Fig Mascarpone Tart

Fig Tart with Lemon and Honey Mascarpone

  • Author: pastaragazza
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
  • Yield: 8 1x
  • Category: Desserts


This tart is light enough to enjoy with an afternoon coffee or tea without feeling a sugar rush. Every bite of the lemony mascarpone is punctuated with the light, crisp tart crust and sweet fig flesh.




  • 1 1/3 cups all-purpose flour
  • 3/4 cup unsalted butter (1 1/2 sticks), cubed
  • 4 tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract

Lemon and Honey Mascarpone Filling

  • 16 oz mascarpone
  • 1 tsp lemon zest
  • 1/3 cup honey, plus more for drizzling
  • 1 tsp vanilla extract
  • 2 lbs figs, stems removed and sliced



Heat the oven to 350°F.

In a large mixing bowl, whisk flour, sugar, salt, and vanilla extract.  Add butter and combine ingredients with until the dough forms. Place the dough in a 9-inch tart pan with a removable bottom.  Use your fingers and press the dough into the bottom and sides of the pan until even.  

Place the tart pan in the freezer for 15 minutes.  Remove from the freezer and prick the dough with a fork 10-12 times.  Place in the oven on the middle rack and bake until golden, about 20 minutes.  

Remove the crust from the oven and allow to cool for 15 minutes before removing from the pan.  

Lemon and Honey Mascarpone Filling

In a large mixing bowl, add mascarpone, lemon zest, honey, and vanilla extract.  Whisk the ingredients until combined and fluffy.  Spread mascarpone mixture evenly in the tart shell.  Arrange sliced figs on top of the mascarpone mixture and drizzle with honey.