to taste)

1 teaspoon vanilla extract

1 teaspoon finely grated lemon zest

6 to 8 fresh figs, ripe but firm, sliced

1 teaspoon fresh lemon juice (optional, for glaze)

Fresh thyme or mint leaves for garnish (optional)

How to Make this

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1. Make the crust: in a bowl whisk 1 1/4 cups flour, 2 tbsp granulated sugar and 1/4 tsp fine salt, cut in 8 tbsp cold diced butter with a pastry cutter or fingers until mixture looks like coarse crumbs with some pea sized bits left.

2. Add 2 to 3 tbsp ice water a tablespoon at a time, stir until dough just comes together, don’t overwork it, press into a disk, wrap and chill at least 20 minutes (or 10 in the freezer if you’re rushed).

3. Preheat oven to 375°F (190°C). Roll chilled dough on a floured surface to fit a 9 inch tart pan, ease it into the pan, trim edges and prick the base lightly with a fork.

4. Optional: beat 1 large egg and brush the crust for a deeper color. Line crust with parchment and fill with pie weights or dried beans, blind bake 12 to 15 minutes, remove weights and paper, bake 5 to 7 more minutes until golden and cooked through. Cool slightly.

5. While crust bakes combine filling: in a bowl beat 8 oz chilled mascarpone, 1/4 cup heavy cream, 3 tbsp honey, 2 tbsp powdered sugar (taste and adjust), 1 tsp vanilla extract and 1 tsp finely grated lemon zest until smooth and spreadable; don’t overbeat or it can get loose.

6. Spread the mascarpone filling evenly into the cooled tart shell, smooth the top with a spatula, you can chill the tart briefly if the filling feels soft.

7. Slice 6 to 8 ripe but firm figs into halves or thin wedges and arrange them prettily on top of the mascarpone, overlap slices for a nice pattern.

8. Make a simple glaze by warming 2 to 3 tbsp honey with 1 tsp fresh lemon juice optional in a small saucepan or microwave until runny, brush gently over the fig slices to give shine and help them keep.

9. Chill the finished tart for at least 20 minutes so flavors settle and the filling firms up, though it’s fine served right away if you’re impatient.

10. Garnish with fresh thyme or mint leaves if you like, slice with a sharp knife wiped between cuts for clean pieces, and serve within a day for best texture and flavor.

Equipment Needed

1. 2 mixing bowls (one for crust one for filling)
2. Measuring cups and spoons (for flour, sugar, butter, etc)
3. Pastry cutter or clean fingers to cut in the butter
4. Rolling pin and extra flour for dusting
5. 9 inch tart pan with removable bottom
6. Fork for pricking and a sharp knife for slicing figs and cutting servings
7. Pastry brush and small saucepan or microwave-safe bowl for warming honey
8. Parchment paper plus pie weights or dried beans for blind baking
9. Offset spatula or rubber spatula to spread the mascarpone and smooth the tart

FAQ

Q: Can I make the crust ahead of time? A: Yes, you can make the dough, shape it into a disk, wrap it tight in plastic and chill it for up to 48 hours. If you need longer, freeze it for up to 1 month. Thaw in the fridge before rolling, it’s easier to handle when cold.

Q: What if I don't have mascarpone, can I substitute something? A: You can mix equal parts cream cheese and heavy cream to mimic mascarpone, beat until smooth. Texture and flavor will be slightly tangier, but it works in a pinch.

Q: How do I stop the crust from getting soggy under the filling? A: Blind bake the crust for 10 to 12 minutes after docking or lining with parchment and weights, then brush with the beaten egg or a thin layer of melted chocolate, or a quick spoon of warmed honey, to seal it before adding the mascarpone mix. This keeps it crisp.

Q: My figs are super ripe and soft, will that be a problem? A: Overripe figs can make the tart runny. If they are very soft, slice them thicker, pat dry, and toss lightly with a little cornstarch or powdered sugar to absorb extra juice. Or use slightly less for topping.

Q: Can I make this tart vegan or dairy free? A: You can try a vegan crust and use a plant based cream cheese or coconut cream thickened with a bit of cashew cream to replace mascarpone, and swap the honey for maple or agave. Flavor will change, but it still can be delicious.

Q: How do I get that glossy honey glaze on the figs without making them sticky? A: Warm 2 to 3 tablespoons honey with a teaspoon lemon juice or a splash of water until runny, brush it on lightly with a pastry brush just before serving. Don’t overdo it, a thin coat gives shine without making everything sticky.

