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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

Servings	Prep Time
10-12tarts	20-30minutes

Cook Time	Passive Time
40-45minutes	10minutes

Servings	Prep Time
10-12tarts	20-30minutes

Cook Time	Passive Time
40-45minutes	10minutes

Ingredients

Fig Jam

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

Fig and Honey Tarts

226grams cream cheesesoftened (8 oz)
113grams sour cream(4 oz)
25grams granulated sugar(2 Tbsp)
40grams honey(2 Tbsp)
1squeeze lemon juice
2tsp vanilla bean paste or vanilla extract
fig and honey jamas above
1box frozen puff pastrythawed (can substitute homemade rough or full puff pastry)
1Tbsp buttermelted
2-3 figsfresh

Instructions

Fig Jam

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

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.
Add the cooled jam into the bowl with the cheesecake mixture. Use a butter knife to swirl the jam into the cheesecake mix.
Preheat the oven to 350°F and line a large baking sheet with parchment paper. Se aside.
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.
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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