I know. You’re just dying to read all about this sassy little honey mascarpone tart that requires less than 10 ingredients and 30 minutes to prep. But first, I thought I’d spend a minute talking about making a home in a new city.
A Whole New World
When I moved to Selma, it was a culture shock. I’d moved around a good bit throughout my life, planting roots in upstate New York, rural Kentucky, and even central Florida, but not even my decade in Birmingham could prepare me for the small town life that awaited me in lower Alabama. The town of less than 20,000 operated at a slower, more relaxed pace of life. No Starbucks, no Whole Foods, no movie theatre. Most of the people I met had lived there pretty much their whole life, and in a sea of new faces, I sweat under the heat of being the new kid.
I felt kinda like a square peg in a town filled with round holes. People were warm and inviting, but the level of kindness and hospitality around me was intimidating. I didn’t feel polite enough or talkative enough or Southern enough to fit in. My accent was different, and I dressed different, listened to different music. I wasn’t outdoorsy, I didn’t fry chicken, and I couldn’t give two craps about who won the Iron Bowl. I felt like an outsider.
Normal, social people, maybe ones with fewer insecurities and fears than I had, would have embraced the change. They probably would have welcomed the kindness and warmth that this small community shared so generously. They would have jumped at the chance to be known, to belong.
Change is Hard
But to be frank, it scared the mess out of me. I didn’t like the constant show of new faces and I missed the quick runs to Target and my favorite Thai restaurant. I cried in the shower and avoided going to the supermarket because I knew I would be met with unfamiliar faces and awkward conversation. It was as if I had amnesia, like I was lost in a foreign land and I didn’t know who or where I was.
Instead of dealing with it, I pushed back. I cut my hair and put on my best yankee accent. I turned my nose up to the beautiful tastes and sounds that were all around me, retreating to things that were more familiar- throwback playlists on my iPod, old Converse sneakers, and recipes that reminded me of home. Where was my own identity? The one that wasn’t just “Brett’s wife,” or “the new girl from Orlando.”?
Blossom Where You’re Planted
One day at work, I had a patient ask me how my transition to Selma was going. Obnoxiously, I cleared my throat and with an eye roll or two, I told him that my new life was harder than I thought it would be. The change was more than I expected. I’m honestly not sure what else was said in the conversation, or if I even responded with the grace that man deserved, but what plays clear as black and white in the reel of my memories is the look on his face and the gentle words that came next: “My Mama always told me, ‘Blossom where you’re planted.’ I sure hope you take the chance to bloom here, ma’am.”
Those words affected me. They exposed a stubborn seed of pride in my heart that was unwilling to bend for my new home in any way. I was so busy with my self-deprecation and mourning the loss of outlet malls that I forget to look for the silver lining. I failed to seek out the gold in Selma, the gold in its people.
A lot has transpired in the four year since that day. I won’t say much about it now, but what I will share is that Selma has become a home. There are roots now, woven snug to some of the most intimate parts of who I am. Roots that connect me to memories of my children, new smells and flavors, and faces of people who have become “forever friends.” There’s buds here, signs of new life and growth, and I’m certain now more than ever that Selma is the soil I want to blossom in.
Honey Mascarpone Tart
Every summer since moving to Selma, I’ve found myself with a basket of figs. My father-in-law has a gigantic fig tree at his home, so when the tree’s fruit ripens, I strap on some boots and sweat, sweat, sweat for the love of sweet summer fruit. Preserves come first, and we enjoy that bounty all year round on toast and biscuits, even inside some sweet little pop-tarts that I plan to share with you all next month. This year, I made a few extra trips to pick figs and this honey mascarpone tart is the result.
A simple, 8 ingredient tart, requiring less than 30 minutes of prep work and zero use of the oven, this honey mascarpone tart is a beautiful vehicle for late summer’s freshest fruits. I’ve chosen to pair mine with figs, but I think any cherry, peach, or berry would find themselves more than at home on this little beauty.
Making the Tart
To make this honey mascarpone tart, we start by preparing the crust. Salty, soft, and unabashedly buttery, the graham cracker crust here is anything but subtle. It is the perfect match for the creamy, lightly sweetened cream and fresh figs. A simple stir of graham cracker crumbs, butter, salt, and brown sugar and you’re halfway there to creating the best no-bake honey graham crust a gal could ask for. Press the crumbs into the removable bottom of a tart pan and let the whole thing chill up in the fridge.
