Fig & Cream Cheese Tarts
Crispy pie crust, velvety cream cheese filling, and sweet-as-honey figs laced with fresh lemon. Make these little beauties at the end of summer when figs are perfectly ripe.
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Crispy pie crust, velvety cream cheese filling, and sweet-as-honey figs laced with fresh lemon. Make these little beauties at the end of summer when figs are perfectly ripe.
2 1/2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
8 ounces cold butter, diced
1 tablespoon vinegar (optional)
1/3 cup cold water (more or less as needed)
8 ounces cream cheese, soft
3 tablespoons sugar
1 egg yolk
1/2 teaspoon vanilla
6-8 fresh figs, sliced thin
Zest & juice of 1/2 lemon
1/4 teaspoon salt
Egg Wash:
1 egg
1 tablespoon cream or water
1. Mix dry ingredients together in a medium sized bowl. Cut in butter until it resembles coarse crumbs.
2. Add water and vinegar one tablespoon at a time, slowly incorporating until mixture starts to form a shaggy mass. Pour onto lightly floured surface and fold gently until it all comes together. Wrap tightly in plastic wrap and chill at least 30 minutes before rolling out.
1. Beat cream cheese in a medium bowl until smooth and creamy, 1-2 minutes. Add sugar, egg yolk, and vanilla; mix until thoroughly combined.
1. Slice figs. Toss with lemon juice, lemon zest, and salt. Add a little sugar if desired.
1. Beat egg and cream or water together until thoroughly combined.
1. Roll pie dough until fairly thin, about 1/4 inch thick. Cut into 4 x 4 inch squares or to desired size.`Fold each corner to the center, creating a diamond shape. Press the corners down together in the center of each pie dough diamond, adhering the dough to itself and creating a small well. Brush dough with egg wash.
2. Fill each pie dough well with about 1-2 tablespoons of cream cheese filling and use the back of a spoon to smooth it out.
3. Place a few fig slices on top of cream cheese mixture. Chill tarts in the refrigerator or freezer at least 20 minutes before baking.
4. Preheat oven to 350° F and line a baking sheet with parchment paper. Bake tarts until golden and crust is cooked through, about 18-22 minutes. Allow to cool.
5. Drizzle with a little bit of fig leaf syrup, if using. Serve warm or at room temperature.
