Fig & Date Tarts Recipe

Name: Fig & Date Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 3/4 cups flour; 1/4 cup powdered sugar; 1 1/4 cups (2 1/2 sticks) butter, chopped; 3 None egg yolks; 2 tbsp milk; 8 None fresh figs, quartered; 6 None fresh dates, quartered; 2 None eggs; 6 None egg yolks; 1/4 cup granulated sugar; 1 tsp vanilla extract; 2 1/2 cups light cream

Servings: persons

3 3/4 cups flour
1/4 cup powdered sugar
1 1/4 cups (2 1/2 sticks) butter, chopped
3 None egg yolks
2 tbsp milk
8 None fresh figs, quartered
6 None fresh dates, quartered
2 None eggs
6 None egg yolks
1/4 cup granulated sugar
1 tsp vanilla extract
2 1/2 cups light cream

1
Place flour, powdered sugar and butter in the bowl of a food processor; process until mixture resembles breadcrumbs. Add egg yolks and milk; pulse until mixture almost comes together. Turn dough onto a floured surface; knead until smooth. Divide dough in half; shape into discs. Wrap discs in plastic wrap; refrigerate 30 mins.
2
Roll out each disc on a lightly floured surface until large enough to line two 9-inch round tart pans with removable bottom. Press pastry into bottom and side of pans; trim edges. Freeze 30 mins.
3
Meanwhile, preheat the oven to 375u00b0F.
4
Place tart pans on baking pan. Line pastry with parchment paper and fill with dried beans or rice. Bake for 10 mins; remove paper and beans. Bake for 10 mins or until lightly browned and dry. Cool.
5
Meanwhile, for the filling, beat eggs, egg yolks, granulated sugar and vanilla extract in a large bowl with electric mixer until thick and creamy. Beat in cream until combined.
6
Divide figs and dates among crusts. Top evenly with filling.
7
Bake tarts for 50 mins until custard is set, swapping trays from top to bottom halfway through cooking. Serve tarts warm or cold.

1910

kcal

Calories

140

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 3/4 cups flour, 1/4 cup powdered sugar, 1 1/4 cups (2 1/2 sticks) butter, chopped, 3 None egg yolks, and more.

Yes, Fig & Date Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fig & Date Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions