This fig tart recipe is one I've come back to again and again. It's one of my favorite summer dessert recipes, and also one I've shared often in my baking classes. As soon as fig season begins, it's the first thing I bake-and one of my favorite summer dessert recipes to come back to every year. I'll walk you through it step by step, just like in my baking classes, sharing photos from class so it feels like you're right there baking alongside me.
This fig dessert recipe comes from my Oma's baking book. Over time, I've adapted it with ingredients I can find here. In the end you have a beautiful fig tart with a few thoughtful layers: figs soaked in sherry, a chocolate-lined crust, and a light, creamy filling.
This is one of my favorite desserts to teach in my in-person baking classes. Every time I make it, people are a little unsure at first-and then completely fall in love after the first bite.
Jump to:
- Get my FREE Apple Strudel eBook!
- The Fig Tart Recipe I Teach in My Baking Classes
- Ingredients for the Perfect Summer Dessert Recipe
- How to Make this Fig Tart
- Substitutions and Variations for This Fig Tart Recipe
- Equipment You'll Need for This Fig Tart
- My Best Selling Cookies
- How to Store this Fig Tart
- Top Tip
- Frequently Asked Questions when Baking Fig Desserts
- Another Tart Recipe You will LOVE
- Have you Made this Recipe?
- Fig Dessert - The Best Fig Tart
Get my FREE Apple Strudel eBook!
Learn how to bake authentic apple strudel from home, along with a homemade vanilla sauce.
The Fig Tart Recipe I Teach in My Baking Classes
I teach baking classes twice a month, and tart making has become one of my favorite things to share. This fig dessert recipe was one of the very first classes I taught when I started teaching classes. I still remember how quickly people connected with it-and how much they enjoyed every layer.
Ingredients for the Perfect Summer Dessert Recipe
This fig tart recipe uses finer ingredients, which really make a difference in flavor and texture. Here's what I recommend and why:
- Figs (the star of the tart)- Fresh, ripe figs are the most important part of this recipe. Since they are the highlight, choose figs that are soft, sweet, and full of flavor. This is where I like to spend a little extra.
- Dark Chocolate- Use a high-quality dark chocolate or a good Belgian chocolate. Using quality chocolate isn't just a nice touch-it makes a noticeable difference in every bite. If you want to buy a smaller quantity of chocolate I recommend using a dark chocolate Lindt Bar.
- Greek Yogurt (Quark substitute) Traditionally, German fruit tarts and cream cakes like this are made with Quark. Since that's harder to find in the U.S., I use a thick Greek yogurt instead. I've found that a lightly sweetened whole milk vanilla Greek yogurt works really well. I like using options like FAGE or Trader Joe's. Look for a greek yogurt that is thick and creamy. If you're using plain Greek yogurt, you can simply add a little vanilla extract.
- Butter for the Shortbread Crust - You can use either American butter or European butter here. European butter has a higher fat content, which creates a softer, richer crust. American butter has more water, but still works very well. Both are great options-just choose what fits your budget, especially since the figs are already a splurge ingredient.
- Flour- I like to use white spelt flour for this tart. It adds a slightly deeper flavor and is something I use often in my baking. If you don't have spelt flour, all-purpose flour works perfectly fine. To learn more about spelt flour you can read more in my Bakers Guide.
- Cream Sherry (for soaking the figs)-To soften and flavor the figs, soak them in sweet cream sherry-not dry sherry. This step adds warmth and depth that pairs beautifully with the chocolate and cream filling. Let the figs soak while the crust bakes and cools so they have enough time to absorb the flavor.
See recipe card below for quantities.
How to Make this Fig Tart
- Blind bake the crust Preheat your oven to 375°F (190°C). Line the tart crust with parchment and fill with pie weights. Bake for 15-25 minutes, until lightly golden. Let the crust cool completely before adding the next layers.
- Soak the figs and add the chocolate layer While the crust bakes, slice the fresh figs and soak them in sweet cream sherry until the crust has cooled. Melt the dark chocolate and brush it over the cooled crust. Let it set completely-this keeps the crust crisp and adds a rich chocolate layer.
- Make the cream filling- Whip the heavy cream until fluffy. In a separate bowl, mix the yogurt and sugar until smooth, then gently fold in the whipped cream and a splash of lemon juice until light and creamy.
- Assemble and chill the tart-Drain the figs well and arrange them in the crust. Pour the cream filling over the top and smooth it out. Garnish with extra fresh figs if you like, then chill for at least 2 hours before serving so the tart sets beautifully.
Substitutions and Variations for This Fig Tart Recipe
This fig tart recipe is best made as written, but there are a few simple ways to adjust it based on what you have or prefer:
- Make it alcohol-free: Skip soaking the figs in cream sherry. The tart will still be delicious, just a little lighter in flavor.
- Try a chocolate crust variation: Add a bit of cocoa powder to the shortbread crust for a deeper chocolate flavor that pairs beautifully with the figs and cream.
- Use different fruit: Swap the figs for fresh raspberries, strawberries, or blueberries. Place them on top of the cream filling instead of underneath, since they don't need soaking.
