Apple-Ginger Tart with Candied Figs

Apple-Ginger Tart with Candied Figs
  • Prep Time: 35
  • Total Time: 50
  • Servings: 8.0

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About this Recipe

Perfect for fall, this Apple-Ginger Tart with Candied Figs will make the perfect additional to your Thanksgiving meal!


.5 (397 g) Package Tenderflake® Puff Pastry
6 Dried figs, sliced horizontally into 3 pieces
1 inch, (2.5 cm) Piece fresh ginger, thinly sliced
.33 cup (80 mL) Sugar, divided
3 tbsp (45 mL) Water
2 Royal Gala apples, peeled, cored and thinly sliced
3 tbsp (45 mL) Cold butter, cut into very small cubes
4 tsp (20 mL) Honey


ROLL out puff pastry on a lightly floured surface to a very thin 18”x14” (45x35 cm) rectangle. Using a small plate as a guide, cut pastry into four – 7” (18 cm) rounds. Transfer the rounds to parchment paper lined baking sheets. Cover and refrigerate for 30 minutes.

PREHEAT oven to 400°F (200°C).

PLACE figs and ginger in a small saucepan with ¼ cup (60 mL) sugar and water. Heat and simmer for 5-10 minutes over low heat until sugar dissolves and mixture begins to thicken. Set aside.

ARRANGE slices of apple, overlapping, on each of the pastry rounds, leaving a ¼” (5 mm) border. Sprinkle remaining sugar over the apples and top with butter. Bake in preheated oven for 20-25 minutes or until golden brown and apples are tender. Remove from oven.

DIVIDE candied fig and ginger mixture between tarts, placing in the mixture in the center of each. Drizzle 1 tsp (5 mL) honey over each tart and serve immediately.


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