Fig tart

Total time: 1hr 30m
Preparation Time: 30m

For 8 piece

Nutritional Information

Contains 399 Kcal, 6g Protein, 31g Carbohydrates, 28g Fat


  • Pastry
  • 100 g white flour
  • 50 g wholemeal flour
  • 60 g sugar
  • 0.5 tsp salt
  • 1 eggs, beaten
  • 80 g butter, cut into pieces, cold
  • Filling
  • 250 g Mascarpone
  • 20 g icing sugar
  • 1 vanilla pod, halved lengthwise, seeds scraped out
  • 1 dl full cream
  • 5 tbsp sea buckthorn (spread), 1 tbsp set aside
  • 1 organic lemon, use grated zest only
  • 3 figs, thinly sliced
  • 1 sprig thyme, leaves torn off
  • Utensils
  • One tart tin (approx. 26 cm in diameter), greased

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  • Pastry

    Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough – do not knead. Roll out the pastry on a lightly floured surface, place in the prepared tin, prick firmly, chill for approx. 30 mins.
  • To blind bake

    Approx. 20 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, allow to cool a little, remove from the tin, leave to cool completely on a rack.
  • Filling

    Combine the mascarpone, icing sugar and vanilla seeds. Using the whisk on a hand mixer, beat the cream with the sea buckthorn and lemon zest until almost stiff, carefully fold the mascarpone mixture into the whipped cream using a rubber spatula. Spread the mixture over the tart base, arrange the figs on top. Drizzle with the remainder of the sea buckthorn, sprinkle with thyme.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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