Fig and Cream Cheese Tarts

Staff Writer
Fig and Cream Cheese Tarts
Anne Dolce

Fig and Cream Cheese Tarts

As soon as I saw their robust, plump, and purple bodies at the farmer's market stand, I knew I had to take them home. I'm not much of a baker, but when it comes to figs, there's little else I'd rather do with them then create something sweet. I took a fairly easy route, which I think you'll agree with, and the results were phenomenal. 

Click here to see 8 Fantastic Fig Recipes.

5
Servings
645
Calories Per Serving
Deliver Ingredients
Makes
5 tarts

Ingredients

  • All-purpose flour, for dusting
  • 12 Ounces puff pastry
  • 10 figs, stemmed and halved
  • 4 Ounces cream cheese, at room temperature
  • 1/4 Cup brown sugar
  • 4 Tablespoons unsalted butter, melted

Directions

Preheat the oven to 400 degrees.

Line a baking sheet with parchment paper and lightly dust with flour. Cut the puff pastry into 5 equal rectangles and lay out on the baking sheet. If the puff pastry rectangles become too soft, put the baking sheet in the refrigerator for 5-10 minutes to let them harden again. Spread the cream cheese evenly on top of each rectangle, leaving about a ½-inch space for the crust (I like using a small butter knife for this because it gives you the perfect angle without puncturing the puff pastry).

Lay the fig halves, flesh side up, onto each puff pastry, about 3 per sheet. Crimp the edges of each puff pastry so that there's crust surrounding the figs. Lightly sprinkle the figs with the brown sugar, and brush the crusts of the puff pastry with the melted butter. Bake in the oven until the figs have cooked down and the crusts are golden brown, 20-25 minutes. 

Fig Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Fig Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
43g
67%
Sugar
25g
N/A
Saturated Fat
17g
84%
Cholesterol
49mg
16%
Protein
7g
15%
Carbs
60g
20%
Vitamin A
168µg
19%
Vitamin B6
0.1mg
7.1%
Vitamin C
2mg
3%
Vitamin D
0.3µg
0.1%
Vitamin E
0.8mg
4.1%
Vitamin K
17µg
22%
Calcium
74mg
7%
Fiber
4g
16%
Folate (food)
18µg
N/A
Folate equivalent (total)
99µg
25%
Folic acid
47µg
N/A
Iron
2mg
13%
Magnesium
32mg
8%
Monounsaturated
19g
N/A
Niacin (B3)
3mg
17%
Phosphorus
84mg
12%
Polyunsaturated
4g
N/A
Potassium
326mg
9%
Riboflavin (B2)
0.3mg
16.8%
Sodium
257mg
11%
Sugars, added
7g
N/A
Thiamin (B1)
0.4mg
23.5%
Trans
0.4g
N/A
Zinc
0.7mg
4.4%