Fig Mascarpone Tart with Pistachio and Black Pepper Crust

Fig Mascarpone Tart with Pistachio Black Pepper Crust by Baking The Goods.

I’ll admit it: fall has arrived. The leaves are changing, the air feels crisp, and Pumpkin Spice Lattes are back. Still, summer remains my favorite season, so I’ve been slow to let go. This year feels different. We recently moved to sunny Santa Barbara, California, and the endless blue skies and mild evenings make saying goodbye to summer a little easier. The beaches feel like powdered sugar underfoot, and every sunset looks like a vintage painting.

Ingredients in this fig tart

A neighbor left a bowl of ripe Black Mission figs on their front table, and I couldn’t resist turning them into a tart. This Fig Mascarpone Tart with Pistachio Black Pepper Crust is a seasonal bridge—light and creamy filling with a nutty, slightly spicy crust. The filling combines mascarpone, Greek yogurt, honey and vanilla for a subtly sweet and tangy base. The crust uses ground pistachios and a touch of freshly ground black pepper to add depth. Fresh figs, chopped pistachios and a drizzle of honey finish the tart for a delicious early-fall dessert.

Pairing wine with the fig tart

Kale Sonoma County Home Run Cuvée with figs for Fig Mascarpone Tart — A medium-bodied red or a rich, fruit-forward wine pairs wonderfully with the fig and honey flavors.

This tart pairs nicely with a medium-bodied red or a fruit-forward cuvée. The sweet, creamy mascarpone and honey complement the wine’s fruit notes, and the nuts and black pepper in the crust add an intriguing contrast. Serve chilled with wine for a dessert that feels celebratory without being heavy.

Figs and Pistachios for Fig Mascarpone Tart with Pistachio Black Pepper Crust — This Fig Mascarpone Tart with Pistachio Black Pepper Crust is a flavor and texture explosion.

How to make fig tart dough

Making the crust for Fig Mascarpone Tart with Pistachio Black Pepper Crust — Grind the pistachios with a bit of flour in a food processor so the nuts don’t turn into a paste.

Tip: Add a small amount of flour when grinding nuts. The flour soaks up nut oils and prevents the mixture from becoming paste-like in the processor.

Fig Mascarpone Tart Dough — This tart shell is simple to make with a food processor and a little patience.

Making mascarpone filling for the fig tart

Fig Mascarpone Tart Filling Ingredients — Blend mascarpone, Greek yogurt, honey and vanilla until smooth and velvety.

The filling is quick: beat together mascarpone, Greek yogurt, honey, and vanilla until silky. Chill while the crust rests so the tart sets cleanly and slices easily.

How to roll out and transfer the fig tart dough

rolling tart dough for Fig Mascarpone Tart with Pistachio Black Pepper Crust — Roll the dough out to about ¼ inch thick before transferring to the tart pan.

Work on a lightly floured surface and roll to about ¼” thick. If the dough cracks while transferring, press the seams together—the dough is forgiving and repairs easily.

How to blind bake fig tart dough

Blind baking beans for rolling tart dough for Fig Mascarpone Tart with Pistachio Black Pepper Crust dough — Use foil and pie weights or dried beans to blind bake the shell so the shape stays intact.

Blind bake the crust to ensure a crisp shell. Line with foil or parchment, fill with pie weights or dry beans, and bake until the edges turn golden. Remove the weights, then return the crust to the oven a few minutes more so the bottom is fully baked.

Fig Mascarpone Tart Cooling — Let the shell cool completely before filling to keep the filling from warming and losing structure.

Topping the fig mascarpone tart

Fig Mascarpone Tart Fig Toppers — For a dramatic look, leave figs whole and group them on the tart, then top with honey and chopped pistachios.

After the filling has chilled and set, top the tart with fresh figs—either quartered or left whole for a bold presentation—sprinkle with chopped pistachios and finish with a light drizzle of honey.

Cutting and serving

Figs for Fig Mascarpone Tart with Pistachio Black Pepper Crust — Rich figs, crunchy pistachios and a drizzle of honey make attractive and delicious slices.

Let the filled tart chill until the filling no longer jiggles, about a couple of hours. Slice into 8–10 wedges and serve chilled with your preferred wine or a strong cup of coffee. The texture contrast—creamy filling, crunchy nuts, tender figs—makes each bite satisfying and layered.

Recipe

Description

A subtly sweet and tangy tart with a creamy mascarpone and Greek yogurt filling, set in a pistachio and black pepper crust. Topped with fresh figs, chopped pistachios and a drizzle of honey.

Ingredients

PISTACHIO BLACK PEPPER TART SHELL

1 large egg yolk (room temperature)
2 tablespoons cream or half-and-half
½ teaspoon pure vanilla extract
½ cup unsalted butter, cold and cut into ¼” cubes
1¼ cups all-purpose flour
¼ cup powdered sugar, sifted
⅓ cup raw shelled pistachios
¼ teaspoon fine sea salt
1 teaspoon freshly ground black pepper

MASCARPONE FILLING

1 cup mascarpone, room temperature
⅔ cup Greek yogurt, room temperature
⅓ cup honey
1 teaspoon pure vanilla extract

TOPPINGS

4–5 fresh figs
¼ cup pistachios, coarsely chopped
2 tablespoons honey for drizzling

Instructions

For the tart shell

Whisk the egg yolk, cream and vanilla together in a small bowl; set aside.
Pulse the pistachios with ¼ cup flour in a food processor until finely ground. The flour prevents the nuts from forming a paste.
Add the remaining flour, powdered sugar, salt and black pepper and pulse to combine.
Add the cold butter and pulse until butter pieces are about the size of dimes—some floury chunks should remain.
With the processor running, slowly add the egg/cream mixture just until the dough starts to clump.
Turn the dough out, shape into a flattened oblong (or round) disk, wrap in plastic and refrigerate at least 1 hour.

For the mascarpone filling

Blend mascarpone, Greek yogurt, honey and vanilla until smooth and velvety. Cover and chill while the crust rests.

Baking and assembly

Preheat the oven to 400°F (200°C). Roll chilled dough to about ¼” thick and fit into a tart pan, repairing any cracks.
Trim the edges, fold any overhang inward to form a rim and smooth the edge for a clean finish.
Line the shell with foil or parchment, fill with pie weights or dry beans, and blind bake 15–20 minutes until edges start to brown. Remove weights and bake 5 more minutes until the crust is deeply golden and the bottom is cooked.
Cool the shell completely. Spread the chilled mascarpone filling evenly and return to the fridge for at least a couple of hours, until firm.
Slice into 8–10 wedges. Top each slice with figs, chopped pistachios and a light drizzle of honey before serving.

Notes

Use a removable-bottom tart pan: either a 14 x 4½ x 1 inch oblong pan or a 9½ x 1 inch round pan works well. Chilling times are important for a clean slice and set filling.