This gluten-free fig tart with mascarpone looks like it took hours, but the crust comes together in a food processor with no rolling involved. It’s a shortbread curst and a whipped mascarpone filling, topped with fresh figs and a drizzle of honey.
Figs are only in season from about June through October depending on where you live, so look for ones that are soft and give slightly when pressed. The crust and filling can both be made a day ahead, so all you need to do the day of is slice figs and assemble.
Ingredient Notes
- Gluten-Free Flour Blend – Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour works well here. A blend with xanthan gum already in it keeps hte shortbread from crumbling apart.
- Butter – Keep it cold and cubed right up until it goes into the food processor. Warm butter makes the crust spread too thin in the pan and slip down the sides.
- Mascarpone Cheese – Let it come to room temperature before mixing so it blends smoothly into the whipped cream instead of leaving lumps.
- Heavy Whipping Cream – Keep it cold until you’re ready to whip it. Cold cream whips up faster and holds its structure better.
Expert Tips
Recipe FAQs
A square or round cake pan works if you don’t have a tart pan, though the shape will look different when you slice it.
Pears, nectarines, peaches, or strawberries all work well in place of figs.
Serving Suggestions
This gluten-free fig tart with mascarpone pairs well with other make-ahead desserts if you’re putting together a spread. My gluten-free plum galette is another simple fruit dessert and a bit more rustic, where this one is more polished. My mini gluten-free pecan pie cheesecakes round things out with something richer in individual portions instead of a tart.
Gluten-Free Fig Tart with Mascarpone
Ingredients
For the Crust:
- 1 cup (140 g) gluten-free flour blend
- ½ cup (60 g) powdered sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ½ cup (113 g) unsalted butter - cold and cubed
For the Filling:
- ½ cup (119 g) heavy whipping cream
- 1 cup (225 g) mascarpone cheese - at room temperature
- 1¼ cup (150 g) powdered sugar
- ½ tablespoon (0.5 tablespoon) vanilla extract
Topping:
- 8 (400 g) fresh figs - sliced into halves or quarters
- 1 tablespoon (21 g) honey
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- In a food processor, combine 1 cup (140 g) gluten-free flour blend, ½ cup (113 g) unsalted butter, ¼ teaspoon kosher salt, and 1 teaspoon vanilla extract. Add the cold ½ cup (113 g) unsalted butter and pulse until the dough comes together.
- Press the dough evenly into a greased 9-inch tart pan, going up the sides. Poke a few holes in the bottom with a fork.
- Chill the crust for 30 minutes. Preheat the oven to 350°F partway through.
- Bake at 350°F for 15-18 minutes until lightly golden. Let cool completely.
- In a separate bowl, whip ½ cup (119 g) heavy whipping cream to medium peaks.
- In another bowl, mix 1 cup (225 g) mascarpone cheese until smooth, then add 1¼ cup (150 g) powdered sugar and ½ tablespoon (0.5 tablespoon) vanilla extract.
- Add the whipped cream into the mascarpone mixture in two or three additions, gently folding after each one until combined.
- Spread the filling evenly over the cooled crust.
- Top with 8 (400 g) fresh figs (halved or quartered) and drizzle with 1 tablespoon (21 g) honey. Serve immediately or refrigerate until ready to serve.
Video
Notes
- Gluten-Free Note: I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in this recipe. I can’t guarantee other flour blends will work in this recipe since I haven’t tried them.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. It’s best eaten within 3 days for the best texture.