- Make mini tarts: Divide the dough and filling into smaller tart pans for individual servings. They bake faster, so keep an eye on them.
- Add nut flour to the crust: Replace a portion of the flour with finely ground hazelnut or almond flour for a subtle, nutty flavor.
- Dairy-free note: This recipe does not adapt well to being dairy-free, as the filling relies on dairy for its texture and flavor.
Equipment You'll Need for This Fig Tart
- 9-inch tart pan: I like using a slightly deeper tart pan-almost like a quiche pan. It gives you a bit more room for the filling and makes the tart feel more substantial.
- Rolling pin: Nothing fancy needed here. I prefer a simple wooden rolling pin-it gets the job done and feels easy to work with.
- Mixer (optional): I love using my KitchenAid mixer, but you can absolutely make this by hand. It just takes a little more time and effort.
- Kitchen scale: I always recommend using a scale for the best results, especially when making European-style desserts. It helps with accuracy and consistency.
My Best Selling Cookies
Want more of my best-selling cookie recipes? I've gathered them in my German Cookie Recipe Ebook-along with the homemade jam recipes I use for my market cookies.
How to Store this Fig Tart
Store this fig tart in the refrigerator, covered, to keep it fresh. It's best enjoyed within the first 2-3 days, as the figs will start to release moisture over time and soften the crust. If you prefer not to have leftovers, you can also make a smaller version of this tart.
Top Tip
After soaking the figs in sherry, let the sliced figs drain on a wire rack before adding them to the tart. This helps remove excess moisture so the crust stays crisp, while still keeping all the flavor from the sherry.
Frequently Asked Questions when Baking Fig Desserts
This usually means the figs were not drained well enough after soaking. Let them drip on a wire rack before assembling the tart to prevent excess moisture from collecting in the crust.
Tart crusts can shrink if the dough is overworked or not chilled properly. Make sure to chill the crust before baking and avoid stretching the dough when placing it in the pan.
Yes, you can make this tart a day in advance. In fact, chilling it helps the filling set nicely. Just keep it refrigerated and add any fresh garnish right before serving.
You can, but it's not recommended. The chocolate helps keep the crust from getting soggy and adds a rich layer of flavor that balances the figs and cream.
Another Tart Recipe You will LOVE
If you love tarts with different flavor profiles, you will also love this Matcha and Blueberry Tart, which is another one of my favorite Summer Dessert Recipes.
👉 Make my Matcha Blueberry Tart
⭐️⭐️⭐️⭐️⭐️
Have you Made this Recipe?
I'd love to hear how it turned out! Leave a rating and comment below.
You'll help fellow readers enjoy it too and help me earn income so I can keep sharing these recipes for FREE. - Davia 🤍
Fig Dessert - The Best Fig Tart
Ingredients
Equipment
Method
- Prepare the dough: Cut the cold butter into small pieces. Add it to a mixing bowl along with the flour, sugar, salt, vanilla sugar (or vanilla extract), baking powder, and egg. Using dough hooks, mix until the dough begins to come together. Use your hands to bring the dough into a smooth ball.Wrap the dough and refrigerate for 30 minutes.
- Roll Out the Dough: After chilling, take the dough out of the refrigerator. On a floured countertop, roll the dough to approximately ¼-inch thickness. Use it to line a tart or pie pan, trimming any excess edges as necessary. Personally, I prefer rolling out a larger piece of dough to cover the entire tart pan, pressing it into place, and then using my rolling pin to trim off the excess dough along the edges.
- Docking: When blind baking your tart crust, gently prick the bottom with a fork (this is called "docking") to allow steam to escape and prevent the crust from puffing up or forming bubbles.
- Refrigerate: I always freeze or refrigerate my dough in the cake or tart form for a minimum of 30 minutes. Sometimes, I also like to prepare this ahead of time, cover it, and freeze it to pull out on bake day.
- Blind Bake the Crust: Preheat oven to 375°F (190°C). Line your tart crust with parchment and fill with pie weights. Bake 15-25 minutes until lightly golden. Let cool completely.
- Soak the Figs: While the crust bakes, slice your fresh figs and soak them in sweet cream sherry wine. Let them soak until the crust is baked and cooled.
- Line with Chocolate: Melt the dark chocolate and brush it all over the cooled crust. This keeps it crisp and adds a delicious chocolate surprise in every bite. Chill until set.
- Make the Filling: Whip the heavy cream until fluffy. In a separate bowl, mix sugar and yogurt until smooth. Gently fold in the whipped cream and lemon juice.
- Assemble the Tart: Drain the figs well. Arrange them to cover the bottom of the crust. Pour the yogurt filling over the figs and smooth the top.
- Garnish & Chill: Garnish with extra fresh figs and mint if you like. Chill the tart for a minimum of 2 hours before serving so it sets beautifully.
Nutrition
Notes
- Choose a thick yogurt without an artificial taste - it makes a big difference.
- For best results, use a kitchen scale for accurate measurements-this makes a big difference in dough consistency.
This has been one of the 3 tarts that I teach in my in person baking classes. It definitely is a favorite. Hope you can give this a try.