Fig and Honey Tarts

These little Fig and Honey tarts have it all–the base is buttery, tender, and flaky, the filling is sweet and tangy, and they’re the perfect size so that you can polish off the whole thing without feeling guilty. No forks necessary even (unless you’re classy, then go for it).

If there’s a way that I can fit this cheesecake filling into my life, I’m going to find a way to do it. It’s not too sweet and has that perfect sour cream tang that just it so easy to eat by the spoonful (it doesn’t hurt that, even though it’s baked, there are no eggs in it–meaning that there is a lot less to worry about when spooning it straight into your mouth). It’s also incredibly easy to make. All you need is a bowl and a wooden spoon to beat the softened cream cheese together with the rest of the ingredients. Now that I’m writing this, I’m almost considering whipping up a batch to dip some fruit in because that sounds like something I just can’t resist.

Swirled into the cheesecake filling is a fig jam that’s possibly even easier to make. Just toss all of the ingredients into a medium saucepan and cook it over medium heat until it begins to boil. Leave it for 12-15 minutes, stirring occasionally, until the figs begin to break down. The liquid will reduce and you’ll be left with a thick jam. No thermometer needed. You’ll be able to see the consistency change and you’ll easily know when this is ready to take off the heat and leave to cool down. This fig jam is sweet (once marbled with the cheesecake, the sweetness really mellows out). The flavor of the fruit pops alongside a bit of honey and some fresh rosemary that brings a fresh herb undertone.

All of this is spooned onto a round of puff pastry. Now, as I always say, you are free to make your own pastry if you so desire (yes, I did make a rough puff again, guilty), but you can also go with the recipe and use store-bought pastry. Either way, you’ll get the flaky, buttery base these tarts call for. The heavy filling hinders the puff a bit, but you still get those savory layers of pastry that just help pull together the sweetness of the the fig jam and the tanginess of the cheesecake.

Print Recipe

Fig and Honey Tarts

These Fig and Honey Tarts are built on a buttery, flaky puff pastry base. Topped with a tangy honey cheesecake and a sweet fig jam with a hint of herby rosemary, these tarts are the perfect one-serving treat for whenever you want something fresh and well-balanced. Yields 10-12 tarts

Prep Time

20-30 minutes

Cook Time

40-45 minutes

Passive Time

10 minutes

Servings

tarts

Ingredients

Fig Jam

• 230 grams figs fresh (about 6 figs)
• 40 grams honey (2 Tbsp)
• 50 grams granulated sugar (1/4 cup)
• 1 Tbsp lemon juice
• 1 Tbsp apple cider vinegar
• 1 sprig fresh rosemary chopped

Fig and Honey Tarts

• 226 grams cream cheese softened (8 oz)
• 113 grams sour cream (4 oz)
• 25 grams granulated sugar (2 Tbsp)
• 40 grams honey (2 Tbsp)
• 1 squeeze lemon juice
• 2 tsp vanilla bean paste or vanilla extract
• fig and honey jam as above
• 1 box frozen puff pastry thawed (can substitute homemade rough or full puff pastry)
• 1 Tbsp butter melted
• 2-3 figs fresh

Prep Time 20-30 minutes Cook Time 40-45 minutes Passive Time 10 minutes Servings tarts Ingredients Fig Jam 230 grams figs fresh (about 6 figs) 40 grams honey (2 Tbsp) 50 grams granulated sugar (1/4 cup) 1 Tbsp lemon juice 1 Tbsp apple cider vinegar 1 sprig fresh rosemary chopped Fig and Honey Tarts 226 grams cream cheese softened (8 oz) 113 grams sour cream (4 oz) 25 grams granulated sugar (2 Tbsp) 40 grams honey (2 Tbsp) 1 squeeze lemon juice 2 tsp vanilla bean paste or vanilla extract fig and honey jam as above 1 box frozen puff pastry thawed (can substitute homemade rough or full puff pastry) 1 Tbsp butter melted 2-3 figs fresh

Instructions

Fig Jam

1. Quarter your figs. In a large saucepan over medium heat, stir together the figs, honey, sugar, lemon juice, apple cider vinegar, and rosemary. Allow to boil, stirring occasionally, until the figs begin to break down and the liquid thickens to a jam. This should take about 10-15 minutes. Transfer the jam to a clean bowl or container and allow to cool completely.

Fig and Honey Tarts

1. In a medium bowl, use a wooden spoon to beat together the softened cream cheese, sour cream, sugar, and honey until smooth (this can also be done with a stand mixer or hand mixer if desired). Stir in a squeeze of lemon and the vanilla.
2. Add the cooled jam into the bowl with the cheesecake mixture. Use a butter knife to swirl the jam into the cheesecake mix.
3. Preheat the oven to 350°F and line a large baking sheet with parchment paper. Se aside.
4. Cut the thawed puff pastry into circles about 3 inches in diameter. Transfer the circles of pastry to the prepared baking sheet. Scoop a heaping spoonful of the cheesecake and jam mix into the center of each pastry circle leaving about 2cm around the edges and top with one quarter of a fig. Brush the exposed edges of the pastry with melted butter. Chill the sheet of tarts for 10 minutes.
5. Bake 40-45 minutes until the edges of the tarts have puffed and the cheesecake sets on top. Transfer the tarts to a wire rack to cool. Enjoy while warm.

Recipe Notes

Store extra tarts in an airtight container in the refrigerator. Reheat at 300°F for 5-8 minutes until warmed through.

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