Tarta de higos fresh fig tart with mascarpone Recipe, Step by Step 2026

This fresh fig tart is a simple, beautiful dessert that makes the most of fig season. A buttery puff pastry base is baked until crisp, then filled with a light honey-mascarpone cream and topped with juicy fresh figs. It looks impressive but comes together in just 40 minutes of hands-on time.

The combination of creamy mascarpone, a touch of honey, and sweet figs is absolutely delicious. Because the tart needs at least 2 hours in the fridge to set, it is perfect for making ahead for a dinner party or a lazy weekend treat.

Ingredients for Fresh Fig Tart

Makes 8 servings

• 250 g mascarpone cheese
• 2 tablespoons honey
• 200 ml heavy whipping cream
• 1 sheet puff pastry (round or rectangular)
• A splash of milk or beaten egg (for brushing the pastry)
• 300 g fresh figs

How to Make Fresh Fig Tart Step by Step

1. Preheat the Oven and Mix Mascarpone with Honey

Preheat the oven to 200 °C (390 °F) with top and bottom heat. While the oven warms up, prepare the mascarpone cream: in a bowl, mix 250 g mascarpone cheese with 2 tablespoons honey until smooth.

2. Whip the Cream

In a separate bowl, pour 200 ml heavy whipping cream and whip it with an electric hand mixer until soft peaks form.

3. Fold in the Whipped Cream and Chill

Gently fold the whipped cream into the mascarpone mixture using a spatula, making soft, enveloping movements. Place the mascarpone cream in the refrigerator for at least 1 hour.

4. Line the Pan with Puff Pastry and Prick It

Line a round 22 cm (8.5-inch) pan with 1 sheet puff pastry and trim the excess edges. Once the pastry is well fitted, prick the base and sides with a fork. It is important to fit the dough snugly into the pan so it can be easily unmolded later, as baked puff pastry is delicate and can break easily.

5. Add Weights and Brush with Milk

Cut the parchment paper that came with the puff pastry to fit the inner diameter of the pan. Place the paper on the base over the dough and cover it with dried chickpeas. Then brush the entire side and top edge of the pastry with a little milk.

6. Bake the Pastry and Let It Cool

Place the pan in the lower-middle part of the oven and bake the pastry alone at 190 °C (375 °F) with top and bottom heat for 20 minutes. Then remove the pan from the oven, take out the chickpeas and paper, and let the pastry cool completely.

7. Unmold and Fill with Mascarpone Cream

Once the pastry is cold, unmold it and fill the tart with the mascarpone cream, trying to smooth the surface with a small spatula or a fish slice.

8. Wash and Cut the Figs

Wash 300 g fresh figs very well, dry them, and cut them into quarters or slices, depending on your preference.

9. Arrange the Figs and Chill the Tart

Arrange the figs over the mascarpone cream in concentric circles for an attractive presentation. Place the tart in the refrigerator for at least 2 hours so it sets and is nicely chilled.

Tips for the Best Fresh Fig Tart

Keep the Pastry Crisp

To keep the puff pastry base crisp, it is essential to bake it before filling. Prick it and add weight so it does not puff up. Dried chickpeas or beans work perfectly, but place a sheet of paper between the dough and the legumes to protect the base. Although this recipe uses puff pastry, the tart is also delicious with shortcrust pastry, and the procedure would be exactly the same.

Customize the Cream

For the filling, we make a rich cream by mixing mascarpone with honey and whipped cream. It is very easy and quick to make and pairs wonderfully with the flavor of figs. If you prefer to sweeten the cream with sugar instead of honey, you can substitute the same amount of sugar. Another filling option that would work well is a classic pastry cream, which would also need to be completely cooled before filling the pastry.

Serve It Well Chilled

Once the pastry and cream are cold, simply fill the tart with the cream and top with clean figs cut into slices, quarters, or eighths, depending on size. Once finished, it is best to refrigerate it for at least 2 hours so the whole thing compacts a bit, and serve it well chilled.

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