In general. In life. If you ask me to be somewhere… I’m either 10 minutes early or 15 minutes late. If I’m 10 minutes early, I surely have arrived having forgotten both lip gloss and deodorant. If I’m 15 minutes late, at least I smell fresh while I apologize for disrespecting your time. I can’t seem to figure out how to be on time. It’s a terrible quality. I know… ugh. I have no excuse. I know.
With this tart… praise God… for once in my life I was right on time. This darling is the perfect marriage of fresh figs and summer apricots. It’s a mash of the current season. It feels indulgent and expensive. Aaaannndd it’s dang timely! It makes me feel like the wonderfully flawed and tardy adult that I really am.
I like to start where everything should start… with a crust.
This particular crust is a cornmeal crust. There’s just a hint of bite from yellow cornmeal. It’s alluring.
The egg yolk is a stable binder for the crust. All systems go!
Cold butter is quickly broken down into the dry ingredients and the egg yolk is whisked with a bit of cold water.
The two are married in a lovely ceremony involving a fork and a little elbow grease.
And eventually a disk is formed: soft, pliable, lovely.
Dough is wrapped in plastic wrap and allowed to rest in the fridge. This allows the moisture to distribute throughout the dough.
You might take this hour resting period to go out for ice cream. I did…
Apricots and figs are artfully sliced.
This crust is somewhere in between a roll out crust and a press in dough.
I used a removable bottom tart pan. It feels like a fancy thing to have in the kitchen… but I promise it’s a useful and worthy investment.
The dough is rolled to about 9 to 11-inches, placed in the tart pan, then pressed to shape within the pan.
Do you have baking beans? These are the dried beans used to weigh down the tart crust as it bakes without a filling. I think they sell a thing called ‘pie weights’ too… they’re essentially expensive, inedible beans.
This tart’s filling is a simple, no-bake situation. We’ve already put enough love and energy into the crust.
Stir together mascarpone and sour cream. Add sweetener and vanilla extract and we’re in big business!
Baked but cool shell meets sweet, cool filling.
And fruits!
Here’s the part where you can tell that I’m not a trained pastry chef… I don’t line up my fig slices perfectly. I give them the more rustic (aka piled in there) look.
This tart is best served slightly chilled, and preferably with a stunning glass of white wine. Stunning glass of white wine? Who wrote that?
The crust is a simple but earnest base. The filling has just a hint of tang and honey sweetness. The fruit… well it feels expensive and fancy. More indulgent that criminal. This recipe is from One Girl Cookie Cookbook. Inspired!
Fresh Fig, Apricot & Mascarpone Tart
adapted just slight from One Girl Cookie Cookbook
makes 1 9-inch tart
For the Crust:
1 1/4 cup all-purpose flour
1/4 cup cornmeal
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
3 tablespoons ice water
1 large egg yolk
For the Filling:
1 cup mascarpone cheese
3/4 cup sour cream
1/3 cup honey (use up to 1/2 cup honey if you’d like it sweeter)
1 teaspoon pure vanilla extract
2 fresh apricots, sliced
8 to 12 fresh figs, sliced
extra honey for drizzling (optional)
To make the crust in a medium bowl combine flour, cornmeal, granulated sugar, and salt. Add the cold butter cubes and, using your fingers, quickly break the butter up in the dry ingredients. Some of the butter pieces will be broken down to the size of small peas, other the size of oat flakes. Work quickly as to not warm the butter too much with your hands. Allow to rest in the fridge for just a few moments.
In a small bowl whisk together water and egg yolk.
Remove the butter and flour mixture from the fridge and add the wet ingredients all at once to the dry ingredients. Use a fork to bring the two together. It may at first feel like there’s not enough liquid for the dry ingredients. Keep working it together with a fork. Eventually it will come together. Sprinkle lightly with flour, form into a disk and wrap in plastic wrap.
Refrigerate dough for 1 hour. This will allow the moisture to distribute. Crust can be refrigerated for up to 24 hours.
When ready to roll out, unwrap the dough onto a lightly floured work surface. Using a floured rolling pin, roll the dough out to an 11-inch circle. If the dough starts to break up or tear as you’re rolling it, don’t panic. Simple place the dough into the tart pan and use your fingers to press it along the bottom, sides and edges. If your rolling was successful, carefully place the dough in the tart pan and press it against the sides and edges so no gaps are present. Cut any excess dough flush with the tart pan. Refrigerate dough for 20 minutes while the oven preheats.
Preheat oven to 350 degrees F.
