Fig Tartlet
Published on July 10, 2026
There’s something special about baking with fruit at the peak of the season. Sweet figs pair beautifully with nectarines, peaches, blackberries, raspberries, or even a handful of blueberries, creating a dessert that’s both simple and elegant. Whether you’re hosting friends or ending a quiet evening on the patio, these tartlets are a beautiful reminder that the best recipes often begin with what’s growing nearby.
Fig Tartlet
Ingredients
Pastry
- 2 cups plain (all purpose) flour
- 3 teaspoons fine sugar
- 150 g unsalted butter, cold
- 4 tablespoons iced water
*substitute = Defrost pie crust in the freezer section at specialty grocery
Filling & Crumble
- 6 figs, sliced (approx 1 cup of sliced fruit if substituting)
- ¼ cup sugar
- ¼ cup brown sugar
- 1/3 cup plain flour
- 1 teaspoon ground cinnamon
- 55 g (or ¼ cup) unsalted butter, softened
- 1 egg white, whisked
Vanilla Whipped Cream
- 1 cup whipped cream (whip till gentle peaks, not stiff)
- 1/2 teaspoon vanilla extract
- 1 T powder sugar
Garnish
- Lemon Zest
Directions
To make the pastry crust, place flour, sugar and butter in the bowl of a food processor and pulse until the mixture resembles coarse breadcrumbs. With the motor running, add the iced water and process until the mixture starts to form a dough. If dry, add a drop of iced water at a time utill the correct consistency. Do not overwork. Knead lightly on a floured work surface until dough just holds together. Divide dough in half and create 2 round discs. Wrap each in plastic wrap. Refrigerate for 20 minutes. You may freeze one and use later.
Preheat the oven to 180°C (350°F). To make the crumble, combine the sugar, brown sugar, flour, cinnamon and butter. Rub butter into the mixture with your fingertips until crumbly.
Roll out the pastry to ⅛-¼” thick round shape. Sprinkle on 1/3 of the crumble mixture in the center leaving 2” around for folding up the sides. Layer the sliced figs on top. Fold in the sides of the pastry, brush with egg white and cinnamon sugar. Sprinkle the remaining crumbleover the fruit in the center. Bake for 20-30 minutes until pastry is golden brown.
While the tart is baking, whisk the whipping cream. Serve tart in slices with a generous dollop cream and sprinkle with lemon zest. May serve warm or at room temperature.
