Fig Tart with Boozy Cream

Was wandering around the supermarket (yes, such a glamorous life!) and spotted a tray of big fat juicy deep purple figs for £3. I love the jewel like colour of this fabulous fruit which, as you already know is versatile, being as good with sweet honey as it is with savoury cheese. So I bought them and then had a think about what to do with them. As I have a few mouths to feed this weekend, I’m going to make this colourful Fig Tart with Boozy Cream.

Fig Tart with Boozy Cream

Recipe by Olive MagazineDifficulty: Easy


Total time



A simple to make, yet impressive dessert…


  • TART

  • 7 sheets filo pastry

  • 100g salted butter, melted

  • 12 figs

  • 75g runny honey


  • 200ml whipping cream or double cream

  • 2 tbsp icing sugar

  • 4 tbsp brandy, rum or whatever floats your boat


  • Heat the oven to 180C/fan 160C/gas 4. Line a baking tray with baking paper.
  • For the tart, unfold the filo pastry but keep it covered with a damp tea towel as you work, to prevent it from drying out. Put a sheet on the prepared baking tray, then brush it carefully with melted butter. Cover with the next sheet, brush with butter, and repeat until you have used all seven sheets.
  • Cut the stems off the figs, then slice the fruits. Melt the honey in a small pan and spread it over the top layer of filo pastry, leaving a 1cm border all the way round. Arrange the fig slices on top, in straight lines and press them down slightly.
  • Bake for 20-25 minutes or until the figs have slightly caramelised.
  • For the boozy cream, whip the cream with the icing sugar until light and fluffy, then fold in the brandy. Serve with the tart. Alternatively, you could fold the booze into some lovely thick Greek yoghurt.

While I’m on the subject of figs, you might also like to try this recipe for Roasted Figs Wrapped in Parma Ham

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