Recipes Fresh Fig Tart (Dessert)

Serving Size
1 tart wedge and 1 tbl yogurt
Number of Servings


    • Cooking spray
    • 6.75  ounces  all-purpose flour (about 1 1/2 cups)
    • 2  tablespoons  sugar
    • 1/2  teaspoon  ground cinnamon
    • 1/8  teaspoon  salt
    • 6  tablespoons  chilled butter, cut into small pieces
    • 1  teaspoon  vanilla extract
    • 1  large egg


    • 2  pounds  firm ripe Black Mission figs, trimmed
    • 1/4  cup  sugar
    • 2  tablespoons  all-purpose flour
    • 2  tablespoons  honey
    • 3/4  cup  2% reduced-fat Greek-style yogurt



Preheat oven to 400°.  To prepare crust, coat a 9-inch round removable-bottom tart pan with cooking spray; set aside. Weigh or lightly spoon 6.75 ounces flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, 2 tablespoons sugar, cinnamon, and salt in a food processor; pulse to combine. With processor on, gradually add butter through food chute, processing until mixture resembles wet sand. Combine vanilla and egg in a small bowl; stir with a whisk. With processor on, gradually add egg mixture, processing until dough forms. Turn dough out into prepared pan; gently press into bottom and up sides of pan. Chill 30 minutes. To prepare filling, thinly slice figs to measure 1 1/2 cups; cut remaining figs into (1/2-inch) pieces (about 5 cups). Combine fig pieces, 1/4 cup sugar, and 2 tablespoons flour, tossing to coat figs. Spoon fig mixture into prepared crust. Bake at 400° for 20 minutes; reduce oven temperature to 350° (do not remove tart from oven). Bake an additional 25 minutes or until bubbly. Remove from oven; arrange fig slices over top of tart.  Place honey in a microwave-safe bowl. Microwave at HIGH 1 minute; brush over fig slices. Warmed honey makes an easy, glistening glaze for this dessert.  Cool tart slightly on a wire rack. Serve warm with yogurt. 

Nutrition Information

Calories: 224; Fat: 6.6g; Protein: 4.3g; Carbohydrate: 36.7g; Fiber: 2.5g; Cholesterol: 34mg; Iron: 1.1mg; Sodium: 77mg