In general. In life. If you ask me to be somewhereโฆ Iโm either 10 minutes early or 15 minutes late. If Iโm 10 minutes early, I surely have arrived having forgotten both lip gloss and deodorant. If Iโm 15 minutes late, at least I smell fresh while I apologize for disrespecting your time. I canโt seem to figure out how to be on time. Itโs a terrible quality. I knowโฆ ugh. I have no excuse. I know.
With this tartโฆ praise Godโฆ for once in my life I was right on time. This darling is the perfect marriage of fresh figs and summer apricots. Itโs a mash of the current season. It feels indulgent and expensive. Aaaannndd itโs dang timely! It makes me feel like the wonderfully flawed and tardy adult that I really am.
I like to start where everything should startโฆ with a crust.
This particular crust is a cornmeal crust. Thereโs just a hint of bite from yellow cornmeal. Itโs 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 didโฆ
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 kitchenโฆ but I promise itโs 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 โpie weightsโ tooโฆ theyโre essentially expensive, inedible beans.
This tartโs filling is a simple, no-bake situation. Weโve already put enough love and energy into the crust.
Stir together mascarpone and sour cream. Add sweetener and vanilla extract and weโre in big business!
Baked but cool shell meets sweet, cool filling.
And fruits!
Hereโs the part where you can tell that Iโm not a trained pastry chefโฆ I donโt 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 fruitโฆ 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 youโd 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 thereโs 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 youโre rolling it, donโt 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 youโd like. This tart will keep, well wrapped in the refrigerator, for up to two days. Itโs most lovely served the day itโs made.
106 Responses
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!
I made these with only figs. The cream was splendid. The crust was somewhat dense yet also flaky. Thank you!
would this work out just as nice with blackberries & raspberries as figs are not in seasonโฆ thoughts? anyone?
Of course. Any fruit you like would work!
Actually, Iโm one of your newbie followers and iโm so impressed with this fig tart that i had to comment. Iโve just got to make this and will print the recipe momentarily. congrats on all of your success and your lovely blog.
roz
I *love* One Girl Cookiesโ recipe book. My goal is to make it through the entire thing by the end of this year (except for the things I canโt possibly make, like pizzelle. While itโd be lovely to try, Iโm not investing $40+ for a fancy-schmancy appliance Iโll use once).
Is it bad that I geeked out a little bit when I saw you did her recipe? No? Phew!
made this last weekend for end of summer party & talk about deliciousnessโฆ this tartโs filling made it. highly recommend when you want to feel fresh fruit decadence.
Perfect for a summer dessert. Mascarpone+figs and almond extract are really a big business :)
I love glasses of wine, especially those of the stunning variety.
Those slices look pretty darn perfect to me! Truth? I donโt like figs. But. BUT. This tart makes me want them stat.
Your pictures are just perfect. Although Iโm not sure about the combination of mascarpone and sour cream, your pictures totally sell it.
I understand your tardiness situation all too well!
Iโm not sure I would make this but i have to tell you itโs the most beautiful tart Iโve ever seen! I might make it just so I can gaze at it. Thatโs okay, right?
This looks amazeballs!
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 donโt mean to say it!, OR when Iโm 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!
Whatโs the size of the tart pan you use? I am so making this ASAP!
this is amazing. this is yumazing. you did it.
I know Iโve said this a few times, but Iโm not even kidding. Iโm 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, youโre my Rosebud.
Oh my god. This, surely, is perfection in a tart pan. Love it!! I must try
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!
I want to eat those figs right off the page! Looks beyond delicious.
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 โ but super delicious! Figs are so sweet right now in Las Vegas! Thanks for the recipe.
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!
Having just got back from Italy, I am now obssessed with mascarpone!! Thanks for the great recipe. xx
https://themusingsofateenagemind.blogspot.co.uk
What an exotic combination of flavors and textures!
I love the recipe very refreshing. Now the hardest part is looking for a stunning glass of white wine LOL
who says that!? sheeshโฆ
Perfection! I just need to find me some winter fruit and Iโm all good to go :)
Heidi xo
perfectly timed, the husband brought home fresh figs & apricots from Trader Joes this week. YUMMM!
This looks amazing!
xoxo Sarah
theantiquepearl.blogspot.com
Damn that is one sexy tart.
Beautiful tart, Joy! I adore figs, but fresh ones are hard to find here; if I get my hands on some Iโll definitely be making this!
Pastry chef? I prefer your rustic one :) With a stunning glass of white wine ! haha
This looks amazing! I love your work. And your words. Thank you!
Oh wow this looks so gorgeous!!
This looks remarkable. Iโve 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 donโt even use my regular cake pans anymore because I hate flippings. Just pull a tab and voila! Perfect cake! :)
such a pretty tart, and that mascarpone filling is perfection!
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!
Hooray for figs! This tart looks amazingโperfect for the end of summer. And who needs all the fruit exactly lined up? I think the more rustic arrangement looks great. :)
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 canโt help myself, it just a thing.