The Filling
Next, make the filling. Mascarpone cheese, honey, and brown sugar are the main stars here. After combining all three, fold in some whipped cream and spread it into the chilled crust. At that point, the honey mascarpone tart could really be finished. I could easily polish off the entire thing without even blinking an eye. Instead, let’s decorate it with some fresh summer fruit, a handful of pistachios, and a drizzle of honey. YOLO, okay?
This honey mascarpone tart feels special. It feels like a dessert worth celebrating over, and yet, it’s just a few simple ingredients that shine their brightest when paired together. Light and fresh, a chilled slice of this honey mascarpone tart is just the ticket on these warm summer nights we’re having. It’s easy enough for a weeknight at home, decadent enough to raise a toast to.
Give this honey mascarpone tart a try and let me know what you think! Happy Thursday!
If you like this honey mascarpone tart, be sure to check out:
Blueberry Galette with a Cornmeal Crust
PrintHoney Mascarpone Tart
This honey mascarpone tart is a quick and simple mascarpone cream dessert with a salty graham cracker crust. The tart is finished with fresh figs and toasted pistachios.
- Author: Kate Wood
- Prep Time: 30
- Cook Time: 240
- Total Time: 4 hours 30 minutes
Ingredients
For the crust:
- 1/3 cup (70 gm) brown sugar, packed
- 2 cups (200 gm) graham cracker crumbs
- ¾ teaspoon salt
- 7 tablespoons (100 gm) unsalted butter, melted
For the filling:
- 8 ounces (230 gm) mascarpone cheese
- 3 tablespoons brown sugar
- 3 tablespoons honey
- 1 cup plus 1/3 cup (320 mL) heavy whipping cream
- 1–2 cups of fresh figs, halved (peaches, berries, or cherries can be substituted)
- ¼ cup (40 gm) chopped pistachios, toasted (optional)
- Additional honey for drizzling (optional)
Instructions
To prepare the crust:
- Whisk together the brown sugar, graham cracker crumbs, and salt in a medium sized bowl. Add the melted butter and stir until well combined. Press the crumbs into the bottom and sides of a 9-10” tart pan with a removable bottom. Place in the fridge to chill while you prepare the filling.
To prepare the filling:
- In a large bowl, beat the mascarpone cheese on medium speed until creamed and no lumps remain, about 1 minute. Be sure the cheese has come to room temperature or you will have a clumpy filling. Add the brown sugar and beat to combine, about 30 seconds. Add in the honey slowly with the mixer on low. Scrape the sides of the bowl and beat for an additional 30 seconds to ensure everything is well combined.
- In a separate bowl, beat 1 cup of the heavy cream on medium low speed until it gets frothy. Increase the speed and beat until stiff peaks form. Do not overbeat.
- Fold about half of the whipped cream into the mascarpone mixture. Add the remaining half and fold to combine. If you notice your filling is a bit clumpy, add in the additional 1/3 cup of cream and beat briefly to smooth out.
- Spread the filling into the prepared tart crust and allow to chill in the fridge for several hours to firm up. Once ready to serve, garnish the tart or each slice with figs, pistachios, and an extra drizzle of honey, if desired. Store in the fridge up to 3 days.
Notes
- In a pinch, you can use cream cheese in place of mascarpone, but I highly encourage the mascarpone! It works perfectly with the honey.
- If your mascarpone curdles a bit when you add the honey, try refrigerating it and then re-mixing. I have found this helps to minimize the curdles. Most of the lumps disappear with the addition of the whipped cream anyways.
67 thoughts on “Honey Mascarpone Tart with Figs and Salty Graham Cracker Crust”
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Thanks for sharing! Does it keep long?
This looks so good! Is is good with other toppings?
Hi, Kate- recipe looks lovely! I haven’t made it yet, but I do have a question. I would like to make this large scale- for maybe 15 people, at a summer BBQ. (So, 2 of the tarts). Will it be stiff enough (both crust and filling) to cut in slices on a warm summer’s day? I realize I need to try it out first- but I probably won’t try it if you don’t recommend it for that situation. Any tips on how to make it nice & solid for slicing?
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Would cinnamon graham crackers work well ?
yes!
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That crust is to die for! I was afraid I’d eat all of It before putting It in my tart tin haha
Just want to make a note that i made the filling by hand, kept the marscapone cold, stirred in the brown sugar then stirred in the honey a little at a time. No clumps at ALL – smooth as silk. Filling is amazing as well – luckily i used a smaller tin so i have extra filling left to stuff my face
Great recipe!!
★★★★★
Hooray!
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Hi Kate,
Very excited to make this recipe, however I don’t have an electric mixer, will I be okay to do all the whisking and mixing by hand?
