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fig crumble tart on a plate and in background

Fresh Fig Crumble Tart

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!
Course Dessert
Cuisine American, Greek, Mediterranean
Servings 10 -12
Author Voula


  • 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 (50 g) 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 (100 g) 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.
  • Enjoy!


Picture Tutorial & Tips: I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
This tart can be stored at room temperature for up to 2 days or frozen for up to a month. Alternatively, store it in the refrigerator for up to a week.
To freeze, wrap individual pieces in plastic wrap and then place them in freezer bags. Thaw in the refrigerator.
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/