Fig Puff Pastry Tarts

Fig puff pastry tarts on a wooden cutting board with a purple towel underneath it. There are clusters of figs around the board.

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4.48 from 44 votes

Easy fig tart recipe with puff pastry.

Prep Time10

Cook Time18

Total Time28

Course: Pies and Tarts

Cuisine: American

Servings:

Calories: 453kcal

Author: Cheryl Bennett

Ingredients

Fig Tarts

1 sheet puff pastry cool, thawed
1 egg beaten with a tbsp. of water, for egg wash
¼ cup powdered sugar *icing sugar for my UK friends / 30g
6 ounces cream cheese room temperature / 170g
2 tsp. vanilla extract or vanilla bean paste
1 pint figs roughly 8 - 10 figs
1 tbsp. honey
2 tbsp. fresh lemon juice

Icing

⅓ cup powdered sugar 40g
2 tsp. milk or cream

Instructions

Preheat oven to 400°F/200°C. Line a baking sheet with parchment paper.
Make egg wash by whisking egg with 1 tablespoon of water, then set aside.
Combine room temperature cream cheese with ¼ cup powdered sugar and one tsp. vanilla in a small mixing bowl. Whisk to thoroughly combine until it is smooth and uniform. Set aside.
Slice figs in half, then slice each half into thirds. (You should have 6 small slices for each fig.) Place sliced figs in a medium bowl with remaining vanilla, honey and lemon juice. Toss to combine, then set aside.
Remove puff pastry from fridge. It will be folded in thirds. Gently open it up, like a brochure, on a clean kitchen towel or lightly floured surface. Using a rolling pin, lightly roll over the dough, just to even it out and level the creases a bit.
Using a sharp Chef's knife or a pizza cutter, cut the sheet of dough into 6 equal pieces. Place them on a parchment-lined baking sheet.
Then score a border along the edges with a paring knife. Use a fork to dock the middle of the puff pastry. (Make small holes in the dough)
Spread about 2 tablespoons of the cream cheese mixture in the middle of each piece of puff pastry. (I use an offset spatula for this.)
Then place 8 - 9 slices of fig on top of the cream cheese mixture and lightly press them down to secure in place.
Brush edges of puff pastry with egg wash.
Bake for 16 – 18 minutes, or until puffed and golden. Let them cool on the sheet pan.
While tarts are cooling, whisk together the powdered sugar and milk/cream for the glaze. When tarts have cooled, drizzle icing over the tarts and serve.
Store leftover tarts in an airtight container in the fridge for up to 3 days.

Notes

For the glaze: start with 2 teaspoons of milk, and adjust to your desired consistency from there. I like the glaze thin enough to drizzle, but you may prefer your glaze thicker, or thinner.

Nutrition