Dalmatian Fresh Fig Tart Recipe

Dalmatian Fresh Fig Tart Recipe

If you’re a fan of figs then you have to try this recipe from Rick Stein’s latest book ‘From Venice to Istanbul’, such a pretty dish to serve and very tasty to eat!


This is exactly my kind of pudding, so easy to knock up when the fig season comes around.One of the pleasures for me of living on both sides of the world is that I get two fig seasons.

Dalmatian Fresh Fig Tart Recipe


For the pastry

  • 170g plain flour, sifted, plus extra for dusting
  • Pinch salt
  • 100g unsalted butter, cubed
  • 50g caster sugar
  • 1 egg yolk
  • 50ml double cream

For the filling

  • 500g mascarpone cheese
  • 6tbsp clear honey
  • 6 large, 7 medium or 8 small fresh figs, stems trimmed, halved


  1. For the pastry, mix the flour, salt and butter until it resembles breadcrumbs, then stir in the sugar.Mix the egg yolk and cream, and add to the flour mixture so that it comes together to form a dough. On a floured surface, roll out the pastry and use it to line a 26cm, loose bottomed flan tin. (If too difficult to handle, wrap and chill for 30 minutes in the fridge.)
  2. Trim the edges of the pastry, cover with cling film and rest it in the freezer for 30 minutes.
  3. Heat the oven to 180°C/gas 4. Line the pastry with baking parchment, fill with baking beans or rice and bake blind for 10 minutes. Remove the paper and beans and cook for a further 3 minutes. Take out of the oven and lower the temperature to 160°C/gas 3.
  4. Soften the mascarpone with the honey in a small saucepan over a low heat. Pour into the pastry case, then lay the figs on top, cut-side up.
  5. Bake for 30 minutes until just starting to turn golden around the edges.
  6. To serve, allow to cool to room temperature before removing from the tin and cutting.

rick stein venice to istanbul FINAL packshot.jpeg



Rick Stein: From Venice to Istanbul by Rick Stein

(BBC Books, hardback £25)

Photography: James Murphy



Available from Amazon


One Comment

  1. Suggestion of other fruits?

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