Fig Tart with Goat Cheese And Mascarpone (Gluten-Free)

A tart topped with fresh figs, cream, and sprigs of rosemary sits on a plate. The figs are sliced and arranged over a creamy filling in a golden tart crust. A honey jar and more figs are blurred in the background.

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A fresh fig tart is one of the simplest ways to celebrate fig season. This fig tart recipe combines creamy mascarpone, tangy goat cheese, and sweet ripe figs for a rustic dessert that feels elegant but is easy enough for any home cook. This fresh fig tart recipe will quickly become your new go-to fall dessert.

Prep Time25

Cook Time20

Colling time4

Total Time4 45

Course: Appetizer, Dessert

Cuisine: European

Keyword: Fig Tart with Goat Cheese And Mascarpone (Gluten-Free)

Servings:

Calories: 452kcal

Equipment

Ingredients

15 Figs
4 oz Gaoat cheese room temperature
16 oz Mascarpone
2 tbsp Vanilla
pinch Salt
2 tbsp Honey
1/2 cup Fig jam
1/4 cup Real balsamic vinegar or balsamic glaze

Crust

1 1/2 cup Gluten-free flour with xanthan gum
2 tbsp Brown sugar
1/4 tsp Salt
8 oz Butter unsalted, chilled
1/4 cup Water iced

Instructions

Crust

Combine the gluten-free flour, allulose (or coconut sugar) and a pinch of salt in a large mixing bowl. Using a pastry cutter, cut in the cold butter until the mixture looks like coarse crumbs.
2. Add iced water, which is drizzled into the center of the flour. Use a rubber spatula to gently bring the dough together, then use your hands to finish combining it, without overworking it.
3. Once it forms, I wrap the pastry dough in cling wrap (or plastic wrap, or you can just put it in ga silicone freezer bag) and refrigerate for an hour.
4. Place a large piece of parchment paper on my lightly floured work surface. Roll the dough. Use as much flour as needed to prevent the dough from sticking. Transfer the dough to a tart pan with a removable bottom.
5. Fit the dough into the pan, trimming the edges. Transfer to freezer for 30 minutes.
6. Make holes with a fork and bake it at 350°F for 20 minutes.

The Rest of Preparation

1. Prepare your gluten-free tart crust and bake until golden brown.
2. Slice figs in half. Spread them on the baking sheet lined with parchment paper. Roast them at 375°F for 20 minutes.
3. Whip mascarpone, goat cheese, honey, vanilla, and a pinch of salt until smooth and creamy with a hand mixer. Spread evenly into the tart shell.
4. Layer on fig jam, then arrange sliced fresh figs on top in a beautiful pattern.
5. Sprinkle with rosemary and drizzle with balsamic glaze.
6. Chill slightly before slicing.

Nutrition