Apple pie lovers, meet a dried fig tart that will knock your socks off. An apple fig tart brings the best of both fruits together in one buttery crust…a little like a refined fig and apple pie.
Focus on Fruit in the Filling
Apples and figs are perfect partners—the natural honeyed sweetness of Sun-Maid and Orchard Choice Figs teams up with tart, crisp apples.
- Apple Fig Turnovers
- Spiced Fig Applesauce
- Red Wine Baked Apples with Figs
- Cinnamon Fig Apple Overnight Oats
- Baked Apple Cider Donuts with Figs
For the tart filling, we prefer the tartness of green apples. You could use either Mission Figs with their deeper earthy sweeness or Golden Figs with their nutty, tangy sweetness. The fruit gets simmered until tender.
Orange peel and juice add brightness to the tart filling. Finally Apricot jam gets brushed on the top of the tart giving it a glossy finish.
Make the Tart Crust
Tart crust is as simple as combining the ingredients, stirring with a pastry blender or fork until the dough comes together into a ball. Then, you press the dough into a tart pan with a removable bottom, baking it until lightly golden. Set aside to cool before spooning in the fruit filling.
Final Tip for the Dried Fig Tart
Here’s a tip that professional bakers know: the secret to all those beautiful fruit tarts in bakeries is sieving apricot jam or spread to make a smooth glaze that gets spooned over the top. You can even mix the apricot spread with brandy, if desired.
To finish the dried fig tart, pipe or dollop whipped cream on slices of tart. Garnish with figs halved lengthwise.
Melt the chocolate and then cool briefly to drizzle for a final flourish over the figs and cream.
Apple Fig Tart
- 1 cup Orchard Choice or Sun-Maid California Figs
- 3 cups green apples chopped
- 2 tsp orange peel grated
- 1/4 cup orange juice
- 1/4 cup sugar plus 2 tbsp, divided
- 1 cup flour plus 2 tbsp
- 1/8 tsp salt
- 6 tbsp butter or margarine, softened
- 1 cup apricot fruit spread
- 1 tsp brandy optional
- 1/2 cup whipping cream sweetened and whipped
- 5 California figs whole, for garnish
- 4 ounces semisweet chocolate
- For filling, trim off stems and chop figs; combine with apples, orange peel, juice and 1/4 cup sugar in medium saucepan. Cover, bring to boil and simmer 10 minutes or until apples are tender. Uncover and cook briefly to evaporate remaining liquid. Cool.
- For pastry, combine flour, 2 tablespoons sugar, salt and margarine. Stir with pastry blender or fork, until crumbs can be clumped together in a ball between the fingertips. Press in bottom and up sides of a 9-inch tart pan with removable bottom. Bake at 425° for 15 minutes or until light golden. Cool.
- Sieve apricot spread to make a smooth glaze. Mix with brandy, if desired. Spread filling in baked shell. Spoon apricot glaze evenly over top. Pipe or spoon whipped cream in dollops on top of tart. Halve figs lengthwise and arrange on cream. Heat chocolate in microwave oven for 1 1/2 to 2 minutes to melt. Cool briefly then drizzle over figs and cream.