Fig And Honey Mascarpone Tart Recipe Substitutions and Variations

All purpose flour: use pastry flour for a flakier crust, or swap half the AP flour for whole wheat pastry flour for a nuttier flavor (measurement stays the same, but the crust may be slightly denser).
Unsalted butter: replace with cold, solid coconut oil (use same weight) for a dairy free crust, or use a vegan block margarine meant for baking; keep it cold and diced just like butter.
Mascarpone cheese: you can use full fat cream cheese softened mixed with 1 to 2 tablespoons sour cream to mimic mascarpone’s tang and texture, or try ricotta pressed and blended for a lighter filling.
Fresh figs: substitute ripe pears or sliced apricots for a similar texture and sweetness, or use dried figs rehydrated in warm water or a splash of liqueur for a more concentrated fig flavor.

Pro Tips

1. Keep the butter and water super cold. Work quickly so you still see little pea sized butter bits in the dough; they make the crust flaky. If the butter starts to soften, pop the dough in the fridge for 10 minutes before rolling.

2. Blind bake with parchment and weights, then bake a few minutes more after removing them. That stops a soggy bottom. If you dont have pie weights, dried beans or rice work fine, just dont use them later for food.

3. Chill the mascarpone mixture briefly if it feels too loose before spreading it in the shell. Overbeating mascarpone or whipping in too much cream makes the filling runny, so beat until just smooth and scoopable.

4. Warm the honey only until it’s thin enough to brush, dont boil it. A light glaze while the figs are room temperature gives shine and prevents the fruit from drying, but too-hot honey will wilt them.

Fig And Honey Mascarpone Tart Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I made a Fresh Fig Tart with honey mascarpone and figs glazed like candy and trust me you will want to keep scrolling.

Servings

servings

Calories

526

kcal

Equipment: 1. 2 mixing bowls (one for crust one for filling)
2. Measuring cups and spoons (for flour, sugar, butter, etc)
3. Pastry cutter or clean fingers to cut in the butter
4. Rolling pin and extra flour for dusting
5. 9 inch tart pan with removable bottom
6. Fork for pricking and a sharp knife for slicing figs and cutting servings
7. Pastry brush and small saucepan or microwave-safe bowl for warming honey
8. Parchment paper plus pie weights or dried beans for blind baking
9. Offset spatula or rubber spatula to spread the mascarpone and smooth the tart

Ingredients

1 1/4 cups (150 g) all purpose flour
2 tablespoons granulated sugar
1/4 teaspoon fine salt
8 tablespoons (113 g) unsalted butter, cold and diced
2 to 3 tablespoons ice water
1 large egg (optional, for brushing the crust)
8 ounces (225 g) mascarpone cheese, chilled
1/4 cup (60 ml) heavy cream
3 tablespoons honey, plus 2 to 3 tablespoons more for glazing
2 tablespoons powdered sugar (or to taste)
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
6 to 8 fresh figs, ripe but firm, sliced
1 teaspoon fresh lemon juice (optional, for glaze)
Fresh thyme or mint leaves for garnish (optional)

Directions

Make the crust: in a bowl whisk 1 1/4 cups flour, 2 tbsp granulated sugar and 1/4 tsp fine salt, cut in 8 tbsp cold diced butter with a pastry cutter or fingers until mixture looks like coarse crumbs with some pea sized bits left.
Add 2 to 3 tbsp ice water a tablespoon at a time, stir until dough just comes together, don’t overwork it, press into a disk, wrap and chill at least 20 minutes (or 10 in the freezer if you’re rushed).
Preheat oven to 375°F (190°C). Roll chilled dough on a floured surface to fit a 9 inch tart pan, ease it into the pan, trim edges and prick the base lightly with a fork.
Optional: beat 1 large egg and brush the crust for a deeper color. Line crust with parchment and fill with pie weights or dried beans, blind bake 12 to 15 minutes, remove weights and paper, bake 5 to 7 more minutes until golden and cooked through. Cool slightly.
While crust bakes combine filling: in a bowl beat 8 oz chilled mascarpone, 1/4 cup heavy cream, 3 tbsp honey, 2 tbsp powdered sugar (taste and adjust), 1 tsp vanilla extract and 1 tsp finely grated lemon zest until smooth and spreadable; don't overbeat or it can get loose.
Spread the mascarpone filling evenly into the cooled tart shell, smooth the top with a spatula, you can chill the tart briefly if the filling feels soft.
Slice 6 to 8 ripe but firm figs into halves or thin wedges and arrange them prettily on top of the mascarpone, overlap slices for a nice pattern.
Make a simple glaze by warming 2 to 3 tbsp honey with 1 tsp fresh lemon juice optional in a small saucepan or microwave until runny, brush gently over the fig slices to give shine and help them keep.
Chill the finished tart for at least 20 minutes so flavors settle and the filling firms up, though it’s fine served right away if you’re impatient.
Garnish with fresh thyme or mint leaves if you like, slice with a sharp knife wiped between cuts for clean pieces, and serve within a day for best texture and flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.