A whole filo pastry fig tart

Fig tart with brandy cream

  • serves 6
  • Easy

"Figs are sweet and surprising, promising adventures and new frontiers," says recipe author Trine Hahnemann. Try them in this fancy filo tart, served with warming brandy cream


Make this impressive filo fig tart, then check out our baklava, apple filo turnovers and more filo pastry recipes.

This Danish potato recipe author comes from Scandinavian Green by Trine Hahnemann (£26, Quadrille). Trine says: “Eating figs is like travelling on Aladdin’s carpet to all the exotic places we do not yet know. Figs are sweet and surprising, promising adventures and new frontiers.”




  • filo pastry 7 sheets
  • salted butter 100g, melted
  • figs 12
  • runny honey 75g


  • whipping cream or double cream 200ml
  • icing sugar 2 tbsp
  • brandy 4 tbsp


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Line a baking tray with baking paper.

  • Step 2

    For the tart, unfold the filo pastry but keep it covered with a damp tea towel as you work, to prevent it from drying out. Put a sheet on the prepared baking tray, then brush it carefully with melted butter. Cover with the next sheet, brush with butter, and repeat until you have used all seven sheets.

  • Step 3

    Cut the stems off the figs, then slice the fruits. Melt the honey in a small pan and spread it over the top layer of filo pastry, leaving a 1cm border all the way round. Arrange the fig slices on top, in straight lines and press them down slightly.

  • Step 4

    Bake for 20-25 minutes or until the figs have slightly caramelised. 5 For the brandy cream, whip the cream with the icing sugar until light and fluffy, then fold in the brandy. Serve with the tart.

Recipe extracted from Scandinavian Green by Trine Hahnemann, (£26, Quadrille). This recipe was supplied by the publisher and not retested by us.

Head here for more fig recipes

Figs and serrano ham with roquefort drizzle

Nutritional Information

  • Kcals 527
  • Fat 28.7g
  • Saturates 17.3g
  • Carbs 54.2g
  • Sugars 29.1g
  • Fibre 3.9g
  • Protein 5.3g
  • Salt 0.7g