A Little Love Letter to Figs

Let me tell you a little story about figs.

I always thought they were those prune-like, wrinkly things with delusions of grandeur—the kind of fruit you find in ancient myths, romantic poetry, or your great aunt’s enigmatic jam. But then… I made this tart. And now I’m convinced figs are the best thing that can happen to you.

This tart came to life on a sunny Friday afternoon when I should have been doing laundry. Instead, I decided to live my best pastry life.  And so I present to you: The Delicious Fig Tart. Buttery pastry. Luscious cheese cream. And a generous crown of figs that almost convinces you it’s healthy food. It’s simple, it’s sophisticated, and just showy enough to make you feel like the star of your own film.

Ingredients:

For the Tart Shell:

• 115 g butter, room temperature
• 3 tablespoons coconut sugar (or brown sugar)
• 1/2 teaspoon kosher salt
• 125 g all-purpose flour (or pastry flour)
• 1 large egg yolk

For the Filling:

• 8 ripe figs, halved
• 3 tablespoons honey
• 3 sprigs of rosemary
• 225 g mascarpone cheese or cream cheese, at room temperature
• 115 g goat cheese
• 80 g Greek yogurt
• 1/2 teaspoon vanilla extract

‍ Instructions:

1. Make the Tart Dough

• Cream butter and sugar until fluffy (3 min).
• Mix in flour and salt, then add egg yolk. Mix until the dough forms.
• Wrap and chill for at least 1 hour.

2. Roll & Bake the Tart Shell

• Roll dough to 0.5–0.6 cm thick. Line a 23–25 cm round tart pan. I used a different shape of a tart pan.
• Chill in the pan for 30 minutes.
• Preheat oven to 175°C.
• Line with parchment, fill with pie weights, and bake for 30–40 minutes.
• Remove weights, bake 5 more minutes until golden. Cool completely.

3. Roast the Figs

• Place figs cut side up on a parchment-lined tray.
• Sprinkle with brown sugar and rosemary leaves.
• Roast at 200°C for 15–20 min until caramelized (watch closely).

4. Make the Filling

• Whip mascarpone and goat cheese until smooth.
• Add yogurt, vanilla, and honey. Whip until creamy. Adjust the sweetness to taste.

5. Assemble the Tart

• Spread cheese filling into the cooled tart shell.
• Top with roasted figs.
• Chill for 1 hour or overnight.
• Optional: drizzle with extra honey before serving.

Final Thoughts
This tart will not solve your problems. It won’t pay your bills or solve your inbox. But it will give you 12 uninterrupted minutes of pure sensory delight—and that’s no small thing. Serve it to the people you adore, or eat it alone in a silk robe while watching French cinema without subtitles (pretend you’re fluent—it’s part of the magic).

And remember: life is short. Eat the figs. Bake the tart. Become your own damn heiress.

Bon appétit,
Madame Figélina