Dessert / Recipe

Easy Fig Tarts

Want easy, beautiful, and delicious fig tarts in 15 minutes? You must give this Easy Fig Tarts Recipe a try, then!

Fig Tarts Recipe | sophisticatedgourmet.com

Getting my hands on fresh figs during any time of year, is like hitting the jackpot. On Sunday evening, my sister, dad, and I were walking past an Arab grocery store, when something caught my eye- figs. I stopped in the middle of the busy street, turned around, and shuffled back. Large sized punnets of fresh figs were on sale for $1.29, “I need to get a few baskets of these!” I felt like I was committing a crime for buying figs for so cheap, but these fig tarts needed to be made.

Fig Tarts Recipe | sophisticatedgourmet.com

I pulled each transparent-sea green package haphazardly filled with fresh figs out of the chalk-toned wooden crate, and inspected each package. Nearly every container of the figs were squidged from being thrown into the baskets; some had already gone moldy from the heat, but there they were- two baskets of perfectly ripe, dark teardrop-shaped figs, free of any imperfections. I carefully handed the baskets- treating them as if they were rare objects- to the mustachioed clerk behind the counter; he smiled as he bagged the fruit, and said, “I see you found good one’s. The baskets have been out there all day, I’m surprised any survived from the heat.” I was too.

I had two plans for these deep blackish-purple beauties- to eat them as is, and to bake the rest into-the first thought that came to my mind- fig tarts.


Fig Tarts Recipe | sophisticatedgourmet.com

Sunday morning, I rushed home with my two baskets of figs hoping that their overnight stay in the refrigerator slowed them down from spoiling too soon. Once I got home, I ripped open the plastic wrap from the tops of the green baskets. The redolent smell of the fresh figs whirled in the air. My mind danced, and I grinned. I was truly in paradise. These were perfectly ripened. I removed them from the basket, put them on a platter, and let them hang-out in the refrigerator, until I needed them.

My mind was stuck on wanting to make fig tarts, so, I grabbed the butter out of the refrigerator, scooped the flour out of its glass container, and got to making a batch of quick puff pastry.

I know that some of you are rolling your eyes about making your own puff pastry, but trust me- it’s not as difficult as you’d think it is; I’ve not bought puff pastry in over a year because for me, it’s faster to make the stuff, than to travel to pick up a package of low-quality factory made pastry. The homemade kind puffs up more than the grocery store variety (and tastes better, too).

Fig Tarts Recipe | sophisticatedgourmet.com

At the end of my mini-project, not one surface in our kitchen was left untouched by my floury hands. Every surface was dusted with flour, and eventually, half of the recipe was rolled out into a ⅛-inch thick rectangle, and then cut into quarters. After that, the quartered pastry was placed on a parchment-lined cookie sheet, and the pan was slid into the freezer for a few minutes.

Meanwhile, four figs were snagged from the platter in the refrigerator and cross-cut, revealing their amaranth-colored flesh. The pastry was removed from the freezer; and each was dusted with the grainy vanilla scented sugar. I couldn’t help myself- I picked the jar up to my face and took in the glorious smell of the sugar; “Mmm.” A quartered fig, thoughtfully arranged in the center of each pastry, followed. After that, there was a light sprinkling of light muscovado sugar (you can buy some here) atop each piece of fig.

Fig Tarts Recipe | sophisticatedgourmet.com

Fig Tarts Recipe | sophisticatedgourmet.com

Fig Tarts Recipe | sophisticatedgourmet.com

I slid the pan into the preheated oven, and 15 minutes later they were done. The fruit sat atop golden pillows of flaky, buttery pastry with very few small alterations to enhance their dulcet peachy-strawberry flavor. It was perfect, but there was something missing.

I pulled the container of cream out of the refrigerator and a spoonful of confectioner’s sugar out of its metal canister, and whisked like mad until the cream was thick and billowy. A quick taste. “Perfect,” I unconvincingly said to myself. I grabbed a small handful of pistachios pieces from a bag hidden in the cupboard, and tossed them into the whipped cream. A soft pearl white cloud of cream was now speckled with green. I dolloped a small amount of the cream next to a warm fig tart, and called it a day, and boy, was it a lovely one. I felt like I was dreaming.

Fig Tarts Recipe | sophisticatedgourmet.com

Speaking of dreaming– the title does state that this post isn’t only dedicated to these easy fig tarts. I’m happy to share that  the About page and FAQ pages have been updated and I’ve been featured in an article on the Gourmet Live app for the iPad! It’s called, “Growing Up Gourmands.” The article does require you to have an iPad and and the Gourmet Live app.

