Middle Eastern Fig and Cream Cheese Tart

Prep Time

150 Min

Cook Time

60 Min






For topping:

  • Freshly chopped pistachios

  • Honey

  • Creme Fraiche


  • For the crust, preheat the oven to 375F.

  • In a large bowl, whisk the flour, sugar, and salt together.

  • Using a pastry cutter, cut the cubed butter into the flour mixture until the butter is pea-sized.

  • Add in the egg, and a tsp of water mixture.

  • Work to bring the crust together, adding in one tablespoon of water at at time.

  • The crust should come together easily and not be too dry.

  • Gather it into a round and refrigerate for at least an hour, or overnight.

  • When ready to make the tart, roll the dough on parchment paper to 1/8 inch thick circle that is 10 inches wide.

  • Gently transfer the dough to an 8-inch fluted tart pan, and press into the tart pan, trimming any overhang.

  • Dock the dough and fit a piece of parchment paper over it.

  • Pour pie weights into the tart shell and bake for 20 minutes.

  • Remove the pie weights and parchment paper and bake for another 10 minutes.