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fig shortbread tart

Fig Shortbread Tart

Steven Pennington
French Pastry recipe that works with all kinds of fruits.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert
Cuisine French



  • 1 cup powder sugar
  • 2 cups purpose flour
  • 1 teaspoon vanilla extract
  • 3 tablespoon corn starch
  • ¼ teaspoon baking powder
  • 6.5 oz butter 2 sticks of butter minus 2 tbps
  • ½ teaspoon sea salt


  • 2 8 oz cream cheese
  • 3 tbps condensed milk
  • 1 teaspoon lemon juice
  • 1 to 2 tablespoon =honey


  • In an electric mixer add the butter and turn on the machine to soften butter, then add in the powder sugar slowly.
  • Then add the vanilla, next scrape down the sides of the mixing bowl.

Dry Ingredients

  • Combine all dry ingredients and mix well inside the bowl
  • Add the dry ingredients to the wet ingredients, combine with mixer.
  • Lastly, knead the dough on a cutting board and smoothen out the dough getting rid of all cracks.
  • Using a springform pan spread the dough all around trying to create an even layer all the way around.


  • Bake the shortbread at 350 for 15 to 20 minutes or until the shortbread sets and cooked through.
  • Check oven over every 5 minutes, using a fork poke the base of the shortbread to help stop the dough from rising too much.


  • Combine cream cheese, lemon juice, sweetened condensed milk & honey, and mix well. Once mixed scrape down the sides of the mixing bowl and then mix one last time.
  • Spread the filling over the cooked/cooled shortbread and place it into the refrigerator for one hour.
  • Decorate the top of the tart with figs in whatever design you like.


Fig Shortbread Tart – Le Cordon Bleu Recipe

Keyword Fig Shortbread Tart
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