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Fig, Honey and Mascarpone Tart

This tart brings out the best "start of Fall" flavors with fresh figs, cool mascarpone and honey filling, and a warming black pepper and pistachio crust. It's the perfect way to say "goodbye" to Summer and "bring it on" to Fall.
Total Time 6 hrs 30 mins
Course Dessert
Cuisine American
Servings 8


Tart Dough:

  • 1 large egg yolk at room temperature (save egg white for a later step)
  • 2 Tbsp heavy cream
  • 1 tsp vanilla
  • 1/2 cup cold, cubed butter
  • 1 1/4 cup all-purpose flour 
  • 1/4 cup powdered sugar
  • 1/3 cup pistachios, salted and roasted (I buy these already done)
  • 1/2 tsp salt
  • 1 tsp cracked black pepper

Filling Ingredients:

  • 1 cup mascarpone cheese
  • 2/3 cup cup vanilla greek yogurt 
  • 1/3 cup honey
  • 1/2 tsp vanilla 


  • 8-10 figs, depending on size
  • Honey 
  • Coarsely chopped pistachios


  • Whisk cream, egg yolk and vanilla in a small bowl, set aside.
  • Combine 1/3 cup of pistachios with 1/4 cup of flour in a food processor and pulse until finely ground. Add the remaining flour, powdered sugar, salt and black pepper. Pulse until combined.
  • Add butter and pulse until pieces are the size of dimes. Slowly add the liquid mixture, while pulsing, until dough just starts to come together.
  • Remove from the food processor and, careful not to over mix, combine dough into a flattened rectangle. Cover in plastic wrap and chill for 2 hours.
  • After the dough has chilled, remove plastic wrap and roll dough to 1/4" think on a lightly floured surface. Place in tart pan. Fold excess dough inward to create a thicker crust around perimeter. Take a knife and trim off the excess dough to create a smooth and level edge. Chill for 1 hour. 
  • After tart dough is chilled, line the inside of tart with aluminum foil and fill with beans or pie weights.
  • Bake at 400 degrees for 18-20 minutes or until edges begin to turn a golden brown. Remove foil and bake crust for another 6-7 minutes or until the bottom is fully baked and golden brown.
  • Brush crust with egg white immediately after coming out of the oven. (This will prevent crust from becoming soggy) Allow the crust to cool completely.
  • Mix mascarpone, greek yogurt, honey and vanilla until smooth.
  • Fill tart 1/2 way with mascarpone filling. Thinly slice 3-4 figs, depending on size, and lay them in a single layer on top of filling. Top with the remaining mascarpone filling. Smooth out top with offset spatula or back of spoon. 
  • Chill in the fridge for 2-3 hours or until filling is set.
  • Slice in 8-10 pieces. Garnish with figs, honey, and chopped pistachios
Keyword Bakery