But, fret not, my dear friends, I’ll give you a run-down- The article talks a bit about me, and contains some very exciting news, which I’ve been trying my hardest not to spoil, but as my dear friends, you deserve to know.

Fig Tarts Recipe | sophisticatedgourmet.com

I’ve been approached by a major publishing company, and I’m developing a book proposal that I hope to sell shortly. I can’t believe I just said that.

I feel like I’m in a dream. I can’t say more than this, but I will say that I feel blessed, excited, and honored to be working on such a project. My heart and soul are being poured into this, and I only hope that as this project progresses, you’ll be around to see how much love is poured into everything I’m working on.

I don’t say this enough, but thanks so much for reading, and thank you for all of the support, feedback, emails, comments- everything- you’ve shared with me over these past two years. It really means a lot to me; I am truly blessed to be part of such a great community.

Now, with the mushy bit aside- get your hands on some figs, and go make these tarts. I insist. :)

Easy Fig Tarts and Pistachio Whipped Cream
Makes 4 tarts

This recipe is fairly straight forward- puff pastry, vanilla sugar, light muscovado sugar (can use light brown sugar), and figs-no measuring whatsoever (well, unless you’re planning on making this quick puff pastry for this recipe, like I did).

If you don’t have any vanilla sugar on hand, I wouldn’t fret, simply use natural cane / granulated sugar, the tarts will taste just as great.

The pistachio whipped cream that I served with this is fairly straight forward, as well- it’s just sweetened whipped cream with a small handful of crushed pistachio nuts folded in.

Ingredients:
For the Tarts
½ recipe for quick puff pastry or 1 sheet store-bought puff pastry (pref. all-butter)
Vanilla Sugar (can simply use granulated/ natural cane, if you don’t have any)
4 ripe figs, quartered
Light Muscovado Sugar (can use light brown sugar)

For the Pistachio Whipped Cream
½ cup cold whipping cream
1 tablespoon confectioner’s (powdered) sugar
1 ½ tablespoons crushed pistachio nuts

Preparation:
Preheat oven to 400F / 200C/ Gas Mark 6. Line a cookie sheet with parchment paper.

Roll the pastry into a rectangle approx. 15-by-8-inches (should be 1/8-inch thick). Cut the pastry into 4 evenly-sized rectangles, then place onto the lined cookie sheet.

Evenly sprinkle the top of each pastry rectangle with the vanilla sugar, and top with figs.

Lightly sprinkle brown sugar over the figs.

Bake in preheated oven for 15 minutes, until the pastry is puffed and golden brown. Allow to cool while you make the whipped cream (next step).

In a medium-sized mixing bowl, with a whisk, beat together the cream and sugar until thickened and holds a soft peak (to determine this, lift the whisk from the cream; if the peak at the end of the whisk holds a droopy curve, it’s a soft peak). Serve with tarts.

Enjoy!

89 Comments

  • Kiran @ KiranTarun.com
    September 15, 2011 at 12:26 am

    YAY!! Congrats on the book deal and feature.. So cool :) That fig tart looks scrumptious :)

    Reply
  • Joy
    September 15, 2011 at 3:04 am

    O M G. Kamran! That’s so very exciting! :D I’m crossing my fingers for you.

    Reply
  • Joy
    September 15, 2011 at 3:07 am

    And oops, two more things: yummy tart (love figs) and I can’t wait to see your feature on the app once I remember to grab my iPad from home. :)

    Reply
  • Avanika (Yumsilicious Bakes)
    September 15, 2011 at 4:15 am

    That tart looks amazing, Kamran. And congratulations about the book, it’s high time, in my opinion :)

    Reply
  • Tokyo Terrace
    September 15, 2011 at 6:14 am

    Wow! HUGE news! Congratulations, Kam! I’m so happy for you!

    Reply
  • Sasha @ The Procrastobaker
    September 15, 2011 at 6:35 am

    Congratulations and what a beautiful post! A great go to recipe also and that puff pastry looks just wonderful :)

    Reply
  • Brian @ A Thought For Food
    September 15, 2011 at 6:37 am

    Kam,

    If anyone deserves to have a book published, it’s you. So so happy for you, my friend. Congrats!