Hmmm… it will take some muscle and perseverance but it should do fine! 🙂
Oh my goodness! I am not a baker, and this turned out perfectly!!! I read the posts above where people had some trouble with the mascarpone cheese working out, and followed the extra tips. it really helped me to make this with success. Thank you, so amazingly delicious!
I didn’t add any brown sugar to the blend, rather only the small amount of honey from my friend’s farm. Oh, so perfect for us, thank you, thank you!
★★★★★
Thanks Elinor! I’m thrilled you had success!
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This is a very unforgiving recipe. I tried all of the tips for getting rid of curdles and nothing worked. Just got a bigger curd. It sounds delicious I just couldn’t get it to work.
★
Just mix It by hand! Don’t use a mixer. I also kept the marscapone cold – It came out PERFECT!
★★★★★
Hooray!
Hello! I made this and the flavor and combination are amazing. However, my marscapone filling was runny. Any advice/recommendations for next time – I followed the recipe and have made tarts & fillings before.
Thank you!
★★★★★
Oh no! That’s unfortunate. My only thinking is that the whipping cream wasn’t whipped enough? Or perhaps whipped too much and the butter fat separated from the liquid? I’ll look into it. 🙂
Hi Kate! I made this delicious tart recently, but struggled because it did not set well and was pretty soupy. Any advice on what I can do differently?
Oh no! That doesn’t sound right. At what phase of the process was it soupy? The cheese helps to hold it all together and if the cream was whipped properly it should set to a soft cheesecake consistency.
I am a bee keeper and love e to host dinners. This tart has been such an easy and delicious way to showcase my honey. People love it and often want seconds. Thank you.
★★★★
oh hooray! what a terrific idea! thank you so much for sharing!
Helio Kate,
I love making the fig tart… the flavor is amazing!! Nevertheless I wanted to ask you how can I make my crust more firm. Sometimes when I slice it, it crumbles. Hugs and kisses!
Hi there! I’m so glad you enjoy this tart! A cold crust will hold together better and also adding in a smidge more butter will help too! Start with 2 teaspoons-1 tablespoon and see if that helps hold your crumbs together. Happy baking! 🙂
I made this tart last week- it was DELICIOUS- and I’m making again today. I baked the crust for about 10 mins before filling it and it held together beautifully. Baking it added a little extra crunch to it, providing a lovely contrast to the creamy filling.
THat’s a great idea! Definitely worth the extra 10!
Count me with those who just found your blog… I am arriving from View from Great Island, a site I’ve followed for years
I was tempted by the photo of your fig tart, and once I landed and read your story about Selma, I was in Nirvana. Perhaps because I was born in Sao Paulo, Brazil, and at some point in my life moved from Paris, France to…. Norman, Oklahoma?
I suspect you can see where your prose captured me…
Anyway, I will definitely stick around and get to browse through your beautiful recipes and blog. If you would like, feel free to visit my site. I’ve been blogging for 9 and a half years (just a hobby, I don’t monetize my site, so my invitation is totally ad free… 😉
Sally,
Thank you for the kind words! I love meeting new people who share my love for story! I look forward to checking out your site. 🙂
Hiya Kate, Thank you for your yummy recipe. Made it for a party & returned home w/an empty plate 🙂 I changed a few things like added orange zest, saffron, & touch of cardamom to the filling. Also, caremalized the figs; made honey glaze from that same pan w/a touch of ghee (clarified butter).
Cheers, Trupti
★★★★
caramelized figs is a brilliant idea. I absolutely love this!! thank you for sharing and I’m delighted you enjoyed. 🙂
I haven’t tried this because I just discovered your blog. I love it. My comment is about being southern and having fig trees. I’m from Mississippi. Figs abound. One of my fondest memories is of homemade fig ice cream.
No fig can be bought that compares with what you have. I live in Nashville now, and this makes me homesick.
Happy baking!
I look forward to following you!
oh I love this! thank you for sharing. the south has it made in the shade with the yummy produce, don’t you think?
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Just wanted you to know that we made this delicious tart over the weekend with figs from my dad’s tree and it was AMAZING. Can you kindly share your recipe for jam that you use? Would love to try that next! If you would be willing to email me, I’d be 1,000 times grateful!
★★★★★
I’m thrilled to hear this and have emailed you the link to the recipe! 🙂
Made this yesterday for a party and good lord…..the flavors were stupendous! The salty and sweet were just magical. The only issue I had was that after I added the honey to the mascarpone mix, it became sort of grainy. Maybe curdled a bit from the acidity of the honey? Not sure how to keep this from happening in the future. But it certainly didn’t deter anyone from enjoying this.