Remove the tart pan from the refrigerator. Line the unbaked crust with a sheet of foil or parchment paper covering all sides. Fill the pan with dried beans or pie weights. Bake for 15 minutes. Rotate the pan and bake for another 15 minutes. Remove the foil and beans from the pan and bake for another 6 minutes, or until the bottom crust looks dry and the shell is a very pale golden color. Remove the pie from the oven and let the shell cool completely.
To make the filling in a medium bowl combine mascarpone and sour cream. Beat together with a wooden spoon. Add honey and vanilla extract and stir to combine. Mixture will be smooth and glossy.
When the crust is completely cool, spread the filling evenly across the bottom of the tart. Arrange sliced figs and apricots in a circular pattern on top of the filling. Drizzle with honey just before serving, if you’d like. This tart will keep, well wrapped in the refrigerator, for up to two days. It’s most lovely served the day it’s made.
Sarah
This recipe looks fabulous and I love how exotic the apricots looks! Who knew? I would never have thought to use figs. Makes any tart seem like something extra special. Thank you. I had featured u in the post of Top 7 Super Yummy Fruit Recipes on AllFreshRecipes,expect ur refreshing dishes!
Maya
I made these with only figs. The cream was splendid. The crust was somewhat dense yet also flaky. Thank you!
eabart
would this work out just as nice with blackberries & raspberries as figs are not in season… thoughts? anyone?
joythebaker
Of course. Any fruit you like would work!
roz
Actually, I’m one of your newbie followers and i’m so impressed with this fig tart that i had to comment. I’ve just got to make this and will print the recipe momentarily. congrats on all of your success and your lovely blog.
roz
Kyla
I *love* One Girl Cookies’ recipe book. My goal is to make it through the entire thing by the end of this year (except for the things I can’t possibly make, like pizzelle. While it’d be lovely to try, I’m not investing $40+ for a fancy-schmancy appliance I’ll use once).
Is it bad that I geeked out a little bit when I saw you did her recipe? No? Phew!
eabart
made this last weekend for end of summer party & talk about deliciousness… this tart’s filling made it. highly recommend when you want to feel fresh fruit decadence.
ELOSO CON BOTAS
Perfect for a summer dessert. Mascarpone+figs and almond extract are really a big business :)
marie adele
I love glasses of wine, especially those of the stunning variety.
Clara
Those slices look pretty darn perfect to me! Truth? I don’t like figs. But. BUT. This tart makes me want them stat.
Claire
Your pictures are just perfect. Although I’m not sure about the combination of mascarpone and sour cream, your pictures totally sell it.
Lauren
I understand your tardiness situation all too well!
dervla @ The Curator
I’m not sure I would make this but i have to tell you it’s the most beautiful tart I’ve ever seen! I might make it just so I can gaze at it. That’s okay, right?
Lisa
This looks amazeballs!
Dayna @kaleidoscopebrain
Ugh, Joy, I know exactly how you feel, and I am the exact same! I feel so bad when I am late, because it IS saying that I am disrespecting their time, but I really, really don’t mean to say it!, OR when I’m early, I am usually not wearing under-eye concealer, which I definitely need to wear at all times.. :) Anyway, this tart looks so beautiful, and as usual, love this post!
Katya
What’s the size of the tart pan you use? I am so making this ASAP!
anna
this is amazing. this is yumazing. you did it.
Cheryl
I know I’ve said this a few times, but I’m not even kidding. I’m absolutely making this tart, replacing the peaches with pancetta or prosciutto, and finishing with a honey glaze.. Maybe even mixing a bit of goat cheese in the mascarpone? Joy, you’re my Rosebud.
Elise M.
Oh my god. This, surely, is perfection in a tart pan. Love it!! I must try
Nicole @ the Dirty oven
Perfect and pretty. Just like you! I love this tart. It may have to be made soon. The fact that you only have to turn your oven on once is an added bonus. Loves!
Pink Peppercorn and Paprika
I want to eat those figs right off the page! Looks beyond delicious.
Christina
We made it! What decadence in that mascarpone mixture, it was so delicious. I used corn grits instead of cornmeal and it was a liiitlle bit grittier than normal — but super delicious! Figs are so sweet right now in Las Vegas! Thanks for the recipe.
Eliz
Made this with the Cup2Cup flour for my gluten-free friends birthday and oh hot damn! It was such a success, she raved about it all night long :) Thanks for saving the day yet, again!
TFB
Having just got back from Italy, I am now obssessed with mascarpone!! Thanks for the great recipe. xx
http://themusingsofateenagemind.blogspot.co.uk
Bellenza Bistro
What an exotic combination of flavors and textures!
Michelle
I love the recipe very refreshing. Now the hardest part is looking for a stunning glass of white wine LOL
joythebaker
who says that!? sheesh…
Heidi - Apples Under My Bed
Perfection! I just need to find me some winter fruit and I’m all good to go :)
Heidi xo
Lisa C.
perfectly timed, the husband brought home fresh figs & apricots from Trader Joes this week. YUMMM!
