Fig Mascarpone Tart with Pistachio Black Pepper Crust

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

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I’ll admit—fall has arrived and with it the comforting rituals of cooler weather and pumpkin-spiced everything. Still, summer lives in my heart. The changing seasons always stir a little restless nostalgia and the “back to school” jitters—despite not being a student for over a decade—creep in. After many long Portland winters, I used to brace for months of gray. This year, though, everything shifted.

We moved to Santa Barbara, California, and it feels like a permanent summer postcard. Sunshine most days, mild temperatures, and beaches that feel impossibly soft make it easy to savor this new chapter. Even the sunsets here look like vintage paintings. With that in mind, I wanted a recipe that nods to both seasons: fresh, light, but with autumnal depth. Enter the Fig Mascarpone Tart with Pistachio Black Pepper Crust.

Ingredients in this fig tart

A neighbor recently offered homegrown Black Mission figs, and they inspired this tart. The filling blends mascarpone, Greek yogurt, honey and vanilla for a tangy-sweet, creamy base. The crust is where things get interesting: ground pistachios add a nutty richness while a hint of freshly ground black pepper brings subtle warmth and complexity. Topped with sliced figs, chopped pistachios and a drizzle of honey, this tart balances summer fruit with early-fall flavors without veering into heavy spice territory.

This tart is delightful with a full-bodied red wine; a fruity blend or cuvée complements the creaminess and honey notes. Paired together, they make a special finish to a dinner and a lovely way to welcome the season change.

Pairing wine with the fig tart

A fruity, balanced red wine is a great match for this tart.

The combination of figs and pistachios delivers bright flavor and satisfying texture.

Fresh pistachios bring texture and a subtle savory note to the tart shell and topping.

Local honey and fresh pistachios keep the flavors clean and vibrant.

How to make fig tart dough

Grinding pistachios with a small amount of flour prevents the nuts from turning into a paste.

A food processor makes quick work of the crust, creating a tender, textured dough.

Shape the dough into a disk, wrap and chill for at least one hour before rolling.

Making mascarpone filling for the fig tart

While the dough chills, blend mascarpone, Greek yogurt, honey and vanilla until smooth.

The filling should be silky and scoopable before chilling.

How to roll out and transfer the fig tart dough

Roll the chilled dough to about ¼ inch thick.

Ease the dough into the tart pan; small cracks can be patched with extra dough.

Trimming and folding the edge gives a clean, even crust.

How to blind bake fig tart dough

Line the shell with foil or parchment and fill with pie weights or dry beans for blind baking.

Blind baking helps the shell keep its shape and become crisp.

After cooling, fill the shell with the chilled mascarpone mixture and smooth the top.

Gently lift the tart from the pan once it’s set and chilled.

Chill the tart until the filling is firm before adding toppings.

Topping the fig mascarpone tart

For a dramatic look, group whole figs on the tart and finish with honey and chopped pistachios.

The contrast of deep-hued figs on creamy filling is visually striking and delicious.

You can also slice the tart first and then top individual wedges for easy serving.

Cutting and serving fig mascarpone tart with pistachio black pepper crust

Ripe figs, chopped pistachios and a light honey drizzle make elegant, flavorful toppings.

Quarter figs, sprinkle pistachios and finish with a honey drizzle for a balanced, pretty presentation.

Serve slices alongside a glass of red for an indulgent finish.

Simple ingredients—mascarpone, figs, pistachios and honey—come together in a satisfying union.

Slices look lovely from above—perfect for sharing at a dinner or small gathering.

A final look at the finished tart: nutty, creamy, and just sweet enough.

Recipe

Fig Mascarpone Tart with Pistachio Black Pepper Crust

5 from 1 review

Author: Becky Sue of Baking The Goods
Total Time: 50 minutes
Yield: 0 slices

Description

A subtly sweet and tangy tart made with a creamy mascarpone and Greek yogurt filling in a pistachio and black pepper shell; topped with fresh figs, crunchy pistachios and sweet honey.

Ingredients

PISTACHIO BLACK PEPPER TART SHELL

1 large egg yolk (room temperature)
2 tablespoons cream or half & half
½ teaspoon pure vanilla extract
½ cup unsalted butter (cold, cut into ¼” cubes)
1 ¼ cups all purpose flour
¼ cup powdered sugar (sifted)
⅓ cup raw pistachios (shelled)
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

Instructions

PISTACHIO BLACK PEPPER TART SHELL

Whisk together the egg yolk, cream and vanilla in a small bowl; set aside.
Combine pistachios with ¼ cup flour in a food processor and pulse until finely ground. The flour absorbs nut oils and prevents the mixture from becoming paste-like.
Add the remaining flour, powdered sugar, salt and black pepper; pulse to combine.
Add cold butter cubes and pulse until pieces are roughly dime-sized. Aim for a coarse texture with visible butter bits.
While pulsing, slowly add the liquid mixture until the dough just starts to come together into a ball.
Form the dough into an oblong or round disk, wrap in plastic and refrigerate for at least 1 hour.

MASCARPONE FILLING

Blend mascarpone, Greek yogurt, vanilla and ⅓ cup honey until smooth, by hand or with a mixer.
Cover and refrigerate until ready to use.

BAKING & TOPPING THE TART

Preheat oven to 400°F after the dough has chilled.
On a lightly floured surface, roll the dough to about ¼” thick in the appropriate shape for your pan.
Ease dough into the tart pan; patch any cracks with extra dough.
Trim excess, leaving a 1–1½” overhang, then fold the overhang inward to create a thicker edge. Run a rolling pin over the top to trim cleanly.
Line the shell with foil or parchment and fill with pie weights or dry beans. Bake 15–20 minutes until edges begin to brown. Remove foil and weights and bake 5 more minutes until edges and bottom are golden and fully baked.
Cool completely, then fill with mascarpone mixture, smooth the top and chill for at least a couple of hours until set.
When the filling no longer jiggles, slice into 8–10 wedges. Top each piece with quartered figs, chopped pistachios and a drizzle of honey.

Notes

You’ll need either a 14 x 4½ x 1 inch oblong tart pan or a 9½ x 1 inch round tart pan with a removable bottom for this recipe.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: Tart