Hi Julie! I’m glad you enjoyed it!! Did you add a bit of extra cream to help with that? I had a reader tell me the same thing happened to them. They made it again with cool mascarpone and didn’t have any issues. I haven’t tried it, but I plan to. I’ll let you know. I’m glad you enjoyed it anyways!! 🙂
I love everything about this! The writing, the photos, the recipe. I’ve moved a lot since graduating college + getting married and felt out of place several times in the past few years. It’s definitely a choice to make the most of wherever you are, and I’m still learning that and working on it! Thank you for the inspiration today <3 <3
Madeline- I hear you on all accounts. Thank you for sharing! You’re right- it’s a choice and a process, but certainly one I’m learning to lean into and enjoy. <3
I love your style, the writing, the food, the photos, it’s all gorgeous! Sharing this stunner today!
Thank you, Sue! Such kindness! <3
Love this recipe! Have made it twice now and found that I get a smoother filling when the mascarpone is still a little chilled rather than room temp. Maybe just a side effect of the brand I’m using?
Thanks so much for posting, I’m always in need of new recipes to use up all the figs we have!
★★★★★
That’s terrific feedback! I’ll make a note of that for my readers. I’m so glad you’ve enjoyed it.
What a beautiful looking simple tart. I can’t wait to give it a go. As a matter of fact , would be making it in a few hours now. 🙂
But for future , would love to make it for sharing . If I want to make it into smaller tarts , say 6″ tart would this recipe suffice for two 6″ tarts ? Also if I try it in 3.5″ – 4 ” tart, how many would this recipe yield ? Thank you so much in anticipation of your response.
Hi there! I would think you could squeak three- 6″ tarts and 3- 4″ tarts out of this recipe. I’m not positive, of course because I haven’t tried it, but I would think that would be a good place to start with an experiment. Please LMK what you find if/when you make smaller ones! I’d love to know for future reference!
I stand corrected! I had a blogger friend half the recipe and it made 4-4.5″ mini tarts! So I would assume a full recipe would make 8 minis? Good luck!
This is amazingly easy to make and so elegant to present. And the flavors are heavenly. 🎖🎖🎖🎖🎖
Hooray hooray! I hope you enjoy it. 🙂
What do.you think about substituting the honey with maple?
Interesting! I think maple syrup and mascarpone go really well together. I also think maple syrup has some acidity to it, but maybe not as much as honey. I think it would work!!! But I can’t say for sure. If you try it, LMK! I’d love to find out.
I’ve been adding maple syrup to my carrot cake icing for years – can’t stand the over-sugared ones. It goes perfectly with the walnuts. Now I’m trying to think of a fruit that’d pair well with maple syrup. Maybe some poached pears ? Hmm…
Yes! Pears for sure. Apples? Oranges? SO MANY CHOICES!
I have been in this place a couple times over the last 4 years and struggled to put it in words. I toyed with writing a post myself but could never get it quite right. You did that for me. Shared this with my readers and absolutely loved it. Looking forward to following you and finding more inspiration here. Beautifully designed site, too. ALL THE FEELS! <3
Thank you, Leslie. Sometimes it’s good to know that you’re not the only one. I’m really satisfied to hear that this is speaking to someone. 🙂
So Beautiful! Both the tart and your words. I have been in your shoes many times in my life. It takes a wise person to listen, hear, and heed the words “Blossom where you are planted”. Best wishes to you as you continue on your journey to “Blossom where you are planted”.
Thank you, Mary! I’m still figuring it out, but finally willing. So that’s something, right?
this is super gorgeoussss kate! i’ve missed so many of your posts gotta catch up…and i can totally relate with the trying to find my way in a new place, still trying lol xo
Hey stranger! I’ve not visited you recently either! LIVING IN A HOLE HERE. 🙂
These are some of your most gorgeous photos yet, but the words… my, my you are talented, girlfriend. My life is sort of the opposite, growing up in Southern small-ish towns and finally blooming in a big city. It’s always a choice to bloom, though, isn’t it? Keep up the inspiring work!
Thank beauty. I am grateful for your encouragement.
I hardly read the words because I was totally drawn in by the INSANE photos. Holy crap, too beautiful. I then went back to read the words – so much of that resonates with me, moving from little old New Zealand to New York was the most ridiculous change, I literally knew nobody apart from Rich, and it was so weird for so long. I am so grateful I was able to experience your version of Selma, you’ve created such an amazing life for you and your wee troop!
x
We are kinda in the weird same boat, aren’t we? Just another reason that I love being your friend!