Quick Vanilla Fig Puff Pastry Tarts

There’s something about fresh figs that makes me feel like I’m hosting a fancy brunch, even when I’m just making a quick dessert for my family. These fig puff pastry tarts have become my go-to recipe when I want something that looks like I spent hours in the kitchen, but actually takes just minutes to put together.

I discovered this recipe last fall when my local market had a huge display of fresh figs, and I couldn’t resist grabbing a basket. Using store-bought puff pastry means I can focus on arranging those sweet figs just right without any of the usual pastry-making stress. Plus, these tarts work just as well for breakfast as they do for dessert.

The best part? You can make these tarts ahead of time and warm them up whenever you need them. I often prep a batch while I’m making dinner, then pop them in the oven the next morning when company comes over. Simple, sweet, and always a hit.

What Kind of Figs Should I Use?

Fresh figs are ideal for these tarts, and you’ve got several tasty options to choose from. Black Mission figs are a popular choice with their deep purple skin and sweet flavor, while Brown Turkey figs tend to be a bit milder and work just as well. If you can find them, Green Adriatic figs add a lovely visual contrast with their pale green skin and bright pink flesh. When shopping for figs, look for ones that are slightly soft to the touch but not mushy – they should give a little when pressed, similar to a ripe peach. Since figs are quite perishable, plan to use them within 2-3 days of purchase, and store them in the fridge to keep them fresh.

Options for Substitutions

Let’s talk about what you can swap in this recipe if you need to:

• Puff pastry: This is the foundation of the recipe, so I really recommend using real puff pastry. While you could use croissant dough in a pinch, the result won’t be quite the same. Store-bought is totally fine though!
• Cream cheese: Mascarpone makes a great substitute, or you could use ricotta (just drain it well first and add an extra tablespoon of icing sugar). Dairy-free folks can try vegan cream cheese alternatives.
• Figs: Fresh figs not in season? You can use other soft fruits like peaches, plums, or berries. If using frozen figs, thaw and drain them well first to avoid soggy tarts.
• Honey: Maple syrup or agave nectar work just as well here. Each will bring its own nice flavor to the tarts.
• Vanilla essence: No vanilla? Use almond extract (just use half the amount) or scrape a vanilla bean if you have one. In a pinch, you can skip it – your tarts will still be tasty!
• Egg wash: If you need an egg-free option, brush the pastry with milk or cream instead. The color won’t be quite as golden, but it’ll still work to help the sugar stick.

Watch Out for These Mistakes While Baking

The biggest challenge when working with puff pastry is temperature control – if it gets too warm, the butter layers will melt before baking, resulting in flat, dense tarts instead of flaky, airy ones, so keep the pastry chilled until you’re ready to use it and work quickly. A common mistake is not scoring the border of your tarts properly – make sure to cut about 1/2 inch from the edge and prick the inner rectangle with a fork to prevent the center from puffing up too much. When it comes to the cream cheese filling, letting it come to room temperature is crucial for a smooth mixture, but don’t overbeat it or it will become too loose to hold its shape in the tarts. For the best results, chill your assembled tarts for 15-20 minutes before baking – this helps the pastry maintain its shape and creates those beautiful, crispy layers we all love.

What to Serve With Fig Tarts?

These sweet and creamy fig tarts are perfect for afternoon tea or dessert, and they pair wonderfully with a few simple accompaniments. A scoop of vanilla ice cream or a dollop of lightly whipped cream adds a nice cool contrast to the warm, flaky pastry. For a morning or afternoon treat, serve these tarts with your favorite coffee or tea – I especially love them alongside a cappuccino or Earl Grey tea. If you’re hosting a dessert party, try placing these tarts on a platter with some fresh berries and a small drizzle of honey for extra presentation points.

Storage Instructions

Keep Fresh: These fig tarts are best enjoyed the same day they’re made, but if you have leftovers, place them in an airtight container and keep them in the fridge for up to 2 days. The puff pastry might lose some of its crispiness, but they’ll still taste good!

Make Ahead: Want to prep in advance? You can make the cream cheese filling up to 2 days ahead and store it in the fridge. The pastry shells can be baked a day ahead – just keep them in an airtight container at room temperature. When you’re ready to serve, simply assemble with the fresh figs.

Serve: For the best texture and taste, take the tarts out of the fridge about 15-20 minutes before serving. This lets the cream cheese filling soften a bit and brings out the sweet flavor of the figs. Just remember that these aren’t great candidates for freezing since the texture of the figs and pastry would change too much.

Preparation Time	20-30 minutes
Cooking Time	16-18 minutes
Total Time	36-48 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 10-12 g
• Fat: 50-60 g
• Carbohydrates: 90-100 g

Ingredients

For the pastry:

• 1 sheet puff pastry (chilled, thawed according to package directions)
• 1 egg (for egg wash)
• 1 tbsp water

For the cream cheese filling:

• 2 tsp vanilla extract (I use Simply Organic vanilla extract)
• 6 oz cream cheese (room temperature for easy blending)
• 1/4 cup confectioners’ sugar

For the figs:

• 2 tbsp fresh lemon juice
• 1 pint figs (sliced into 1/4-inch rounds)
• 1 tbsp honey

For the glaze:

• 1/3 cup confectioners’ sugar (sifted to prevent lumps)
• 2 tsp milk (or cream, for a richer glaze)

Step 1: Prepare the Oven and Egg Wash

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

To make the egg wash, whisk one egg with 1 tablespoon of water in a small bowl and set it aside for later use.

Step 2: Prepare the Cream Cheese Mixture

In a small mixing bowl, combine room temperature cream cheese with ¼ cup of powdered sugar and 1 teaspoon of vanilla extract.

Whisk these ingredients thoroughly until you achieve a smooth and uniform mixture.

Set aside the cream cheese mixture for later.

Step 3: Prepare the Figs

Slice each fig in half, then further slice each half into thirds to get 6 small slices per fig.

Place the sliced figs in a medium bowl, add the remaining vanilla, honey, and lemon juice, and toss everything together to combine.

Set the figs aside.

Step 4: Prepare the Puff Pastry

Remove the puff pastry from the fridge.

Carefully unfold it onto a clean kitchen towel or lightly floured surface.

Using a rolling pin, gently roll over the dough to flatten it slightly and smooth out the creases.

Step 5: Assemble the Tarts

Using a sharp Chef’s knife or pizza cutter, divide the puff pastry into 6 equal pieces and place them on the parchment-lined baking sheet.

Score a border along the edges of each piece with a paring knife.

Use a fork to dock the center of the puff pastry (poke small holes to prevent puffing in the middle).

Spread about 2 tablespoons of the cream cheese mixture in the centers, using an offset spatula if available.

Arrange 8 to 9 slices of fig over the cream cheese and lightly press them down.

Brush the edges of each piece with the prepared egg wash.

Step 6: Bake and Finish the Tarts

Bake the tarts in the preheated oven for 16 to 18 minutes or until they are puffed and golden brown.

Allow them to cool on the sheet pan.

While the tarts are cooling, whisk together powdered sugar and milk/cream to create a glaze.

Once the tarts have cooled, drizzle the glaze over them and serve.

For storage, keep any leftover tarts in an airtight container in the fridge for up to 3 days.