This simple fig crumble tart is made with fresh figs and has a crunchy oat topping! Together with the buttery sweet pastry crust, this stunning dessert is sure to impress!
I absolutely love fig season! Figs are one of my favorite fruits and I particularly enjoy eating them right off the tree! There are so many things you can make with fresh figs! They are absolutely delicious baked, like my Honey-roasted figs, but they’re also good raw. They would be really good in Greek Pasteli Salad, too!
This Fig Crumble tart delicious and very easy to make! If you’re a fig lover, you’ll absolutely love this tart!
WHY THIS RECIPE WORKS
No need to blind bake the crust. You just make the crust, add the filling, and bake it all at once! It’s such a time-saver!
It’s really simple. This recipe is a lot easier than it looks! The step-by-step picture tutorial is very straightforward and will guide you through.
It’s perfect for entertaining. This tart would be great for dinner parties, barbecues, or picnics. This recipe is for an 11-inch (28 cm) tart pan, which is about 10 – 12 servings.
What does this fig crumble tart taste like?
The first thing I thought when I made this tart is that it tastes really similar to fig Newtons! It’s thick and chewy inside with a delicious fig filling that’s not too sweet. And the slightly crumbly sweet tart dough is so good! The oat crumble topping adds a nice crunch, too.
WHAT YOU NEED TO MAKE FIG CRUMBLE TART
Fresh figs: I use the black and green variety, but any fresh fig would work.
Sugar & salt: I use dark brown sugar both for the filling and the crumble topping. I love the light caramel flavor! However, regular white granulated sugar would be fine, too. Salt enhances the dessert.
Flour & cornstarch: I use all-purpose flour for the crust and a bit of cornstarch to thicken the filling.
Egg yolk: I use an egg yolk for the crust.
Butter: I use unsalted butter, but you could easily use salted butter, just don’t add any additional salt.
Cinnamon: I use a cinnamon stick for the filling for a mild spicy touch which goes really well with figs.
Honey: For this recipe, I use organic Greek oak honey. It’s very thick and dark and has a unique nutty flavor that I think is perfect with fresh figs. Of course, you could use your favorite honey, instead.
Cognac: I use a tiny amount because I think it adds to the overall flavors, but it’s totally optional.
Rolled oats: I use regular rolled oats for the crumble topping.
ADD-INS & VARIATIONS
There are lots of different flavors that would be great with this fig tart!
Here are a few ideas:
Lots of different nuts would go nicely with this tart. For example, almonds, walnuts, or even pistachios.
For a spicier tart, a bit of nutmeg or cardamom would go really well, too.
For a tangy flavor, you could use ricotta or cream cheese. I think both would pair well with the sweet fig filling. I would spread some cheese on the crust before adding the fig filling over it.
Chocolate and figs are so good together! There are lots of different ways to add chocolate to this tart. I think the easiest way is to sprinkle some chocolate chips on top of the crumble before baking. That way it doesn’t overpower the fig flavor. However, if you want a more intense chocolate flavor, you could mix together some melted chocolate with equal amounts of cream or milk and then fold it into the fig mixture.
HOW TO MAKE FRESH FIG CRUMBLE TART
First, make the pastry crust.
In a food processor, pulse together the flour, salt and sugar until combined.
STEPS 2 & 3
Add the cubed butter, a few at a time (I do it in 3 batches), and pulse until the dough looks like coarse crumbs.
Mix the egg yolk together with the ice water and slowly add it to the flour mixture.
Pulse until the dough comes together. You should be able to easily hold a piece between your fingers.
Place the dough on a lightly floured surface and shape it into a flat disk. Wrap the disk in plastic wrap and refrigerate it for 30 minutes.
Now, it’s time to make the filling.
Whisk together the cornstarch and water and set it aside. This is a slurry that will help to thicken the filling.
Remove the stems from the figs and cut them into quarters.
Put the figs and all the remaining ingredients for the filling in a medium saucepan and stir over low to medium heat.
Let it simmer for about 30 minutes until it thickens and becomes darker in color. Make sure to stir it often so it doesn’t burn. When it’s done, discard the cinnamon stick and let it cool slightly.
Now, it’s time to roll and shape the crust.
Roll out the dough. I prefer to use plastic wrap (that I wrapped the dough with) on the bottom and then add a tiny amount of flour on the rolling pin. You don’t need any more flour – this dough is a dream to work with!
Roll it out about 2 inches (5 cm) larger than the tart pan. Place the pan on the the dough upside down so you can see if you rolled it out big enough.
Now, this is where the plastic wrap comes in handy! Use it to flip the dough over the pan.
After that, remove the plastic wrap and pat the crust into the side of the pan.
Then cut off any excess dough using a knife.
Now make the crumble topping.
Put all the topping ingredients in a bowl.
Stir everything with a spatula.
Then use your hands to combine everything together into large clumps. I like to keep some small clumps, too.
Fill the tart pan
Spread the fig filling evenly over the crust. Then use your hands to add the crumble topping and bake!
You can easily freeze the tart dough for later use. Just wrap it in plastic wrap and then place it in 1 or 2 freezer bags to prevent any odors from being absorbed. You can freeze it for up to a month. To thaw, just put it in the refrigerator the night before you want to use it.
