Fresh figs, an earthy flavored pastry with olive oil and spices, and creamy-dense Myzithra cheese and honey filling. This is definitely one of the best fig tart recipes!
If you're new to fig tarts this is a really good recipe to try. It bursts with so many flavors that complement fresh figs so well. Red wine, orange, and sweet spices to name a few.
Ingredients
The fig tart base is made with olive oil, red wine (sweet or semisweet), orange juice + zest, cinnamon, cloves, sugar, all-purpose flour, and baking powder. To make it you simply mix all of the wet ingredients first and then incorporate the dry ingredients (basically the flour and baking powder).
This tart base recipe can also be used to make Koulourakia. You can see the Greek Easter Cookies Recipe on how to shape them nicely.
The filling is made with Myzithra cheese. Which is a Greek cheese similar to Ricotta and cottage cheese. If you can't find it where you live substitute for soft Ricotta cheese.
Other ingredients used for the filling are honey and eggs. The filling is similar to a cheesecake and all you need to do to make it is to mix the ingredients together and spread over the tart base.
The fig topping. For the topping of this fig pastry, you need 8-10 fresh figs. Any variety will do. You just cut them in half and add them on top. Press very gently to sink slightly into the cheese and sprinkle them lightly with a bit of sugar. Then let them cook together with the tart to caramelized perfection!
Pan Size
To make this easy fig tart recipe you will need either a 10-inch non-stick tart pan or a 10-inch Springform pan (the latest I used). If using a tart pan make sure that it's at least 1,5-inch (3cm) deep. Also, a removable bottom(affiliate link) makes life much easier.
Recipe Tips
- Allow the pie to cool and set on a cooling rack within its pan, for 3-4 hours before cutting and serving. So the filling gets firm.
- The tart base remains soft at the bottom. If you want a crisp tart base you can bake the base on its own for 10-15 minutes before adding the filling. Make sure you prick it many times with a fork and then add a piece of parchment paper filled with beans to prevent it from rising while baking.
Make Ahead
It's possible to make this tart ahead of time. Like a day before for example. Add everything except the figs and keep it in the fridge covered. Next day add the figs and dust them with sugar, then bake.
Storing
You can keep this tart for up to 4 days in the fridge in an airtight food container. Or you can store in the freezer for up to 3 months.
Serve With
You can serve this fresh fig tart with extra honey on top. Or even some ground nuts for an extra crunch. Such as walnuts, almonds, or pecans. Sesame seeds suit it nicely too!
Using Other Fruit Instead Of Figs
If you want to make this tart using other fruit instead, you can make it with peeled apple chunks (or pears) or pitted halved cherries. These fruits go best with all the other flavors of the tart like that of the red wine, orange, and spices.
Recipe
Fig Tart With Honey And Cheese
Ingredients
For The Tart Base:
- 260 grams (2 cups + 2 tablespoons) all-purpose flour
- ½ teaspoon baking powder
- 125 ml olive oil
- 60 ml sweet or semisweet red wine
- 60 grams (¼ cup) sugar
- 2 tablespoons fresh orange juice
- ½ orange zested
- ½ teaspoon ground cinnamon
- â…™ teaspoon ground cloves
For The Tart Filling:
- 400 grams (14 ounce) Myzithra cheese you substitute with soft Ricotta
- 150 grams (5.3 ounce) honey
- 2 medium-sized eggs lightly beaten
- 8-10 fresh figs rinsed and dried
- sugar to dust on figs
Instructions
- Preheat oven to 350°F 175°C.
Make The Tart Base:
- Stir together the flour with baking powder.
- In a mixing bowl add all of the remaining ingredients and whisk to combine until sugar dissolves.
- Gradually stir in the flour until you have a soft non-stick dough.
- Cover with plastic wrap and rest in the fridge for 30 minutes.
- Grease a non-stick tart tin that's at least 2-inch (5 cm) deep (or use a 10-inch non-stick Springform pan) with cooking spray or vegetable oil.
- Take pieces of the dough and arrange them in the pan here and there. Press with your hands or use a measuring cup to press the dough and form a flat base. Raise it by 2 cm (¾ inch) on the edges.
- Prick the base many times with a fork.
Make The Tart Filling:
- In a mixing bowl add the Myzithra cheese, the beaten eggs, and the honey. Whisk to combine and become as smooth as possible.
- Pour the thick mixture over the base and smoothen it with a spoon.
- Cut the figs in half and place them on top. Allowing their skin side to gently sink into the cheese cream.
- Dust some sugar on top of the figs.
- Bake for 40 to 45 minutes or until the cream is set and deep golden on top and slightly brownish on the edges.
- Remove the tart from the oven and allow to cool down to room temperature on a cooling rack.
- Then cut into 8 pieces and serve.
Part 2 of my review. Outstanding! My team at work was in awe. My husband loved it too when I brought him home a slice. What was a delightful surprise is that the crust tasted similarly to melomakarina . The flavors were rich but not overly so, and for a dessert it was somewhat healthy! I will definitely make this again. The figs came from our tree and was glad I found something different to do with them. The reason for my original concern is that the filling seemed quite runny compared to the description. I actually added 18 min to the bake time, it came out perfect. I also did a blind bake on the crust for 10 min., the day before. Thank you .
You're most welcome! So glad to hear everyone enjoyed! Sometimes baking time may vary from one oven to another but it's good to know everything turn out alright in the end.
Still in the oven, so I can’t give it 5 stars yet. Planning on bringing this to work tomorrow, but I’m a bit worried. The filling was not firm at all, I had to use ricotta (as we do not have myzithra here). The figs didn’t sink, but I didn’t have to push them gently either! I’ve used your recipes before without fail. This looks delicious as usual with your posts. This is the first one where I’m not so sure. I remain hopeful.
Hello Zaferia, the filling is supposed to be a bit runny. The eggs will make it set while it bakes. What type of Ricotta did you use?