This Dalmatian Fig Tart recipe takes my taste buds back to Croatia. Nothing is better than fresh figs. They have a natural honey-like sweetness that isn’t too sweet with subtle hints of berry. My first taste of figs was in Croatia. I remember picking fresh figs from my grandfather’s yard. They were warm and soft with a sweetness of candy. Figs always bring back childhood memories of visiting Croatia where my grandfather’s yard was lined with fig and pomegranate trees.
There are so many great recipes with fig but as my soul was longing to visit Croatia again, I had to take my taste buds back with a Dalmatian fig tart. Have you ever tasted a freshly picked fig? This fig tart is super easy to make. It is simply a pastry filled with a mascarpone cream filling and topped with fresh figs.
What is Mascarpone?
Mascarpone is Italian cream cheese and used in the Italian traditional dessert, Tiramisu. Mascarpone cheese has a thick, texture that resembles a thick custard or fresh cream cheese.
There is a wide variety of figs but the ones that I find in my grocery store are likely from California. The fig tree was introduced in Croatia by the Greeks. The figs are mainly grown along the Dalmatian coast and are often eaten fresh. They are also dried so that they can be enjoyed all year round. Croatians also use figs in desserts, brandy, and preserves such as fig jam. The Croatian word for fig is Smokva. You can’t leave the Dalmatian Coast without trying a fresh fig. If you can’t find a tree to pick a fresh fig, you can also purchase them at the local markets.
Dalmatian Fig Tart Recipe
Fig Tart Pastry
- 170g (6oz) plain flour, sifted, plus extra for dusting
- A pinch of salt
- 100g (3½oz) unsalted butter, cubed
- 50g (1¾oz) caster sugar
- 1 egg yolk
- 50ml (2fl oz) double cream
Fig Tart Filling
- 500g (1lb 2oz) mascarpone cheese
- 6tbsp clear honey
- 8 small fresh figs, stems trimmed, halved
Fig Tart Pastry Instructions
- mix the flour, butter, and salt, until it is crumbly, then add in the sugar.
- Mix the egg yolk and cream, and add to the flour mixture so it forms a dough.
- Flour your surface so the pastry doesn’t stick and roll out the pastry and use it to line a round 26cm (10½in), loose-bottomed flan tin. (chill the dough in the refrigerator for 30 minutes so it is easier to handle).
- Trim the pastry edges and cover with saran wrap and rest it in the freezer for 30 minutes. Preheat the oven to 350°F. Put parchment paper on top of the pastry and fill with baking beans or rice and bake for approximately 10-12 minutes.
- Remove the parchment paper and beans and cook for an additional 3 minutes. Take the pastry out of the oven and lower the heat to 320°F.
Fig Tart Filling Instructions
Soften the mascarpone with the honey in a pan over low heat. Pour the mascarpone filling into the pastry, then lay the sliced figs on top of the filling, cut-side up. Bake the fig tart for 30 minutes or until just starting to turn golden at the edges. Cool the fig tart to room temperature before removing from the tin and cutting to serve.
Dalmatian Fig Tart Conclusion
I really like the texture and taste of this Croatian Fig Tart. It reminds me of a light cheesecake that isn’t overly sweet. If you love cheesecake then you will love this dessert. Great as a dessert or an afternoon snack served with espresso. Do you prefer green figs or black figs?