You can also freeze the crumble topping if you want to make it ahead. I spread it out on a tray and freeze it and then I divide it into portions and put it in freezer bags. You don’t need to thaw it before baking!
HOW TO SERVE FIG CRUMBLE TART
This tart is amazing when it’s warm and topped with vanilla ice cream , whipped cream, or even Greek yogurt.
It’s also delicious on its own served at room temperature!
TIPS FOR SUCCESS
- The riper the figs, the better! I would avoid using figs that aren’t ripe because they won’t be sweet enough.
- When you’re ready to bake the tart, place it on a baking tray to prevent it from spilling over in the oven. I like to use a pizza pan so that it catches any drips.
- The best way to know when the tart is ready is when you see it starts to bubble up and the crust is light golden brown.
FREQUENTLY ASKED QUESTIONS
Fresh figs are best. I use black Greek figs called Vasiliki, but you could use whatever you want, really. I personally like the dark varieties better.
Nope, not for this tart! That’s one of the reasons I love this recipe – it’s so easy to make!
This tart can be stored at room temperature for up to 2 days. Alternatively, store it in the refrigerator for up to a week.
Yes! This tart can be frozen for up to a month. I like to wrap individual pieces in plastic wrap and then place them in freezer bags. Thaw in the refrigerator.
Let me know how this Fresh Fig Crumble Tart turns out for you in the comments below! I’d love to hear from you!
Fresh Fig Crumble Tart
- an 11-inch tart pan with removable bottom (a 9-inch or 10-inch pan can be used, but the tart will be a little thicker)
For the sweet pastry crust (pâte sucrée)
- 2 cups (8.8 oz / 250 g) all-purpose flour
- a pinch of salt
- 1 tablespoon sugar
- 4 oz + 1 tablespoon (125 g) unsalted butter, cut into cubes
- 1 egg yolk
- 4 tablespoons (1.8 fl oz / 50 ml) ice water
For the fig filling
- 2 tablespoons cornstarch
- 2 tablespoons water
- about 20 fresh figs (2.2 lbs. / 1 kilo)
- ¼ cup dark brown sugar, packed
- 1 tablespoon honey (I use organic Greek oak honey)
- 1 cinnamon stick
- a pinch of salt
- 2 tablespoons lemon juice
- 2 tablespoons cognac/brandy (optional)
For the crumble topping
- 1 cup (90 g) rolled oats
- 1 cup (127 g) all-purpose flour
- ½ cup dark brown sugar, packed
- ¼ teaspoon salt
- ½ cup (113 g) butter, melted
Make the sweet pastry crust (pâte sucrée)
- In a food processor, pulse together the flour, salt and sugar until combined.
- Add the cubed butter, a few at a time (I do it in 3 batches), and pulse until the dough looks like coarse crumbs.
- In a small bowl, mix the egg yolk together with the ice water and slowly add it to the flour mixture. Pulse until the dough comes together. You should be able to easily hold a piece between your fingers.
- Place the dough on a lightly floured surface and roll into a ball. Then shape it into a flat disk.
- Wrap the disk in plastic wrap and refrigerate for 30 minutes.
Make the fig filling
- Whisk together the cornstarch and water. Set aside.
- Remove the stems from the figs and cut them into quarters.
- Put the figs, the cornstarch mixture, sugar, honey, cinnamon stick, salt, lemon juice and cognac (if using) in a medium saucepan and stir over low to medium heat.
- Let it simmer for about 30 minutes until it thickens and becomes darker in color. Make sure to stir it often so it doesn't burn. When it's done, discard the cinnamon stick and let the mixture cool slightly.
- Meanwhile, preheat the oven to 375 ° F / 190°C.
Roll and shape the crust
- Roll out the dough, about 2 inches (5 cm) larger than the tart pan. Place the pan on the dough upside down. Use the plastic wrap on the bottom to flip the dough over the pan.
- Remove the plastic wrap and pat the crust into the side of the pan. Cut off any excess dough using a knife.
Make the crumble topping
- Put the oats, flour, sugar, salt, and melted butter in a bowl.
- Stir everything with a spatula.
- Use your hands to combine everything together into large clumps.
Fill the crust and bake
- Pour the fig filling into the crust and spread it evenly on top.
- Sprinkle the crumble topping over the fig filling.
- Place the tart on a baking tray to prevent it from spilling over in the oven. Bake for 40-50 minutes or until you see parts of the tart bubbling thickly.
- Let it cool in the pan for about 20 minutes before serving.
You can easily freeze the tart dough for later use. Just wrap it in plastic wrap and then place it in 1 or 2 freezer bags to prevent any odors from being absorbed. You can freeze it for up to a month. To thaw, just put it in the refrigerator the night before you want to use it. You can also freeze the crumble topping if you want to make it ahead. I spread it out on a tray and freeze it and then I divide it into portions and put it in freezer bags. You don’t need to thaw it before baking! ©Pastry Wishes Pâte sucrée recipe from https://thefrenchcookingacademy.wordpress.com/2018/05/23/french-style-lemon-tart/