Quick Vanilla Fig Puff Pastry

There is something magical about whipping up a batch of these vanilla fig puff pastry tarts with just a handful of fresh figs and flaky pastry from the freezer. This is my favorite kind of dessert because it looks impressive on a brunch table but takes less than an hour and no pastry chef skills. Whether you are hosting friends or want a special treat with your coffee these tarts deliver elegance and sweetness without fuss.

Every time I make these for a gathering someone always asks for the recipe. I started making them during fig season last year and now they are my solution for last-minute entertaining when I want to impress with little stress.

Ingredients

• Puff pastry sheet: this is the base ensuring a light crispy texture look for one with visible layers and chill until ready to use
• Cream cheese: adds creamy tang to balance the figs use full-fat brick style for best texture
• Figs: the star ingredient choose ripe but still firm figs and Black Mission or Brown Turkey are both lovely
• Icing sugar: brings sweetness to the filling sift to avoid lumps
• Vanilla essence or vanilla bean paste: adds warmth and depth use real extract or scrape a vanilla bean if you have one
• Egg: for brushing the pastry gives it a glossy golden finish fresh eggs make a difference
• Honey: drizzles over the figs for highlight use a mild floral honey if possible
• Lemon juice: brightens the fruit’s flavor freshly squeezed makes all the difference
• Milk or cream: for thinning the glaze choose heavy cream for the smoothest drizzle

When buying figs opt for ones that give slightly but are not mushy and store them chilled until ready to use.

Step-by-Step Instructions

Prepare the Oven and Egg Wash:

Preheat your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius and line a baking tray with parchment paper. In a small bowl whisk one egg with a splash of water this mixture will give your pastry a beautiful golden shine when baked.

Make the Cream Cheese Mixture:

Soften your cream cheese by leaving it at room temperature for twenty minutes. In a separate bowl mix the cream cheese with icing sugar and one teaspoon of vanilla. Beat until completely smooth and set aside for assembly.

Slice and Flavor the Figs:

Rinse your figs and pat them dry. Slice each one in half lengthwise then cut each half into thirds for elegant small wedges. Toss the slices in a bowl with honey lemon juice and the rest of the vanilla so each piece is coated and glistening.

Roll Out and Cut the Puff Pastry:

Carefully unfold your chilled puff pastry onto a lightly floured surface. Use a rolling pin to gently smooth out any creases without pressing too hard. Cut the pastry into six equal rectangles and transfer each to your prepared baking sheet.

Shape and Fill the Tarts:

With a paring knife score a border about half an inch from the edge of each pastry rectangle but do not cut through. Prick the centers with a fork to keep the middle from puffing up excessively. Spread a generous spoonful of cream cheese mixture into each center leaving the border bare.

Decorate with Figs and Glaze the Edges:

Arrange fig slices neatly on top of the cream cheese pressing down slightly so they stick. Use a pastry brush to coat only the exposed edges with your egg wash for a shiny finish.

Bake and Finish the Tarts:

Place the tray in the preheated oven and bake for sixteen to eighteen minutes until the pastry is puffed and deep golden brown. Let the tarts cool slightly. In a small bowl combine icing sugar and milk until smooth then drizzle it over the cooled tarts just before serving.

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The figs steal the show for me especially when they are perfectly ripe and just a touch jammy after baking. My son always sneaks a few slices before I even start assembling the tarts so I now buy extra every time I make this recipe.

Storage Tips

Store any leftover tarts in an airtight container in the refrigerator for up to two days. The pastry softens slightly but pops back to life with a quick warming in the oven. Figs are best enjoyed the day they are baked but these are still delicious as a next-day snack with coffee.

Ingredient Substitutions

If figs are not available reach for ripe pears plums or even sliced strawberries. Mascarpone or whipped ricotta can step in for cream cheese just drain it well. Swap honey for maple syrup if you prefer and almond extract in place of vanilla if you want a different twist.

Serving Suggestions

Pile the tarts on a wooden board dust them with extra icing sugar and pair with whipped cream or a scoop of vanilla ice cream. For brunch serve with citrus salad and espresso. For dessert add a handful of toasted almonds or pistachios for crunch.

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Frequently Asked Questions

→ What kind of figs work best for this tart?

Fresh, ripe figs like Black Mission, Brown Turkey, or Green Adriatic all work beautifully. Look for figs that are soft but not mushy for the best flavor and texture.

→ Can I use a substitute for cream cheese?

Yes, mascarpone or drained ricotta are good alternatives. Vegan cream cheese also works well for a dairy-free option.

→ How do I keep puff pastry flaky?

Keep the pastry chilled until ready to use and work quickly. Chilling assembled tarts before baking helps create the flakiest layers.

→ Are these tarts good for making ahead?

The cream cheese filling and fig topping can be prepped in advance. Assemble and bake just before serving for best results.

→ What should I serve with these tarts?

Pair with ice cream, lightly whipped cream, or fresh berries for extra flair. Enjoy with coffee or tea for a sweet treat.

→ How should leftovers be stored?

Store leftovers in an airtight container in the fridge for up to 2 days. Bring to room temperature before serving.