    -Brian

    Reply
    • kamran
      September 18, 2011 at 10:45 am

      Brian- you are the best. Thank you! :)

      Reply
  • Megan
    September 15, 2011 at 6:57 am

    Congratulations on the cookbook! I happened upon your blog a few days ago looking for a bagel recipe. I love it! The puff pastry looks good I thought it was a lot more complicated, might give it a try after the bagels. Thanks for some fabulous recipes, keep up the great work.

    Reply
  • Nicole Franzen
    September 15, 2011 at 8:29 am

    looks fantastic! I want one now please! Can you bring it to BK ;)

    Reply
  • olga
    September 15, 2011 at 9:02 am

    so happy for you, friend!! lovely profile and news!!

    Reply
    • kamran
      September 18, 2011 at 10:46 am

      Olga- thanks, friend! :)

      Reply
  • shahida aunty
    September 15, 2011 at 9:25 am

    My baby, sooooooooooo proud of you… Everything looks great on your recipes , but tooooo lazy to make them. So you have to make some for me , when you come over next time, ok? Love you and congrats!

    Reply
  • Kristina @ spabettie
    September 15, 2011 at 10:37 am

    congratulations to you! absolutely deserved.

    these tarts look wonderful!

    Reply
  • art and lemons
    September 15, 2011 at 9:54 am

    This is excellent news—I’m so happy for you and your success! A book deal, Gourmet Live…can’t wait to see what’s next and to make this tart in the mean time.

    Reply
  • Emily | Nomnivorous
    September 15, 2011 at 11:28 am

    Holy moly, congratulations on the book deal! So very happy for you, and thank you for sharing with us, especially those who don’t own an iPad. ;)

    Reply
  • Goolsat Atem
    September 15, 2011 at 12:16 pm

    KAMRAN. very big congratulations to you, my dear! this is much deserved by such a talented young lad like yourself. When you said, “i can’t believe i just said that” i said, i *can* believe it. kid, you kick arse! keep up the great work.

    Reply
  • Lindsey
    September 15, 2011 at 12:48 pm

    Wow, Kamran, big congratulations on the book! That’s so very exciting! And those figs – lovely fruits, aren’t they?

    Reply
  • baa
    September 15, 2011 at 2:26 pm

    Great news. I knew this was coming sooner than later :) Good on you, mate

    Reply
  • One Hungry Mama
    September 15, 2011 at 3:12 pm

    Amazing! And so deserved. Congrats, congrats! I’m thrilled… for you and to make that gorgeous fig tart. Enjoy the ride!

    Reply
  • The Cilantropist
    September 15, 2011 at 3:35 pm

    Congrats Kamran! That news is SO exciting! And of course, your fig tart is easy and beautiful. Thanks for sharing!

    Reply
  • Rosie @ Sweetapolita
    September 15, 2011 at 7:16 pm

    Congratulations, Kamran! You deserve all of the success in this world, and I’m so truly happy for you. Wishing you the moon, the stars, and, well, a fabulous book deal! You’re amazing. xo
    PS. The fig tart is lovely!

    Reply
  • Lauren
    September 15, 2011 at 7:25 pm

    Oh Kam, I’m so happy for you. This book, it’s going to be amazing. I know that whatever stage you’re at, it already is. The final product will blow us all out of the water. And this fig tart! Positively stunning.

    Reply
  • Helene
    September 15, 2011 at 7:27 pm

    I am doing so excited to hear the news. I want it!!! Can’t wait to see how it goes. Keep us posted. Congrats!!!

    Reply
  • Shannalee
    September 15, 2011 at 7:29 pm

    Well, one thing’s for sure: your book will be beautiful. Killer photos here. Wow!

    Reply
  • Tricia
    September 15, 2011 at 7:54 pm

    Well, you KNOW I’m excited. Let’s be real though, you deserve this. You can be humble if you want, but the truth is clear – talent, hard work, great taste, it all comes through so beautifully in you. I can’t wait to see the finished product and hear about the process.

    May every bit of inspiration arrive when you need it most.

    Oh, and I got my hands on some figs recently too. Mine barely made it past the door. Your resolve is amazing ;)

    Reply
    • kamran
      September 18, 2011 at 10:48 am

      Tricia- you are the sweetest! Thank you. :) As for those figs, I don’t blame you- I could eat them as is and be as happy as can be. Lovely little gems they are.

      Reply
  • Lucy Vaserfirer
    September 15, 2011 at 7:59 pm

    That’s amazing news! Congratulations and good luck!!!