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 โ yum!
Gorgeous! I like the โrusticโ look. ;-)
WOO! This is stunning! And I checked out the bookโฆit has some really great sounding recipes! Fueling the cookbook addiction!
WOW!!! Absolutely stunning. Iโm ashamed to say Iโve never had fresh figs before. This tart makes me want to go out and get someโฆactually, maybe I will do that right now! ;-)
I was just thinking how long itโs been since I had figs! love thisโฆ.so perfect
Iโve fallen in love! This tart is perfect! Figs, apricots, mascarponeโฆ I can wait to eat it!
Gorgeous!!
This. This + coffee + a BFF or two. Perfection.
holy moly! thank you for this recipe!!! i love figs and this looks delicious, i canโt 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 โฆif you like goats cheese. xo, carolyn
Just beautiful! The figs remind me of when I was a little girl in Greece. Eating fresh, ripe figs straight off the treeโฆthanks for helping me reminisce, Joy, youโre the best!
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. Iโm ok with that.
Lovely! The colors are incredible.
The farmerโs market near me has green figs nowโฆIโm thinking I might have to give in and get about 20 pounds of them.
Such a beautiful tart!!
its beautiful, joy!
Iโve never had a fresh fig. I keep wanting to try them, but theyโre hard to find around my area. Theyโre so pretty once sliced!
I have just picked the first figs from the tree in my garden โ 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!
You have a fig tree? Iโm so jealous.
Oh my goodness Iโve been waiting for fresh figs all summer, this looks like the perfect use for them! Joy Iโve 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 sisterโs birthday breakfast. I loved the way they looked in a stack with layers of the cream cheese topping. Anyway, thanks!
Wow, beautiful! And, it looks like you had as much fun shooting the photos as you did making the tart!
help! i need to pin this so I can remember to make it pronto once I get me some figs, but it wonโt let meโฆ
i have been waiting for you to post this recipe since you showed the pic on instagram. LOVE-ly.
aaah! should be pinable now! xo!
love you, meant it. canโt wait to make it!
Pastry chef skills are amazing, but they usually waste so much of what theyโre using. Like just using the meatier part of a fig so all the slices are the same shape. Shameful.
Your tart looks perfect.
Love the cornmeal crust and the simple prep! Such a gorgeous, summery dessert.
Iโm 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 Iโve never eaten a fresh fig! I know, embarrassing. This recipes scares me in all sorts of wonderful ways.
Thatโs really beautiful! Fresh figs are intimidating to meโฆ theyโre not regularly in our midwest grocery stores and when they are I never know if theyโre ripe and good to buy. But I love dried figs so maybe Iโll have to get over that and try this recipe. Happy weekend!
Pile it here is and excellent technique. Donโt let anyone tell you otherwise. ;)
Fancy pants. This looks so beautiful!
Ahh, nice to see a seasonal dessert with raw fruit! Gorgeous!
This is gorgeous! I have such trouble finding quality figs where I live unfortunately.
P.S. โ I like the rustic look WAY better than the fancy pastry chef look!
joy itโs 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 โ just beautiful!
Mascarpone is on the scene! Love it. ;)
I have never done anything at home with fresh figs. I think that needs to change ASAP.
Ahah, itโs awesome, I had the same idea with apricot, plum and melon!
I think you inspire me, a lot!
I see this pie in my not to distant future.
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)
Mascarpone really makes everything taste better. This sounds like a lovely combination. I love that the fruits arenโt baked.
Oh, Joy, that tart is one of the most GORGEOUS things Iโve seen you make!! The colors are stunning!! It sounds delicious and Iโll definitely have to give this a try because Iโve never had figs in a dessert, and theyโre SO yummy!! And to this day, Iโve never eaten an apricot. I live a sheltered life, what can I say?
Enjoy your weekend!!
If I can find figs at the market tomorrow, Iโm totally making this. It looks incredible.
Figs!! Gah!
Youve peeked my interestโฆ figs and apricots are two ingredients Iโve never used in baking! Your slices look so perfect!
Mmm the cornmeal crust is a great touchโฆand gigs on anything already has my attention. Right on time for the weekend!
Gorgeous.
I actually use a big olโ heavy chain from the hardware store instead of beans for blind baking.
Iโm thinking about making this, but all of my friends are away on vacation so I would have to eat the whole thing myselfโฆ
Seriously pretty tart!
This is so beautiful and artisan!
This looks delisc and perrrty. The rustic look rocks. Love that you made something with cheeeeese :-) Gracias chica! Make it a great weekend xoxo.
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 didnโt even dip them in chocololate, just attacked em right on the forks. ;)
eeep this looks exquisite!
itโs winter here, so we have neither figs nor apricots.
my fig tree in my yard is looking sparce indeed :(
Iโm drooling on my keyboard at midnight and a half in the morning. Ohhh myyyy
I havenโt seen any fresh figs at the farmersโ market this year so far. Canโt wait to get my hands on some ripe ones to make this beauty!