Fresh Fig Tart

Warmed honey makes an easy, glistening glaze for this dessert. Allow about 30 minutes chilling time once the crust is pressed into the tart pan.


12 servings (serving size: 1 tart wedge and 1 tablespoon yogurt)

Recipe from

Cooking Light

Nutritional Information

Calories 224
Fat 6.6 g
Satfat 4 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 4.3 g
Carbohydrate 36.7 g
Fiber 2.5 g
Cholesterol 34 mg
Iron 1.1 mg
Sodium 77 mg
Calcium 53 mg


Cooking spray
6.75 ounces all-purpose flour (about 1 1/2 cups)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1 teaspoon vanilla extract
1 large egg
2 pounds firm ripe Black Mission figs, trimmed
1/4 cup sugar
2 tablespoons all-purpose flour
2 tablespoons honey
3/4 cup 2% reduced-fat Greek-style yogurt


1. Preheat oven to 400°.

2. To prepare crust, coat a 9-inch round removable-bottom tart pan with cooking spray; set aside. Weigh or lightly spoon 6.75 ounces flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, 2 tablespoons sugar, cinnamon, and salt in a food processor; pulse to combine. With processor on, gradually add butter through food chute, processing until mixture resembles wet sand. Combine vanilla and egg in a small bowl; stir with a whisk. With processor on, gradually add egg mixture, processing until dough forms. Turn dough out into prepared pan; gently press into bottom and up sides of pan. Chill 30 minutes.

3. To prepare filling, thinly slice figs to measure 1 1/2 cups; cut remaining figs into (1/2-inch) pieces (about 5 cups). Combine fig pieces, 1/4 cup sugar, and 2 tablespoons flour, tossing to coat figs. Spoon fig mixture into prepared crust. Bake at 400° for 20 minutes; reduce oven temperature to 350° (do not remove tart from oven). Bake an additional 25 minutes or until bubbly. Remove from oven; arrange fig slices over top of tart.

4. Place honey in a microwave-safe bowl. Microwave at HIGH 1 minute; brush over fig slices. Cool tart slightly on a wire rack. Serve warm with yogurt.

Marie Simmons,

Cooking Light

August 2009
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