Fig Tart

August 20th, 2011 by Erin Gennow
Poached Fig Tart

Poached Fig Tart

Fig Tart

Adapted from Laura Calder’s French Food at Home

The original recipe was intended as a savory appetizer or first coarse.  We chose to use this recipe as a dessert.  If figs aren’t in season you can use pears.

Prep Time: 5 minutes

Cook Time: 30 minutes

Serves: 4 sides


1 Sheet puff pastry, thawed

6 oz. goat cheese, softened at room temperature

1 cup Port

1 cup sugar

12-18 ripe figs

1/4 cup walnut pieces, toasted

2 teaspoons fresh rosemary or thyme, chopped (optional)


Preheat the oven to 425 degrees Fahrenheit.

Place a large, wide skillet with sides over medium heat.  Add the 1 cup of port and 1 cup of sugar to the skillet.  Bring to a simmer to dissolve the sugar.  Once the sugar has dissolved add the figs to the port and cover with a lid or piece of parchment.  Poach the figs for about 10 minutes in the port, rotating occasionally if the figs are not completely submerged. Remove the figs and set aside. Reduce the port down to a sauce consistency.

While the figs are poaching and the sauce is reducing, cut out 6 rounds about 4 inches in diameter, in the puff pastry.   Lightly grease a rimmed baking sheet.  Lay the rounds on the baking sheet and cover with a piece of parchment paper.  Place another baking sheet on top of the parchment paper.  Bake in a 425 degree oven for about 10-12 minutes, or until lightly golden.

If using the herbs, chop fine and stir them into the goat cheese.

Toast the walnut pieces in a dry skillet until fragrant.  Watch closely so they do not burn.

When the sauce has reduced and the tart rounds have baked spread a bit of softened goat cheese on each of the 6 tart rounds.  Cut the figs in half and place 2-3 fig halves on top of the goat cheese. Place the tarts onto a serving platter or plates and drizzle with the port sauce.  Sprinkle with the toasted walnut pieces.

Serve, passing additional port sauce along side.

Poached Pear Tart

Poached Pear Tart

A year ago on The Daily Morsel


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