Fig tart

Recipe: Fig tart

Recipe for fig tart, they arrive on market shelves. I love this fruit so generous and its beautiful colors. I love this tasty and divinely colored cake. The fresh fig tart is the announcement of the end of summer, but still a small opportunity to think about it before heading into autumn. I like to cook sweet or savory figs. These fruits lend themselves to all the requirements of chefs and housewives. For the next pie, I will place a tiny piece of aluminum foil on the tips of the figs so that they do not caramelize too much. Of course I used papi René’s pie dough. I have a few figs left, I’m going to make a fig crumble this weekend.

Recipe ingredients

  • Fig tart recipe for 6 people:
  • 8 beautiful figs
  • 125 gr of cream
  • 1 egg
  • 15 gr of honey
  • 3 tablespoons of brown sugar
  • 350 g of papi René’s pie crust


  1. Preheat the oven to 180 °
  2. Rinse the figs quickly under the tap.
  3. Cut off the tips of the figs, then cut into quarters.
  4. Make the pie crust like here.
  5. Spread the pie crust generously.
  6. Place the dough in your mold, letting the dough hang out on the outside.
  7. Roll the excess pie into a sausage shape.
  8. Sprinkle a tablespoon of brown sugar over the rolled out dough.
  9. Store the ¼ fig upright by installing the tip at the top.
  10. Mix the egg, cream and honey.
  11. Gently pour the preparation without putting any on the figs.
  12. Bake for 45 minutes in the oven at 180 °

Preparation time: 10 minutes
Cooking time: 45 minutes
Number of people: 6
4 star rating: 1 review

What wine to drink with: fig tart

My favorite wine for this recipe: Chardonay and Savagnin straw wine
Temperature between 08 ° and 10 °

Roll out the dough Rinse the figs Cut the figs Put the figs away Zoom

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