Gluten-Free Fig Tart with Mascarpone
Table of Contents
Why this recipe works
Confession: Figs used to intimidate me. I thought they were fancy and luxurious and difficult to eat. I now know better and I am here to tell you that figs are simple, delicious, AND elegant looking!
That’s why this gluten-free fig tart with mascarpone is the perfect little something extra that you’ll want at your next get together!
With a simple shortbread crust, this fig tart dessert comes together quickly. There’s no rolling out of dough needed like you would with a pie, just combine the ingredients for the tart dough in a food processor and then press into your tart pan!
An easy mascarpone whipped cream is quick to make and compliments the figs beautifully in this dessert. This dessert is simple, yet elegant – perfect for entertaining!
When are figs in season?
Figs are typically in season from mid-May through November. This makes them the perfect companion to all of your summer and fall season gatherings!
Ingredients
Ingredient Notes
- fresh figs – DO NOT settle for dried figs. They will not spark joy. Go for the fresh figs! If you can’t find them fresh, take a look at the FAQs below for alternative ideas.
- unsalted butter – This recipe calls for salt, so be sure to use unsalted butter. Unsalted butter gives you the power to add the proper amount of salt on your own – which is a power that every baker should possess. However, if you only have salted butter on hand, just skip the salt.
- mascarpone cheese – Mascarpone is basically cream cheese’s fancy Italian cousin. They’re similar, but mascarpone cheese is a bit creamier, smoother, and sweeter — the perfect base for a fruit tart filling.
Step-by-Step instructions
- Add the gluten-free flour blend, salt, powdered sugar, vanilla extract and cold butter to a food processor.
2. Pulse until the dough forms a ball.
3. Place the dough in a greased 9-inch tart pan.
4. Press to the sides and bottom until you reach an even thickness.
5. Poke holes in the tart crust with a fork. Chill the dough for 30 minutes.
6. Bake at 350F for 15-18 minutes, until the tart is lightly golden. Allow to cool and set aside.
7. Add the heavy cream to a large bowl and mix on high speed until medium peaks form. Set aside.
8. In a separate bowl, add the mascarpone cheese.
9. Mix until smooth.
10. Add the vanilla extract and powdered sugar. Again mix until smooth.
11. Add some of the whipped cream to the mascarpone mixture.
12. Gently fold the whipped cream a little at a time until it’s combined. Be careful not to stir too much because you don’t want to knock the air out of the whipped cream.
13. Spread the mascarpone filling over the baked tart shell.
14. Top with fresh figs and a drizzle of honey. Serve immediately or store in the refrigerator until ready to serve.
Expert Tips
- Always use cold butter to make the tart shell so that it stays cold. I like to cube my butter and then place it in the freezer or chill it in the refrigerator before using.
- You’ll want to whip the heavy cream in a separate bowl from the mascarpone filling. The goal here is to get a really light whipped cream that we’ll fold into the mascarpone mixture for fluffy filling.
- Making ahead? You can bake the tart shell and cover with the mascarpone filling and refrigerate. The day you plan on serving the tart, cut up your fresh figs and top the tart. You could assemble the whole dessert ahead of time, but the figs will look best the day that they are cut so I always try to cut those day of my event.
Recipe FAQs
You can use a square metal baking pan or round metal cake pan if you don’t have a tart pan handy. Your presentation may be different than pictured as it can be difficult to remove the fig tart from these types of pans. If using another type of pan, be sure to leave a raised boarder when pressing in the dough in order to create a defined space for the filling.
Fresh figs are perfect for this tart, but if you want to mix it up, you can use pears, nectarines, peaches, strawberries, or whatever fresh fruit you’re feeling that day.
You could, but it would change the flavor profile a bit. The shortbread crust lets the fig and mascarpone flavors be the stars of the show, whereas the graham cracker crust may overshadow those flavors a bit more.
If you don’t finish this tart in one sitting, you can store it in an air-tight container in the refrigerator for up to 5 days. However, it’s best to eat it within 3 days for optimal freshness.
Related Recipes
- Gluten-Free Fruit Tart with Lemon Curd
- Gluten Free Giant Strawberry Pop Tart
- Gluten-Free Baked Stuffed Apples
- Gluten-Free Pumpkin Pie with Graham Cracker Crust
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Fig Tart
Ingredients
Crust:
- 1 cup gluten-free flour blend
- 1/2 cup unsalted butter (cold and cubed)
- 1/2 cup powdered sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
Filling:
- 1/2 cup heavy whipping cream
- 1 cup mascarpone cheese
- 1¼ cup powdered sugar
- 11/2 tsp vanilla extract
Topping:
- 8 figs (sliced in halves or quarters)
- 1 tablespoon honey
Instructions
- Add the gluten-free flour blend, salt, powdered sugar, vanilla extract and cold butter to a food processor. Pulse until the dough forms a ball.
- Place the dough in a greased 9-inch tart pan. Press the tart dough into the tart pan and up the sides.
- Poke holes in the tart dough with a fork, to prevent the tart from puffing up in the oven. Place in the freezer for at least 30 minutes, to chill completely.
- Preheat oven to 350F. When the tart dough is chilled, place on a baking sheet to prevent butter from spilling in your oven. Bake for 15-18 minutes, until the edges are a light golden brown. Remove from the oven and cool completely.
- Add the heavy cream to a large bowl and mix on high speed until medium peaks form. Set aside.
- In a separate bowl, add the mascarpone cheese. Mix until smooth.
- Add the vanilla extract and powdered sugar. Again mix until smooth.
- Add 1/3 of the whipped cream to the mascarpone mixture.
- Gently fold the whipped cream into the mascarpone until it’s combined. Repeat with remaining whipped cream. Be careful not to stir too much because you don’t want to knock the air out of the whipped cream.
- Spread the mascarpone filling over the baked tart shell with an offset spatula or the back of a spoon.
- Top with fresh figs and a drizzle of honey. Serve immediately or store in the refrigerator until ready to serve.
Notes
- Always use cold butter to make the tart shell so that it stays cold. I like to cube my butter and then place it in the freezer or chill it in the refrigerator before using.
- You’ll want to whip the heavy cream in a separate bowl from the mascarpone filling. The goal here is to get a really light whipped cream that we’ll fold into the mascarpone mixture for fluffy filling.
- Making ahead? You can bake the tart shell and cover with the mascarpone filling and refrigerate. The day you plan on serving the tart, cut up your fresh figs and top the tart. You could assemble the whole dessert ahead of time, but the figs will look best the day that they are cut so I always try to cut those day of my event.
- Refrigerate any leftovers and eat within 3-5 days.
Nutrition
I’m Megan
A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…
