This quick, easy fig and blackberry tart has a honey goat cheese filling and a walnut shortbread crust, all of which can be made in an hour.
This post was sponsored by California Grown. I was compensated for this post and developing this recipe. However, all opinions below are my own.
Fig season always comes and goes faster that I am ready for it. But when it arrives, I find myself gorging on fresh figs as much as possible. Some would say I’m a fig fiend! This is clearly evident by fig recipes I have here on my blog, including my fig focaccia, my fig financier, apple fig cobbler and fig and hazelnut scones. And though I will eat figs in my yogurt with homemade granola, in my salad, or all by themselves, I get super excited to make beautiful, luscious things out of them. My current obsession is this figs and blackberry tart with honey goat cheese and a walnut crust.
How to make a fig tart?
Like all tarts, you have to start by making the crust. I make a version of a shortbread crust in the food processor, which is super easy and fast. It also means I don’t have to worry about keep the crust cold, nor do I have to chill the dough. I can just make the crust in a food processor, press it into the tart pan, and bake away.
The crust uses walnuts in it. Place the walnuts in the food processor, process until they are broken into crumbs, then add the flour, powdered sugar, granulated sugar, and salt. Pulse a few times to mix, then add in cold butter cubes. Pulse again, and then drizzle in an egg yolk mixed with water. Once the mixture starts to hold together like a dough, you just press it into the tart pan.
Bake the crust first, then spread a simple filling made of goat cheese and honey into the tart shell. Press in cut figs and blackberries, then bake again. Drizzle honey on the warm tart and serve.
When are figs in season?
Dried figs are available all the time (just look for them where you buy other dried fruit). But fresh figs start to appear at grocery store in the early summertime into early Fall. California grows 98% of the commercially sold fresh figs here in the U.S. and they start popping up as early as mid-May, though it depends on the growing conditions. They become more common to find at the stores starting in July through November. You can find more details about figs and how they’re grown and when they are in season, as well as what California fruits and vegetables are in season and when over at the California Grown website.
Can you use dried figs in place of the fresh figs?
I love dried figs, but they won’t work for this recipe. Instead, try swapping out another fresh fruit like sliced plums, pitted cherries, or ripe sliced pears instead of the figs. You can also use blueberries or raspberries in place of the blackberries if you wish.
What sort of figs work best in this recipe?
Fresh figs come in a number of varieties. I’ve used Mission figs in this tart, which is a fairly common variety. But you can use any type of fig that you like. The ones I find the most at my local stores include the Mission figs, the Brown Turkey fig and the Tiger Stripe fig.
Mission figs have a deep, almost meaty flavor, while Brown Turkey figs have a rich sweet, slightly nutty flavor, and Tiger Stripe figs have a striking green and yellow striped skin with a vibrant red inside with a sweet, vaguely berry flavor. Other fresh figs available include Kadota, Sierra, and Calmyrna figs. You can learn more about fresh figs and the different varieties at the California Fig website.
Can you make this ahead?
I don’t recommend making the entire tart ahead of time but you can make some of the components a day before you serve it. You can make the crust dough a day ahead. Just press it out in the tart pan, and then slide the entire pan into a large 2-gallon Ziploc bag, seal it and store it in the refrigerator. Remove from the bag and bake from the fridge as directed, adding a minute or two to accommodate for the cold temperature.
You can also bake the crust ahead of time. Bake as directed, then store it at room temperature up to 24 hours. Store it in a large 2-gallon Ziploc bag or under a large cake dome. Then place it in the pre-heated oven for 5 minutes to warm and crisp it up again (no need to use parchment or pie weights, just pop it in the oven). Proceed with the recipe as directed.
How do you store leftovers?
As with all baked goods, this tart is best enjoyed the day it’s made. But if you have leftovers, store it in an airtight container in the refrigerator for up to 2 days. Bring the leftovers to room temperature or warm it up in an oven or toaster oven at 300°F for 5 to 10 minutes to help take the chill off the tart and refresh it before eating.
If you like this fig and blackberry tart check out these out tarts and pies:
- Strawberry Rhubarb Pie
- Plum Galette
- Meyer Lemon Shaker Tart and with Strawberry Rhubarb
- Apple and Prunes Slab Pie
- Classic Blueberry Pie
- Mixed Berry Tart
- Grape and Blueberry Pie
Fig, Blackberry and Goat Cheese Tart with Walnut Crust
- 1 cup walnut pieces 100 g
- 2 cups all-purpose flour 280 g
- 1/4 cup powdered sugar 30 g
- 2 tablespoons white sugar
- 1/2 teaspoon salt
- 3/4 cup cold unsalted butter 1 1/2 sticks or 170 g
- 1 large egg separated
- 4 to 7 tablespoon cold water
- 8 ounces plain soft goat cheese softened
- 3 tablespoons honey
- 8 to 10 fresh figs 1 pound or 455 g
- 2 1/4 cups blackberries 9 ounces or 255 g
- 1 to 2 tablespoons honey
- Preheat the oven to 425°F.Place the walnut pieces in a food processor and pulse the walnuts until they are broken down into crumbs. Add the flour, powdered sugar, white sugar, and salt to the processor bowl. Pulse a few times to combine. Cut the butter into 1/2-inch chunks and add them to the processor. Pulse again, until the butter is broken down. The whole mixture should be fairly uniform with tiny pebble sized pieces of walnuts and butter.
- Separate the egg and set aside the egg white in a small bowl for later. Place the egg yolk in a small bowl and beat in 4 tablespoons of water. Drizzle the liquid into the processor bowl. Pulse until the mixture starts to clump together. Remove the lid of the processor and try to press some of the dough together. If it holds together, it’s done, but if the dough seems too crumbly and dry, add 1 tablespoon of water at a time, until it holds together.
- Carefully remove the blade from the processor. Dump the content of the processor bowl into the center of a 10-inch tart pan with a removable bottom. Press the dough into the bottom and sides of the pan. Continue to do this with all the dough, until the bottom and sides are evenly lined with the dough.
- Place a piece of parchment paper over the top of the dough and fill with pie weights or dried beans. Place the pan on a rimmed baking sheet or pizza pan and bake in the oven for 12 minutes. While the crust is baking, beat the egg white with 1 tablespoon of water.Remove the pie weights by carefully lifting the parchment paper up and moving it with the weights inside to a heatproof bowl. Brush the egg white wash over the sides and bottom of the tart crust. This will help seal the crust and prevent it from becoming soggy. Move the pan back to the oven and bake an additional 5 to 7 minutes, or until the edges of the pan start to brown and the top of the dough looks dry. If the crust puffs up after baking, just prick it with a fork or knife to deflate.
- While the dough is baking, make the filling by combining the goat cheese with the honey. Trim the stems off the figs, then cut them in half lengthwise.
- When the tart dough is done baking, spread the honey goat cheese over the still warm crust. Then place the fig halves around the edge of the tart, overlapping the fig stems over the body of the figs slightly. Sprinkle the blackberries over the center area of the tart. Place back in the oven for an additional 20 minutes or until the tart is fragrant and the fruit starts to look juicy.Let the tart cool on a wire rack for 15 minutes. Remove the tart from the pan and move to a serving plate. Drizzle an additional 1 to 2 tablespoons of honey over the tart and serve warm.