Sarah
This looks amazing!
xoxo Sarah
theantiquepearl.blogspot.com
Vivian
Damn that is one sexy tart.
Michelle @ Brown Eyed Baker
Beautiful tart, Joy! I adore figs, but fresh ones are hard to find here; if I get my hands on some I’ll definitely be making this!
Lexi @ You, Me, & A World to See
Pastry chef? I prefer your rustic one :) With a stunning glass of white wine ! haha
Elizabeth
This looks amazing! I love your work. And your words. Thank you!
Lindy
Oh wow this looks so gorgeous!!
Becca - Cookie Jar Treats
This looks remarkable. I’ve never had fresh (or dried) figs, but I do like fig newtons (those things are amazing). I wish I had a slice because I would totally try this despite my enthusasum and neglegance to try new foods.
Removable bottoms are amazing. Whoever thought of that concept should be praised in the highest manner! I don’t even use my regular cake pans anymore because I hate flippings. Just pull a tab and voila! Perfect cake! :)
Laura (Tutti Dolci)
such a pretty tart, and that mascarpone filling is perfection!
Christina
Oh my word, this looks delicious, decadent, fancy schmancy but easy to make! I would probably do them with another type of stone fruit but still, great recipe!
Eileen
Hooray for figs! This tart looks amazing–perfect for the end of summer. And who needs all the fruit exactly lined up? I think the more rustic arrangement looks great. :)
fabiola@notjustbaked
It is so lovely!!!! I love the cold filling, and cornmeal crust, brilliant. I have this issue with figs, I buy them. I eat them. Pretty much all of them way before I get a chance to make anything with them. I can’t help myself, it just a thing.
Adrienne @ Midwestern Belle
Joy, reading your blog is like taking a pie out of the oven! Such a happy, cozy feeling. Love your blog, your writing, and this recipe – yum!
Stephie @ Eat Your Heart Out
Gorgeous! I like the “rustic” look. ;-)
sarah
WOO! This is stunning! And I checked out the book…it has some really great sounding recipes! Fueling the cookbook addiction!
Liz
WOW!!! Absolutely stunning. I’m ashamed to say I’ve never had fresh figs before. This tart makes me want to go out and get some…actually, maybe I will do that right now! ;-)
Ashley @ Wishes and Dishes
I was just thinking how long it’s been since I had figs! love this….so perfect
Laia
I’ve fallen in love! This tart is perfect! Figs, apricots, mascarpone… I can wait to eat it!
Laura (Blogging Over Thyme)
Gorgeous!!
Michelle
This. This + coffee + a BFF or two. Perfection.
Carolyn
holy moly! thank you for this recipe!!! i love figs and this looks delicious, i can’t wait to try it. i make a similar fig tart where i use a mild goats cheese, lightened with sweetened whipped cream, for the filling. its amaze-balls …if you like goats cheese. xo, carolyn
christina @ smallkitchenchronicles
Just beautiful! The figs remind me of when I was a little girl in Greece. Eating fresh, ripe figs straight off the tree…thanks for helping me reminisce, Joy, you’re the best!
Mel Bee
Amen! Preach it, sister! From French baguettes to San Francisco sourdough to pizza to quiche to tart to pie to my Papa, all the best things in life are crusty!!!
Except coffee. No crust there. I’m ok with that.
Jillian@TheHumbleGourmet
Lovely! The colors are incredible.
The farmer’s market near me has green figs now…I’m thinking I might have to give in and get about 20 pounds of them.
Ann P.
Such a beautiful tart!!
Kayla@PureSweet
its beautiful, joy!
Carissa
I’ve never had a fresh fig. I keep wanting to try them, but they’re hard to find around my area. They’re so pretty once sliced!
A London View
I have just picked the first figs from the tree in my garden – only two so far but next year, when I can (fingers crossed) harvest a bowlful, I will make this gorgeous tart. Thank you for a lovely recipe!
KC @ Ink on my Apron
You have a fig tree? I’m so jealous.
Acacia
Oh my goodness I’ve been waiting for fresh figs all summer, this looks like the perfect use for them! Joy I’ve been cooking like crazy from your cookbook this summer, everything has been great but my favorite probably has to be the carrot cake pancakes I made for my sister’s birthday breakfast. I loved the way they looked in a stack with layers of the cream cheese topping. Anyway, thanks!
Mary
Wow, beautiful! And, it looks like you had as much fun shooting the photos as you did making the tart!
