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A slice of gluten-free fig tart with mascarpone cream and fresh fig wedges sits on a white plate with a fork. Whole and halved figs are scattered around, and another tart slice is visible in the background.
5 from 1 vote

Gluten-Free Fig Tart with Mascarpone

This gluten-free fig tart has a buttery shortbread crust, a whipped mascarpone filling, and a topping of fresh figs and honey. It looks like a bakery dessert but comes together with simple pantry staples.
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Prep Time 12 minutes
Cook Time 18 minutes
Chilling Time: 30 minutes
Total Time 1 hour
Servings 8 servings
Metric - US Customary

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.
    A food processor with gluten-free fig tart dough inside, surrounded by scattered figs on a light surface. Some dough and flour residue remains in the processor.
  • 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.
    A tart pan filled with unbaked gluten-free fig tart crust sits on a light surface, surrounded by fresh figs, fig halves, and a white cloth.
  • 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.
    A gluten-free fig tart crust sits on a light surface surrounded by fresh figs, some whole and some halved. A white cloth is partially draped near the pie crust.
  • In a separate bowl, whip ½ cup (119 g) heavy whipping cream to medium peaks.
    A glass bowl filled with freshly whipped cream sits on a light pink surface, ready to top a gluten-free fig tart.
  • 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.
    A glass bowl filled with whipped mascarpone cheese mixture, swirled smoothly with peaks, sits on a light countertop—perfect as a filling for a gluten-free fig tart.
  • Add the whipped cream into the mascarpone mixture in two or three additions, gently folding after each one until combined.
    A glass bowl with a creamy whipped mixture and pink spatula rests beside halved figs on a light surface, perfect for preparing a delicious gluten-free fig tart.
  • 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.
    A gluten-free fig tart topped with sliced fresh figs on cream, surrounded by a honey dipper, bowl of honey, extra fig pieces, and a gold knife with cream on it, set on a light tabletop.

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.

Nutrition

Calories: 486kcal | Carbohydrates: 50g | Protein: 4g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 97mg | Potassium: 137mg | Fiber: 3g | Sugar: 37g | Vitamin A: 1038IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg
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