Fig Walnut Tart

Name: Fig Walnut Tart
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 6 oz (170 g) unsalted butter, cold, cut into ½-inch cubes; 1¼ cups (155 g) all-purpose flour; ¼ tsp (1½ g) kosher salt; 1 tbsp (12 g) granulated sugar; 1 large egg yolk, at room temperature; 3 tbsp (45 ml) ice water; 1½ cups (150 g) raw walnuts, roughly chopped; 12 oz (340 g) fresh ripe figs, quartered; ⅓ cup (115 ml) honey; ½ tsp (2½ g) ground cinnamon; ¼ tsp (1 g) ground cardamom; black pepper, freshly ground, to taste; 1 tbsp (3 g) fresh thyme leaves, lightly chopped; 3 tbsp (60 ml) honey, warmed

From the MyKitchenBank Kitchen

A sophisticated Middle Eastern tart featuring a buttery pastry crust filled with honeyed walnuts and fresh figs, finished with a drizzle of warm honey and aromatic thyme. The combination of nutty walnuts, sweet figs, and herbaceous thyme creates a complex flavor profile that works beautifully as a dessert or with afternoon coffee.

Prep: 25 min
Cook: 35 min
Wait: 1 hr 15 min
Total: 2 hr 15 min
Makes: 1 tart (8 slices)

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Steps

Before you start

Remove butter from the refrigerator 20 minutes before starting so it's cold but cuttable
Preheat your oven to 375°F (190°C)
Line a baking sheet with parchment paper for blind baking

1
Make the tart dough
- Combine the cold diced butter, flour, salt, and sugar in a food processor.
- Pulse until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter visible (about 8–10 pulses).
- Add the egg yolk and ice water, pulsing gently until the dough just begins to clump together.
- Do not overmix.
- Gather the dough into a disk, wrap in plastic wrap, and refrigerate for at least 45 minutes.
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Ready when: Dough is cold and holds together without cracking when pressed
Tip: Keep all ingredients very cold; warm dough will not produce a flaky crust
2
Roll out and chill doughOven 375°F / 190°C
- On a lightly floured surface, roll the chilled dough into a thin 10-inch (25 cm) round, about ⅛ inch thick.
- Transfer it to the tart pan by rolling it gently around the rolling pin and unrolling it into the pan.
- Press the dough gently into the bottom and sides, letting any overhang drape over the edge.
- Trim excess dough with a sharp knife or by rolling the pin over the top edge.
- Prick the bottom all over with a fork.
- Chill for 15 minutes while you preheat the oven to 375°F (190°C).
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Ready when: Dough is very firm and cold to the touch
Tip: Prick the dough all over to prevent large air bubbles that can distort the bottom
3
Blind bake the crustOven 375°F / 190°C
- Line the chilled tart shell with parchment paper, pressing gently to fit.
- Fill with pie weights or dried beans, spreading them evenly across the bottom and up the sides.
- Bake at 375°F (190°C) for 12 minutes.
- Remove the weights and parchment and bake for another 3–4 minutes until the crust is pale golden and set but not browned.
- Remove from the oven and let cool for 5 minutes on the pan.
- Reduce the oven temperature to 350°F (175°C).
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Ready when: Crust is set, pale golden, and holds its shape without collapsing
Tip: Blind baking ensures a crisp crust; don't skip this step or the filling will make it soggy
4
Prepare the walnut filling
- While the crust bakes, toast the chopped walnuts in a dry skillet over medium heat, stirring frequently, for 3–4 minutes until fragrant and lightly golden.
- Transfer to a bowl and let cool slightly.
- Add the honey, ground cinnamon, cardamom, and a generous pinch of black pepper.
- Stir until well combined.
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Ready when: Walnuts are fragrant and lightly golden, not darkened
Tip: Toast walnuts to deepen their flavor and reduce any staleness; don't let them burn or turn dark
5
Assemble the tart
- Spread the walnut-honey mixture evenly over the cooled tart crust, using a spatula or the back of a spoon.
- Arrange the fig quarters on top of the walnut layer, pressing them gently into the filling so they nestle in.
- You can arrange them in concentric circles or scatter them organically; aim for an even distribution.
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Ready when: Filling is spread evenly and figs are arranged in a single layer
Tip: Don't overcrowd the figs; they will release juice during baking and the filling should remain visible
6
Bake the tartOven 350°F / 175°C
- Bake the assembled tart at 350°F (175°C) for 20–25 minutes, until the filling is bubbling slightly at the edges and the figs are beginning to caramelize on top.
- The crust edges should be golden brown.
- Watch for the last few minutes to prevent overbrowning; tent lightly with foil if the edges brown too quickly.
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Ready when: Filling bubbles gently at the edges and fig skins look slightly darkened and glossy
Tip: If the crust edges brown faster than the filling cooks, drape a loose tent of foil over them
7
Cool and finish
- Remove the tart from the oven and place the pan on a wire rack or cooling surface.
- Let cool for at least 15 minutes so the filling sets slightly and becomes easier to slice.
- While the tart cools, gently warm the 3 tablespoons of honey in a small saucepan over low heat until it flows easily (about 1–2 minutes).
- Once the tart is lukewarm, carefully remove the sides of the tart pan (if your pan has a removable bottom, simply lift the tart away).
- Drizzle the warm honey in a thin zigzag pattern over the top and scatter the fresh thyme leaves across the surface.
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Ready when: Tart is warm to touch but no longer piping hot; honey drizzle runs smoothly
Tip: Let the tart cool slightly before removing the pan so the crust stays intact; warm honey drizzles more gracefully than cold

Good to know

Tips

Fresh figs should be ripe but still firm; very soft figs can fall apart during baking. Look for figs that yield slightly to pressure but don't feel mushy.
If you don't have pie weights, dried beans or rice work well for blind baking; just cover the parchment loosely so they don't spill.
The tart is best served within a few hours of drizzling with honey, when the honey is still glossy and the pastry is at its crispest.
For a more pronounced Middle Eastern flavor, try adding a pinch of orange zest to the walnut-honey filling or a splash of orange blossom water to the honey drizzle.

Make ahead

The tart dough can be made up to 2 days ahead, wrapped tightly in plastic wrap and refrigerated. The fully baked tart can be made up to 4 hours ahead; store at room temperature and drizzle with honey just before serving for the best presentation and freshness.

Storage & reheating

Room temperature (loosely covered): up to 8 hours. Refrigerator: up to 2 days, covered. Freezer: up to 3 weeks (wrap the cooled, un-drizzled tart tightly in plastic wrap and foil). To reheat: let come to room temperature for 1 hour, or warm gently in a 300°F (150°C) oven for 10 minutes.

Substitutions

fresh ripe figs → fresh plums or apricots, quartered. Use stone fruit of similar ripeness for a slightly tangier flavor; adjust baking time if much larger pieces are used
raw walnuts → pistachios or almonds, chopped. Pistachios add a brighter flavor and color; almonds are milder but still work well
ground cardamom → ground ginger or nutmeg. Use the same amount; ginger adds warmth, nutmeg adds earthiness
fresh thyme leaves → rosemary or mint leaves, finely chopped. Rosemary is earthier and more pungent; mint is brighter and fresher