    Reply
  • El
    September 15, 2011 at 9:03 pm

    Fantastic! I’m so excited for you. I can’t wait to hear more about it. The fig tart looks good too.

    Reply
  • christelle is flabbergasting
    September 15, 2011 at 9:46 pm

    Again : gorgeous tarts! But I came back to read your post tonight to see what kind of exciting news you had to share! AND WHAT A NEWS!! Big big congrats Kamran! Man, you deserved it! And I truly hope that besides your original recipes and beautiful pictures, we will also find your inspiring words cause I just love the way you write! You’re passionate about food and it’s really great to read and feel your passion (maybe cause I am passionate about food too, but, well, you really know how to share!)
    Keep us posted and good luck for the future months of cooking/ writing/photographying!

    Reply
    • kamran
      September 18, 2011 at 10:50 am

      Christelle- you’ve warmed my heart with this comment. Thanks so much! I really do hope to share as much passion in this project as I try to on this site. And I will most definitely share updates! :)

      Reply
  • JulieD
    September 15, 2011 at 11:46 pm

    Beautiful tart and I am so excited for you!!!! Well-deserved…I can’t wait to hear more about it, see it and feel it in my hands. I’ll be here cheering you on!! So proud of you.

    Reply
  • rachelsdigestif
    September 15, 2011 at 11:55 pm

    I adore figs and think this is a lovely, simple idea! Thanks for posting.

    Reply
  • Liren
    September 16, 2011 at 1:31 am

    Congratulations, Kamran, that is just beyond exciting! I look forward to seeing your words in print, on paper! And love these tarts – figs are my weakness, so to place them on homemade puff pastry is just happiness.

    Reply
    • kamran
      September 18, 2011 at 10:52 am

      Liren- thank you! I’d say strawberries are my biggest weakness (I can’t get enough of them!), but when I see figs, I run to them.

      Reply
  • Cristina
    September 16, 2011 at 8:49 am

    Congrats on the exciting news! ;) What a beautiful post and your photography is just gorgeous – luv the coloring technique.

    I’m ashamed to admit it, but I’ve avoided making my own puff pastry and still buying. When I get my oven back…will try it. Wish I had one of these fig tarts right now.

    Reply
  • Kristy A.
    September 16, 2011 at 9:46 am

    Big congratulations on the exciting news and the gourmet live article, Kamran! As the many comments above said- you deserve this, young man. Your beautiful writing, photography, and site deserve this kind of recognition. By the by, has Saveur done a write up of your site? If they haven’t, they should be ashamed! I’ve looked at some food blogs flaunting that red badge that don’t deserve the recognition. Don’t get me started. But here you are 19 and you’re an EXCELLENT writer, photographer, AND you are already about to write a cookbook! I wish I knew what I wanted to do with my life at your age.

    Reply
    • kamran
      September 18, 2011 at 11:06 am

      Kristy- Thanks so much for the kind words!

      Reply
  • Khushboo @ Two Megapixel Food
    September 16, 2011 at 10:15 am

    Congratulations Kamran! If I wasn’t married already, I’d marry you..! Seriously though, your work is amazing.

    Reply
  • Jenny | How to Make Buttermilk
    September 16, 2011 at 3:15 pm

    Congratulations! I am loving your blog right now. Thank you! Will be on the look out for more!

    Reply
  • Vijitha
    September 16, 2011 at 2:56 pm

    Congrats on the exciting news!!! I love your writing, photographs and everthing about your blog. You deserve this!!!

    Reply
  • Lori
    September 16, 2011 at 4:08 pm

    Incredible news and I’m tossing my “congratulations” into the ring with all of the others! And those fig tarts aren’t bad looking either!

    Reply
  • merry jennifer
    September 16, 2011 at 6:29 pm

    Congratulations to you, Kamran! I can’t wait to hear more about it when you’re able to share. I’ll be one of the first to buy it. :)

    Reply
  • Amanda
    September 16, 2011 at 8:34 pm

    CONGRATS!!!

    Reply
  • Myra Posert
    September 16, 2011 at 11:58 pm

    I looked at 45 recipes for fig tarts on the web and chose yours to try on Sunday for a big family brunch! My fig tree is full of perfectly ripe figs right now. If you were near-by I would give you a basket full! I’m sure the tarts will be a big hit! Thank you for sharing your recipe, and congratulations on the cook book!

    Reply
    • kamran
      September 18, 2011 at 10:43 am

      Myra- Well, I hope these were approved by your family :) And thanks so much!

