This was the first year that my fig tree produced pounds and pounds of figs. I had to find creative ways to use them and gave away giant basketfuls to friends and family. I made a little tart with a pate sucree crust, which is crisp like a buttery shortbread.
This recipe makes 2 crusts. Freeze one for later. It’s perfect for all those ripe summer peaches at the farmer’s market too. Be sure to thaw it overnight in the refrigerator or let sit until pliable. The dough is incredibly forgiving, so don’t fret if it tears when you roll it out.
For the crust, cream together 1 cup (2 sticks) butter at room temperature and 1/3 cup sugar. Add 2-3/4 cups flour and mix until fully incorporated. Add the egg yolks and heavy cream and continue to mix on low speed until the dough comes together, about 30 seconds. Divide into 2 and shape into 2 flat disks. Wrap in plastic wrap and refrigerate for 2 hours (or up to 4 days).
Grease and flour your tart pan. Or use a convenient baking spray (that has flour in it). I used an 11-inch round tart pan, but any tart pan will do.
Flour your work surface, dough and rolling pin well so the dough doesn’t stick. Roll out dough, starting in middle and rolling outward, to a 1/4″ thick round or rectangle, depending on your pan.
Lift over the rolling pin and place in tart pan. Press dough into sides, corners and bottom. Patch holes or tears by pressing dough with fingers. Refrigerate 30 minutes.
Bake at 350°F for 30 minutes until golden. Let cool before filling.
Stem about 12 to 25 ripe figs (depending on the size of the figs and your pan). I had tiny figs, so I had to use many of them. Cut one fig into quarters, and cut the others in half. Place cut figs on a baking sheet lined with parchment paper. Sprinkle with a generous amount of brown sugar and chopped rosemary. Broil on high just until sugar has caramelized, checking to not burn, about 5-6 minutes.
With a hand mixer, whip together two 8-ounce packages of marscapone and/or cream cheeses, vanilla, 1/8 cup honey, 1/3 cup sugar and lemon zest until creamy, scraping down sides as needed. Beat until smooth.
Spread the cream cheese filling on the cooled tart shell.
It doesn’t have to be perfect, because the figs will make it look pretty.
Fill cooled tart shell and top with figs. Place the quartered fig in the middle, and arrange the other figs around it. Refrigerate before serving. I like to make it in the morning before a dinner party.
It serves about 8 to 12 people.
Here’s the full recipe:
Caramelized Rosemary Fig Tart
Pate Sucree Crust (makes 2 crusts):
3 large egg yolks
1/4 cup heavy cream
2-3/4 cups flour
1 cup (2 sticks) butter, at room temp
1/3 cup sugar
1/4 teaspoon kosher salt
Filling:
12 to 25 ripe figs, de-stemmed
About 3 tablespoons brown sugar
1 rosemary spring, chopped
two 8-ounces packages marscapone and/or cream cheese at room temperature
1/3 cup sugar
1/8 cups honey
1 teaspoon vanilla
zest of 1 lemon
For the crust: Cream the butter and sugar together until light and fluffy, stopping on occasion to scrape down the bowl as needed (about 3 minutes if using an electric mixer). Add the flour and salt and mix until fully incorporated (about one minute). Add the egg yolks and heavy cream and continue to mix until the dough comes together (about 30 seconds on low speed). Divide into 2 and shape into 2 flat disks. Wrap in plastic wrap and refrigerate for at least 2 hours (or up to 4 days).
Spray your tart pan with a baking spray or grease and flour your pan. I used an 11-inch round tart pan, but any tart pan will do. Flour your work surface, dough and rolling pin well so the dough doesn’t stick. Roll out dough, starting in middle and rolling outward, to a 1/4″ thick round or rectangle, depending on your pan.
Lift over the rolling pin and place in tart pan. Press dough into sides, corners and bottom. Patch holes or tears by pressing dough with fingers. Refrigerate 30 minutes.
Bake at 350°F for 30 minutes until golden. Let cool before filling.
Cut one fig into quarters, and cut the others in half. Place cut figs on a baking sheet lined with parchment paper. Sprinkle with a generous amount of brown sugar and the chopped rosemary. Broil just until sugar has caramelized, checking to not burn, about 5 to 6 minutes.
With a hand mixer, whip cheeses, vanilla, honey, sugar and lemon zest until creamy, scraping down sides. Beat until smooth. Fill cooled tart shell and top with figs. Place the quartered fig in the middle, and arrange the other figs around it. Refrigerate before serving. Makes one tart, enough for 8 to 12 people.