I spent a lazy rainy day playing in the Galley with ingredients I had on hand and developed these two wonderful fig tarts.
I feel like fig season is alway way too short, and I now can’t wait for next season so I can make these tarts again!
Watch my YouTube video to see how I created them and the few changes I made.
Puff Pastry Fig Tarts brie or goat cheese and hints of Orange and Rosemary
Fig tarts in puff party with orange and rosemary and your choice of brie or goat cheese.
Equipment
- muffin tin
- round cutters
- cookie sheet
- Brûlée torch
Ingredients
orange and rosemary simple syrup
- 1/2 cup sugar
- 1/4 cup water
- 1 sprig fresh rosemary
- 1 orange peel only
goat cheese filling
- 4 oz goat cheese
- 1 tsp chopped rosemary
- 1 tbsp orange juice from the peeled orange
- 1 pinch kosher salt
- A few turns of mixed pepper blend
- 1/2 tbsp orange and rosemary syrup
Brie filling
- 1 small round of brie
Tarts
- 1 box puff pastry
- 1 egg beaten
- demerara sugar
- each tart will need about 6 fresh figs
Instructions
orange and rosemary syrup
- Add all ingredients to a saucepan and bring to a boil. Whisking, let boil for one minute to ensure all the sugar has dissolved. Turn off the heat and let steep for 15 minutes. When cool enough, pour it into a squeeze bottle.
Goat Cheese Filling
- Add all ingredients to a food processor and process until well combined and smooth.
- Add the mixture to a piping bag.
Individual mini tart
- Lay out one sheet of puff pastry and roll it to thin it out enough to get 11 or 12 2-inch circles from it.
- Place each circle into a muffin tray, my cast iron has 11 cups, and most have 12.
- Pipe the goat cheese mixture into the bottom of each cup and top with half of a fig, with the cut end facing up, pressing the fig down into the cheese mixture.
- Drizzle the syrup over each fig and sprinkle with the sugar.
- Bake at 400℉ for 20 minutes, I start checking after 15 minutes.
- Let sit and cool for 5 minutes on a wire rack.
- Remove each tart to the wire rack to cool.
- They are ready to eat just like this, and I think are best warm, or you can sprinkle some sugar on top and brûlée them.
Rustic Tart
- Lay out one sheet of puff pastry, on a piece of parchment paper, and drizzle the center with the syrup, leaving a 2-inch border.
- Using a pastry brush, brush the syrup so that it coats the pastry evenly.
- Top the syrup with slices of brie cheese and top the brie with sliced figs.
- Drizzle the figs with syrup, chopped rosemary, and sugar.
- Fold the edges of the pastry up and around the entire tart. The center will remain uncovered.
- Brush the edges of the pastry with the beaten egg and sprinkle with sugar.
- Place on a baking tray and bake at 400℉ for about 20 minutes until the bottom is evenly browned.
- Let cool on a wire rack, and if you wish, sprinkle with sugar and brûlée the top
- I like to eat after they have cooled enough to eat but still warm.
Tried this recipe?Let us know how it was!