Fresh Fig and Mascarpone Tart

Figs have sweetened Mediterranean tables for millennia, and this tart pairs their honeyed ripeness with cloud-soft mascarpone. A blind-baked crust holds the lemon-kissed filling, finished with pistachios and a golden honey drizzle.

Serves 6 · 25 min prep · 25 min cook

Estimate for one serving

• 365 cal
• 7g protein
• 34g carbs
• 24g fat
• 3.8g fiber

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Ingredients

• 1 sheet (about 9 oz) prepared refrigerated pie crust or tart dough
• 8 oz mascarpone cheese
• 1/4 cup plain Greek yogurt
• 3 tbsp honey
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 8-10 fresh ripe figs
• 3 tbsp chopped toasted pistachios
• 1 tbsp extra honey for drizzling
• 1 tsp fresh thyme leaves (optional)
• 1/8 tsp pinch of flaky sea salt

Instructions

1. 1Preheat the oven to 375°F. Unroll the pie crust and fit it into a 9-inch tart pan with a removable bottom, pressing gently into the fluted edges. Trim any overhang and prick the bottom all over with a fork.
2. 2Line the crust with parchment paper and fill with pie weights or dried beans. Blind-bake for 15 minutes, then carefully remove the weights and parchment. Bake another 8 to 10 minutes until the crust is golden and fully set. Cool completely on a wire rack, about 30 minutes.
3. 3In a medium bowl beat the mascarpone, Greek yogurt, honey, vanilla, and lemon zest with a hand mixer or sturdy whisk until smooth, fluffy, and spreadable, about 1 to 2 minutes. Taste and add a touch more honey if you prefer it sweeter.
4. 4Spread the mascarpone filling evenly over the cooled tart shell, smoothing the top with an offset spatula or the back of a spoon so it reaches the edges.
5. 5Trim the stems from the figs and slice them into 1/4-inch rounds or elegant wedges. Arrange the fig slices in overlapping concentric circles over the filling, covering the surface completely.
6. 6Drizzle the remaining honey lightly over the figs. Sprinkle with the chopped toasted pistachios, optional fresh thyme leaves, and a tiny pinch of flaky sea salt for contrast.
7. 7Chill the assembled tart in the refrigerator for at least 30 minutes so the filling firms slightly and the flavors meld. This also makes cleaner slices.
8. 8To serve, carefully remove the outer ring of the tart pan. Slice into 6 wedges with a sharp knife wiped clean between cuts. Serve cool or at cool room temperature the same day for best texture.