The 30-Minute Fig Tart Recipe You Never Knew You Needed
Need to satisfy your sweet tooth, stat? This tart recipe packed with figs—a naturally sweet source of potassium, fiber, and beauty-boosting vitamins—plucked from the pages of chef Mimi Thorisson's new cookbook French Country Cooking ($28; available for pre-order on amazon.com), is a guiltless choice. In fact, the dessert is a staple for Thorisson, who frequently prepares it for friends who have fig trees growing in their backyards. Luckily for those who may not have access to rolling fields in the south of France (get all the details about her enviable life on her blog, Manger), fig seasons runs through October. So head to your local farmers' market, roll up your sleeves, and try your hand at the recipe below.
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Fresh Fig Tart with Honey and Orange Flower Water
Active Time: 15 minutes
Total Time: 30 minutes
- 1/2 box frozen puff pastry, thawed
- 1 cup heavy cream
- 1/3 cup mascarpone
- 4 tbsp honey (to taste), plus more for drizzling
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 5 tbsp orange flower water ($3/4oz; amazon.com)
- 10 fresh figs, quartered
- 1/4 cup sliced almonds, lightly toasted
1. Preheat oven to 400˚F.
2. Line a baking sheet with parchment paper.
3. Lightly roll out pastry into an 11 x 14-inch rectangle. Fold in a 3/4-inch border on all sides. Transfer to the baking sheet and prick all over with a fork. Top a sheet of parchment and then with pie weights or a second baking sheet. Bake until pastry is golden, about 15 minutes. Set aside to cool.
4. In a large bowl, combine heavy cream, mascarpone, honey, and vanilla bean seeds. Whisk until the mixture starts to thicken, then add the orange flower water.
5. When the pastry is cool, spread cream all over and arrange figs on top. Scatter with almonds and drizzle with honey. Serve within 1 hour.
For more fall recipes, pick up the October issue of InStyle, available on newsstands and for digital download now.