      Reply
  • Karen (Back Road Journal)
    September 17, 2011 at 7:09 am

    You must be so excited about an approaching book deal. Congratulations! The fig tart is picture perfect. I especially like the pistachio cream.

    Reply
    • kamran
      September 18, 2011 at 10:42 am

      Karen- Thanks! I could sit with a bowl of that pistachio whipped cream and still be a happy camper- simply delicious.

      Reply
  • Nutmeg Nanny
    September 17, 2011 at 3:56 pm

    Beautiful and delicious!

    Reply
  • Phyllis Kirigin
    September 17, 2011 at 8:16 pm

    Kam,
    You are truly awesome. Your blog is a gem. Congratulations on your upcoming book. You certainly deserve the offer. It’s sure to be a sensation.

    Reply
    • kamran
      September 18, 2011 at 11:06 am

      Phyllis- thanks so much! It means a lot to me! :)

      Reply
  • Cyndi
    September 18, 2011 at 10:28 am

    Kam, big congratulations to you! (: I want to make these today (I made the quick puff pastry earlier); my local store always has many varieties of figs in stock; I was wondering what figs you were using here?

    Reply
    • kamran
      September 18, 2011 at 10:41 am

      Hi Cyndi- thanks so much! I believe I used black mission figs.

      Reply
  • fitzgerald
    September 19, 2011 at 1:53 am

    Congratulations! That’s amazing. This looks amazing. It’s just beginning to warm up over here in Australia and so I think I’ll have to have a go at making my own puff pastry to make summer fruit tarts. Thanks! (your photography, as usual, astounds me with its beauty.)

    Reply
  • Adam
    September 19, 2011 at 2:56 pm

    Congratulations! It’s no surprise that someone wants to publish you! Your recipes are not only delicious, but each one reads like a beautifully written sonnet. Please keep us informed!

    Reply
    • kamran
      September 19, 2011 at 7:46 pm

      Adam- thanks so much for your kind words. You have no idea how greatly they mean to me! Thank you. :)

      Reply
  • Abigail
    September 19, 2011 at 4:28 pm

    hello! i’m new to your beautiful blog but so happy to have stumbled your way. and what perfect timing: congratulations on your book endeavor! i’m looking forward to reading more :)

    Reply
  • Alice Wite
    September 19, 2011 at 7:43 pm

    KAMRAN,

    It’s recipes like yours that make me run into the kitchen. They’re not full of that boring baking language that so many recipe makers use. It’s beautiful, descriptive and makes me feel like you’re holding my hand through each step even if the recipe is as simple as the one above. I can’t say it as well as Adam in comment 45 did “each [of your recipes] read like a beautifully written sonnet.” Your mother must be so proud to have such a talented son!

    CONGRATULATIONS on the book deal! I have a feeling the publishing company adores your work as much as all of us do. We’ll be crossing our fingers, praying and hoping that when you go on tour for the book, we’ll get to meet the inspiring young man behind it all. I can’t wait for the book.

    keep up the great work

    ~ALICE WITE

    Reply
    • kamran
      September 19, 2011 at 7:52 pm

      Alice Wite- Between you, Adam, and everyone else, I cannot thank you enough for the kind words (and prayers!)! You’ve truly warmed my heart. Really. I couldn’t feel any more grateful and blessed to be surrounded by such supportive people. Thank you.

      As for the book tour? I think it’s too soon to know if there’ll even be one, but if there is, you all will be first to know! Thanks again! :)

      Reply
  • jas
    September 19, 2011 at 8:22 pm

    wow congrats on both the feature AND the book deal – sounds amazing!

    Reply
    • kamran
      September 23, 2011 at 12:49 pm

      Jas- Thanks so much! :)

      Reply
  • megan @ whatmegansmaking
    September 20, 2011 at 3:32 pm

    Congratulations. :) You are so talented and you deserve this. Can’t wait to hear more details in the coming months. So glad I got to meet you in person (at blogher food) so that I can put a real life person with the blog and book. :)

    Reply
    • kamran
      September 23, 2011 at 12:48 pm

      Megan- thanks so much! It was such a pleasure meeting you, as well! :)

      Reply
  • Amy | She Wears Many Hats
    September 20, 2011 at 3:32 pm

    These are over the top gorgeous Kam! Really lovely.

    And congratulations! Yay! Can’t wait to see what you create.

    Reply
    • kamran
      September 23, 2011 at 12:48 pm

      Amy- you’re the sweetest; thank you, friend! :)

      Reply
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