Caramelized Fig Tart
- Vegetarian
- Energy Kcal 449
- Carbohydrates g 69.6
- of which sugars g 45.8
- Protein g 5.9
- Fats g 16.1
- of which saturated fat g 8.84
- Fiber g 4.2
- Cholesterol mg 109
- Sodium mg 106
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 60 min
- Serving: 8
- Cost: Low
- Note + the resting time for the shortcrust pastry
PRESENTATION
Fresh fig desserts don’t get much more family-friendly than a classic caramelized fig tart—it’s a real table-brightener and an easy favorite. That beautiful soft crust lays the perfect base for mild, luscious figs that almost melt into a sweet tart dough—all finished with a golden caramel layer that really looks nice on the plate. Warm, earthy fig flavor mingles with just enough sweetness to keep each bite great…something about that moist texture with the fruity top makes every slice go fast at family dinners. When holiday feasts or birthdays come around, this caramelized fig tart wins compliments for its pretty appearance and crowd-pleasing feel—nobody can skip dessert. Kids love the way the sweet fig flavor balances out with a crisp base, and adults will talk about the solid balance of flavors all night…always a table highlight. If you want to impress but need something they’ll all eat, this is your pick—honest, simple flavors baked into a friendly dessert that’s real DEAL delicious.
Busy weeknights or Sunday brunches, the classic fig tart recipe shines with versatility. For families who want that nice crunch and soft bite, a fig tart offers something you can enjoy plain or dress up—swap in those caramel drizzles or try toasted nuts to make it extra special (perfect for those little moments when you want to elevate the mood). Kids—and grownups—enjoy this one topped with a scoop of vanilla ice cream or homemade whipped cream (DO IT, trust me), and honestly, the regional fig tart variations mean there’s always a new take if you’re craving great fig flavor. Home bakers appreciate how fig tarts stick around on the favorites list, since you can bring it to a picnic, set it down at a potluck, or just celebrate Friday night at home. Ideal for gatherings, reliable for quick treats, and—even better—easy to slice for big groups, this caramelized fig tart brings adaptable fun straight to the dessert table. When you’re after a recipe that always works, keeps people happy, and feels truly homemade, families turn to this tart over and over again. Everyone comes back for seconds, guaranteed.
You might also like:
INGREDIENTS
- Ingredients for the crust (for a 9.5-inch pan)
- Butter ½ cup (125 g) - cold from the refrigerator
- Type 00 flour 2 cups (250 g)
- Egg yolks 2
- Powdered sugar ¾ cup (100 g)
- Vanilla bean 1
- Fine salt 1 pinch
- for the fig compote
- Figs 1.8 lbs (800 g) - black
- Sugar ¼ cup (50 g)
- Red wine 1 oz (30 g)
- Cornstarch 4 tsp (10 g)
How to prepare Caramelized Fig Tart
To prepare the caramelized fig tart, start with the preparation of the Shortcrust pastry. Place in the bowl of a food processor fitted with blades: flour, powdered sugar, a pinch of salt, and the seeds of a vanilla bean 1 (to extract them, simply cut the bean and scrape the contents with a sharp knife). Also add the cold butter from the refrigerator, cut into cubes 2, and run the mixer until the butter is as fine as sand, then add the egg yolks 3.
Blend again until you get large crumbs 4. Transfer the mixture to a work surface and quickly work it with your hands 5, without warming it too much. Once you have a homogeneous mixture, shape it into a disc 6, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Meanwhile, work on the fig compote. Peel your figs 7 and cut them into 4 wedges 8. Pour granulated sugar into a saucepan, along with the wine 9.
Let the sugar dissolve with the wine over low heat and add the figs 10, stir everything together and let it cook for about 20 minutes 11. Once cooked, collect a few tablespoons of the juice they released and add it to a small bowl with the cornstarch, and whisk quickly to avoid lumps 12.
Add the liquid back into the pan 13, stir and let everything cook for 5-6 minutes until the compote thickens 14, and place it in a baking dish to cool 15.
At this point, take your pastry from the refrigerator and roll it out on a lightly floured surface, creating a circle about 1/8 inch thick 16. Using a rolling pin, lift the rolled-out pastry and gently place it on a 9.5-inch circular tart pan 17. Press the pastry into the pan and use a small knife to trim any excess that hangs over the edges 18.
Prick the bottom of the tart with the tines of a fork 19, place a disc of parchment paper over the tart and pour in ceramic baking beads 20 (or dried beans), so that during baking the pastry doesn't puff up. Proceed with blind baking, baking your pastry in a preheated static oven at 355°F for 20 minutes (if using a convection oven, bake the crust at 320°F for about 15 minutes). Then remove the beads and continue baking for 5-6 minutes during which the pastry should turn golden but not overbake 21.
Let the pastry cool and only when the fig compote is also cool can you pour it over the base of your tart 22. Smooth the surface well 23 and start caramelizing the figs. Clean the figs needed for decoration by rinsing them very gently with cold water and, without peeling them, cutting them into 4 wedges 24.
Place the sugar in a pan 25 and let it caramelize, adding the butter as soon as the sugar starts to dissolve 26. Stir with a wooden spoon until you obtain an amber caramel 27.
At this point, add the figs and let them caramelize on both sides for a couple of minutes 28. Then using a spatula and being careful not to burn yourself, place the caramelized figs on the tart 29. Finish decorating your caramelized fig tart and serve it 30.