Elizabeth @ Dapper Paper
help! i need to pin this so I can remember to make it pronto once I get me some figs, but it won’t let me…
i have been waiting for you to post this recipe since you showed the pic on instagram. LOVE-ly.
joythebaker
aaah! should be pinable now! xo!
Elizabeth @ Dapper Paper
love you, meant it. can’t wait to make it!
KC at Ink on my Apron
Pastry chef skills are amazing, but they usually waste so much of what they’re using. Like just using the meatier part of a fig so all the slices are the same shape. Shameful.
Your tart looks perfect.
Hannah at FleurDeLicious
Love the cornmeal crust and the simple prep! Such a gorgeous, summery dessert.
Annie @ Annie's City Kitchen
I’m not quite sure why tarts with the fancy pans have always terrified me but maybe I should give them a shot? And this is embarrassing, but I’ve never eaten a fresh fig! I know, embarrassing. This recipes scares me in all sorts of wonderful ways.
Carly
That’s really beautiful! Fresh figs are intimidating to me… they’re not regularly in our midwest grocery stores and when they are I never know if they’re ripe and good to buy. But I love dried figs so maybe I’ll have to get over that and try this recipe. Happy weekend!
Meseidy
Pile it here is and excellent technique. Don’t let anyone tell you otherwise. ;)
ileana
Fancy pants. This looks so beautiful!
Ashley
Ahh, nice to see a seasonal dessert with raw fruit! Gorgeous!
Maggie @ A Bitchin' Kitchen
This is gorgeous! I have such trouble finding quality figs where I live unfortunately.
P.S. – I like the rustic look WAY better than the fancy pastry chef look!
Averie @ Averie Cooks
joy it’s gorgeous and the photos are so tack sharp I want to reach in and grab every little fig seed and apricot fuzzy skin I see – just beautiful!
Kathleen @ Ksugarandspice
Mascarpone is on the scene! Love it. ;)
Stefanie @ Sarcastic Cooking
I have never done anything at home with fresh figs. I think that needs to change ASAP.
Marie
Ahah, it’s awesome, I had the same idea with apricot, plum and melon!
I think you inspire me, a lot!
amanda (simplemittens)
I see this pie in my not to distant future.
Nicole
Naturally you need a stunning glass of wine to go with a stunning desert like that! Oh and your cookbook is on its way to my house and i can not wait to start making lovely things from it! (I know its been out forever, im behind on book buying this year)
Alicia Taylor
Mascarpone really makes everything taste better. This sounds like a lovely combination. I love that the fruits aren’t baked.
Lynne @ 365 Days of Baking
Oh, Joy, that tart is one of the most GORGEOUS things I’ve seen you make!! The colors are stunning!! It sounds delicious and I’ll definitely have to give this a try because I’ve never had figs in a dessert, and they’re SO yummy!! And to this day, I’ve never eaten an apricot. I live a sheltered life, what can I say?
Enjoy your weekend!!
Holly
If I can find figs at the market tomorrow, I’m totally making this. It looks incredible.
Jamie @ green beans & grapefruit
Figs!! Gah!
Janine (sugarkissed.net)
Youve peeked my interest… figs and apricots are two ingredients I’ve never used in baking! Your slices look so perfect!
Jamie @ green beans & grapefruit
Mmm the cornmeal crust is a great touch…and gigs on anything already has my attention. Right on time for the weekend!
Diane, A Broad
Gorgeous.
I actually use a big ol’ heavy chain from the hardware store instead of beans for blind baking.
I’m thinking about making this, but all of my friends are away on vacation so I would have to eat the whole thing myself…
Lauren at Keep It Sweet
Seriously pretty tart!
Alfie
This is so beautiful and artisan!
The Savory and The Beautiful
This looks delisc and perrrty. The rustic look rocks. Love that you made something with cheeeeese :-) Gracias chica! Make it a great weekend xoxo.
Frances @ The Foodess Files
JUST saw figs at the market today! I love a cornmeal crust bc it adds such a perfect chew. And mascarpone I am ALWAYS looking for a reason to buy! :) I just wrote up one of your favs Milo and Olive this week, Joy. Check it out if you wish!
OH! and I made your frozen cookie dough bites for my gluten-free friend with cup4cup. They were perfect! We didn’t even dip them in chocololate, just attacked em right on the forks. ;)
Angela @ the fairy bread chronicles
eeep this looks exquisite!
it’s winter here, so we have neither figs nor apricots.
my fig tree in my yard is looking sparce indeed :(
inthia
I’m drooling on my keyboard at midnight and a half in the morning. Ohhh myyyy
Margherita
I haven’t seen any fresh figs at the farmers’ market this year so far. Can’t wait to get my hands on some ripe ones to make this beauty!