This amazing Rustic Fig Tart is filled with a heavenly almond cream cheese spread and juicy fig slices!
We might as well call this the summer of galette (or rustic tart). I am not sure how many I have made this season, but every single time they disappear quicker than any other dessert in this house. I love making these for a few reasons. One of the reasons is because they are satisfying to bake. What with rolling out the dough, placing in your fillings, and folding over the crust, they look authentic. They also taste amazing!
I've shared this stone fruit galette at the beginning of summer, and then a strawberry rhubarb galette (which I may have devoured almost completely by myself). And today there are figs!! The versatility of this dish is undeniable!
Baking Fruit Will Save It From Being Thrown Away!
We bought a whole crate full of fresh figs. Some of them were amazing. Others unfortunately not so. They weren't quite ripe and sitting on the counter only made them softer, but not sweeter.
I had to act quickly before they were a complete loss. So this rustic tart came to be. I love how not-so-stellar fruit still turns into heavenly sweetness when baked. And the figs that were almost a loss were an absolute win in this tart.
The Enhanced Crust Makes This Dish Unforgettable
I know, I know... This rustic tart (like almost any) isn't going to win a beauty contest. But if you enjoy a slice of it with closed eyes, it will taste even BETTER! Nobody is saying it must look incredible in order to taste incredible! Because it doesn't!
Also, to add a little something extra, there is honey-sweetened almond-flavored cream cheese spread on the crust. Believe me, when I tell you it is absolutely amazing. You HAVE to try this! Crust allows for a nice even bite between all the sweetness of the filler; when you add this spread, it makes for a whole different flavor experience, like two baked goods in one!
Can you tell I'm slightly excited about this dish? Well, let's get to it!
Rustic Fig Tart
- 2 cups unbleached all-purpose flour more for rolling out
- 1 teaspoon salt
- ¾ cup butter cold
- ½ cup ice water
- ⅓ cup cream cheese room temp
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 tablespoons honey
- 4-6 fresh figs sliced, stems removed
- 3 tablespoons apricot jam
- Place flour, salt and cut up butter into a food processor and pulse until mixture is crumbly and looks like wet sand. Slowly add water into running machine (only as much as needed) until a dough ball forms. Shape into a disk, cover in plastic wrap and chill for at least 1 hour or freeze for 20 minutes.
- In a small bowl whisk together cream cheese, vanilla + almond extract, and honey until smooth.
- Preheat your oven to 400 degrees F. Roll out chilled dough (about ¼ inch thick) and transfer to a lined baking sheet. Spread the prepared cream cheese filling over the dough leaving a 2 inch border.
- Assemble the fig slices in a circular pattern to cover all of the cream cheese. Fold over the edges. Heat the apricot jam in the microwave for 30 seconds. Brush jam all over the figs.
- Bake for 35-40 minutes until the crust edges are lightly browned. Cool before cutting.
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Galette and tart are both types of pastries, but they differ in their presentation and preparation. A galette typically has a more free-form, rustic appearance with the edges of the dough folded over the filling, while a tart usually has a more refined and structured appearance with a defined crust. Galettes are often simpler and quicker to make compared to tarts.
Crostata and galette are quite similar, as they both refer to rustic, open-faced pastries. However, crostata is an Italian version, and the crust tends to be more cookie-like and crumbly, often made with ingredients like almond flour. Galette, on the other hand, is a French term and typically uses a flakier, pie-like crust.
Galette and pie are both baked desserts, but they differ in their structure and appearance. A pie is typically made in a pie dish or pan with a bottom and top crust, while a galette is a free-form, open-faced pastry that is often baked on a flat surface without a dish. Additionally, the crust of a pie is usually more uniform and refined compared to the more rustic appearance of a galette.
Fig pie commonly consists of a flaky pie crust filled with a mixture of fresh figs, sugar, and often other flavorings such as lemon juice, cinnamon, or vanilla. Some recipes might also incorporate ingredients like honey, orange zest, or nuts to enhance the flavor profile.
To prepare figs for cooking, start by washing them thoroughly under cool water and patting them dry. Remove the stems, and if desired, gently peel the skin off the figs. Depending on the recipe, you might need to slice, chop, or quarter the figs. Be sure to use a sharp knife to prevent crushing the delicate fruit.