Gusto TV Fig Mascarpone Tart Recipe - A Rustic, Golden Tart with Vanilla Cream and Ripe Figs

Fig Mascarpone Tart Recipe

This Fig Mascarpone Tart recipe brings together buttery pastry, a silky vanilla‑kissed mascarpone filling, and concentric layers of ripe black mission figs for a show‑stopping dessert that’s perfect for entertaining or seasonal celebrations. Featured on A Is For Apple, this recipe combines mascarpone, cream cheese, and fresh figs to create a rustic, golden tart that’s easy to bake and elegant to serve.

The Inspiration

Inspired by classic French galettes and Italian crostata, this tart highlights the natural beauty and honeyed sweetness of ripe figs. Host Robert Jewell leans into simple, high‑quality ingredients—cold butter for flake, mascarpone for lush creaminess, and fresh vanilla bean for aroma—then showcases the figs in overlapping rings that bake into a jewel‑toned crown. In A Is For Apple, seasonal produce takes center stage, and this tart epitomizes that ethos: minimal fuss, maximum flavor, and a stunning finish that feels both rustic and refined. Viewers love how approachable the method is while delivering pastry‑shop results.

Ingredients

Tart dough

2 1/3 cup (583ml) all-purpose flour
1/3 cup (83ml) white sugar
½ pound (227g) cold unsalted butter
2 egg yolks at room temperature
2 tablespoons (30ml) whip cream
Pinch of salt
Flour for dusting

Egg wash

1 egg
1 tablespoon (15ml) water

Filling

12 ripe black mission figs
½ cup (125ml) mascarpone cheese
½ cup (125ml) cream cheese
1 vanilla bean scraped
1/3 cup (83ml) white sugar
White sugar for sprinkling
Garnish with icing sugar and lightly sweetened whipped cream

Method

To make the pastry dough combine the flour, sugar and pinch of salt in a food processor. Pulse to combine.
Chop the cold butter into small pieces. Add the butter to the processor and process until a crumbly sandy texture is achieved.
Mix the yolks with the whipping cream to combine.
With the motor running add the whip cream and egg mixture through the feed tube. Process until the dough comes together in a ball.
Note: due to variables in flour moisture, you may have to add a little extra whip cream to the mixture to get the dough to come together. If necessary add a teaspoon (5ml) of whip cream.
Remove the dough from the processor and wrap in plastic wrap. Refrigerate 30 minutes before rolling.
In a medium bowl blend the mascarpone cheese, cream cheese, sugar and the scraped vanilla bean. Mix just to combine.
Preheat oven to 400F (204°C)
Line a baking tray with parchment.
To make the egg wash; in a small bowl whisk the egg and add 1 tablespoon (15ml) water to combine.
Slice the figs into a little over ¼ inch (.63cm) slices crosswise.
Roll out the pastry on a lightly floured board to less than 1/8 inch (.31cm) thickness and 9 inch (22 cm) diameter circle.
Move pastry on to the parchment lined baking tray.
Using an off-set spatula smear the mascarpone in the center of the dough leaving a 2 inch (5 cm) border.
Starting from the outside working in, lay the figs in a circular overlapping ring, form concentric circles to cover the cheese. Making almost 2 full layers when complete.
Fold the excess dough up and over the filling leaving about a 3 inches (7.5cm) uncovered to show off the beautiful figs. Pinch edges if necessary to make sure the pastry is sealed.
Brush all the edges with egg wash. Sprinkle tart with sugar.
Place in oven and bake for 5 minutes at 400F (204°C). Turn the oven down to 350F (176°C). Bake for 20 minutes or until the crust is fully cooked and golden brown.
Remove from the oven and allow to sit for 5 minutes.
Cut into 6-8 slices and serve with freshly whipped cream.
This tart is best served straight out of the oven warm and crispy!

Serving Suggestions

This Fig Mascarpone Tart shines as a sophisticated dessert for brunches, dinner parties, or seasonal fruit menus. Serve warm slices with softly whipped cream to accent the figs’ natural sweetness and the mascarpone’s luxurious texture. For an elegant plate, add a drizzle of honey or balsamic reduction and a few toasted pistachios or almonds. Pair with espresso, a citrusy herbal tea, or dessert wines like Moscato d’Asti for a lovely contrast. On a larger dessert table, present the tart on a cake stand, garnished with extra fig slices and a light snowfall of icing sugar for an irresistible, bakery‑quality finish.

Final Thoughts

This Fig Mascarpone Tart recipe is a celebration of seasonal fruit and classic pastry techniques—flaky dough, a velvety vanilla filling, and beautifully arranged figs that caramelize at the edges. It’s the kind of rustic‑elegant dessert that looks impressive yet comes together with simple steps and pantry staples. Whether you’re baking it to delight guests or to treat yourself, this tart delivers balanced sweetness, creamy richness, and a stunning presentation every time. Don’t be afraid to make it your signature: use the best figs you can find, and serve it warm so the aromas and textures sing.

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