Easy Fig and Mascarpone Tart (with Puff Pastry)

This tart is the definition of simple elegance. It leverages the convenience of store-bought puff pastry to create a dessert that looks and tastes incredibly luxurious with minimal effort.

A crisp, golden pastry shell forms the base for a luscious, honey-sweetened mascarpone filling. The top is a beautiful mosaic of fresh, ripe figs, whose jammy sweetness provides the perfect counterpoint to the rich, creamy cheese.

It’s an ideal dessert for the late summer and early autumn when figs are at their peak, perfect for everything from a casual brunch to an elegant dinner party.

Why You’ll Love It

• Effortlessly Impressive: Looks like it came from a high-end bakery, but is surprisingly simple to assemble.
• Amazing Textures: The combination of the flaky, shatteringly crisp pastry, the smooth, cool filling, and the soft, jammy figs is exquisite.
• No-Bake Filling: The creamy mascarpone filling comes together in minutes without any cooking required.
• Highlights Seasonal Figs: A perfect way to showcase the unique flavor and beauty of fresh figs when they are in season.

Ingredients

Ingredient	US Measurement	Metric Measurement
For the Crust
All-Butter Puff Pastry, thawed	1 sheet (approx. 9.5 oz)	approx. 270 g
Large Egg, beaten with 1 tsp water	1	1
For the Filling
Mascarpone Cheese, room temperature	8 oz	227 g
Honey	2 tbsp	42 g (30 ml)
Vanilla Extract	½ tsp	2.5 ml
For the Topping
Fresh Figs, stemmed and sliced	6–8	approx. 300 g
Honey, for drizzling	1 tbsp	21 g (15 ml)
Chopped Pistachios or Walnuts (optional)	2 tbsp	20 g

Ingredient Notes

• Puff Pastry: For the best flavor and flakiest texture, use an all-butter puff pastry. Thaw it overnight in the refrigerator for the best results, as thawing at room temperature can cause the butter to melt, resulting in a less airy pastry.
• Mascarpone Cheese: This rich, soft Italian cream cheese provides a decadent, creamy base. Ensure it’s at room temperature so it mixes smoothly with the honey without becoming runny. In a pinch, you can substitute with full-fat cream cheese, but the result will be tangier.
• Fresh Figs: Varieties like Black Mission, Brown Turkey, or Calimyrna work beautifully. Look for figs that are soft to the touch but not mushy, with unblemished skin.

Equipment Needed

• Baking Sheet: A large, rimmed baking sheet provides a flat surface for the pastry to bake evenly.
• Parchment Paper: This is essential to prevent the puff pastry from sticking to the pan and makes cleanup effortless.
• Pastry Brush: For applying the egg wash precisely to the border, which gives it a beautiful golden sheen.

Step-by-Step Instructions

1. Prepare Oven and Pastry: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Gently unfold the thawed puff pastry sheet onto the parchment. If needed, lightly roll it into an even rectangle, about 10×12 inches (25×30 cm).
2. Score and Dock: Using a small, sharp knife, lightly score a 1-inch (2.5 cm) border around the edges of the pastry, being careful not to cut all the way through. Inside this border, prick the pastry all over with a fork. This “docking” prevents the center from puffing up too much during baking.
3. Apply Egg Wash: In a small bowl, whisk the egg with 1 teaspoon of water. Use a pastry brush to apply a thin layer of the egg wash onto the 1-inch border only.
4. Bake the Shell: Bake for 15–18 minutes, or until the entire pastry is puffed and a deep golden brown. The border should be significantly more puffed than the center.
5. Cool Completely: Remove the pastry from the oven. If the center has puffed up, gently press it down with the back of a spoon. Let the pastry shell cool completely on the baking sheet on a wire rack. This step is crucial; a warm shell will melt the filling.
6. Mix the Filling: In a medium bowl, combine the room-temperature mascarpone, 2 tablespoons of honey, and vanilla extract. Whisk gently until the mixture is smooth and combined. Do not overmix.
7. Assemble the Tart: Once the shell is completely cool, spread the mascarpone filling evenly inside the scored border. Arrange the sliced figs decoratively over the filling. Just before serving, drizzle with the remaining honey and sprinkle with chopped pistachios, if using.

Variations & Swaps

• Citrus Zest: Add 1 teaspoon of fresh lemon or orange zest to the mascarpone filling for a bright, aromatic lift.
• Savory Appetizer Version: Omit the vanilla and reduce the honey in the filling to 1 tablespoon. Drape thin slices of prosciutto over the figs and drizzle with a balsamic glaze instead of honey.
• Other Fruits: When figs aren’t in season, this tart is delicious with thinly sliced peaches, plums, apricots, or a mound of fresh berries.
• Spiced Filling: Add a pinch of ground cardamom or cinnamon to the mascarpone for a warm, spiced note.

Make-Ahead, Storage & Reheating

• Make-Ahead: The puff pastry shell can be baked up to 1 day in advance. Store it uncovered at room temperature to keep it crisp. The mascarpone filling can be prepared and stored in an airtight container in the refrigerator for up to 2 days.
• Assembly: For the best texture, assemble the tart no more than 2-3 hours before serving.
• Storage: Once assembled, the tart is best enjoyed immediately. Leftovers can be covered with plastic wrap and refrigerated for up to 2 days, though the pastry will soften over time.

Serving Suggestions And Pairings

This tart is stunning enough to be the centerpiece of a dessert table. Slice it into squares or rectangles for easy serving.

It’s a perfect light dessert after a rich meal. It also shines as the star of a weekend brunch or as an elegant accompaniment to afternoon tea or coffee. For a beverage pairing, serve it with a crisp glass of Prosecco, a sweet dessert wine, or a floral herbal tea.

Troubleshooting & Common Mistakes

• Soggy Crust: The tart was assembled while the pastry shell was still warm, or it sat too long after assembly. Ensure the shell is 100% cool and assemble just before serving.
• Filling is Runny: The mascarpone was likely over-mixed or too warm. Mix only until smooth and combined, and use mascarpone that is soft but still cool to the touch.
• Pastry Center Puffed Up: The center was not docked thoroughly enough with a fork. You can gently press it down with a spoon as soon as it comes out of the oven.
• Unevenly Browned Pastry: Your oven may have hot spots. Rotate the baking sheet halfway through the baking time to ensure even browning.

Mascarpone Fig Tart: FAQs

Can I use cream cheese instead of mascarpone?

Yes, you can substitute with an equal amount of full-fat, block-style cream cheese. The filling will have a tangier, more classic “cheesecake” flavor compared to the milder, richer flavor of mascarpone.

What can I use if I can’t find fresh figs?

If fresh figs are unavailable, you can top the tart with very thin slices of fresh pear or apple. You could also use quartered, plump dried figs that have been soaked in a little warm water or brandy to soften them.

Do I have to use an egg wash?

The egg wash is primarily for appearance, giving the border a glossy, golden-brown finish. You can skip it, but the crust will look paler and less shiny. For an egg-free version, you can brush the border with a little heavy cream.

How do I keep the tart crust from getting soggy after assembly?

The creamy mascarpone is quite thick and won’t make the crust soggy immediately. The key is to serve it within a few hours of assembly. For extra protection, you could brush the cooled pastry base with a very thin layer of melted white chocolate and let it set before adding the filling.

Recipe Card

Nutrition

• Calories: 380 kcal
• Carbohydrates: 30 g
• Protein: 7 g
• Fat: 25 g
• Saturated Fat: 14 g
• Sodium: 150 mg
• Sugar: 15 g

Disclaimer: Nutritional information is an estimate and may vary based on ingredients and preparation.

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