Description
A rustic, free-form autumn dessert featuring fresh figs, honey, and warm spices like cinnamon and cardamom on a flaky butter crust. This forgiving and make-ahead friendly galette is perfect for entertaining or cozy weekend treats.
Ingredients
Scale
- 2 ½ cups (315g) All-Purpose Flour
- 1 cup (2 sticks / 226g) Unsalted Butter, very cold and cubed
- 4–6 tablespoons (60-90ml) Heavy Cream, ice-cold
- 1 tablespoon Granulated Sugar
- 1 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 24–28 medium Fresh Figs, halved
- 3–4 tablespoons Honey
- 1 teaspoon Cinnamon
- ½ teaspoon Cardamom, ground
- 1 teaspoon Orange Zest
- 1 Egg Yolk mixed with 1 tablespoon water or milk (for glaze)
- Coarse Sugar, for sprinkling (optional)
Instructions
- In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut it in with a fork or pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
- Drizzle in 4 tablespoons of ice-cold heavy cream and mix gently with a spatula until the dough comes together. If too dry, add more cream. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour (or up to 3 days).
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Halve the figs lengthwise. In a small bowl, mix honey, cinnamon, cardamom, and orange zest.
- On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer to the parchment-lined baking sheet.
- Arrange fig halves cut-side up on the dough, leaving a 2-inch border. Drizzle the spiced honey mixture over the figs.
- Fold the edges of the dough over the figs, pleating as you go, leaving the center exposed.
- Whisk egg yolk with water and brush the exposed dough edges. Sprinkle with coarse sugar.
- Bake for 35-40 minutes until the crust is golden brown and figs are bubbly. Cover edges with foil if browning too quickly.
- Cool on the baking sheet for at least 15 minutes before slicing to allow juices to set.
Notes
Keep all ingredients cold for a flaky crust. Use parchment paper for easy transfer and cleanup. Let the galette cool completely to prevent runny juices. For extra crunch, sprinkle almond meal or candied pecans under the figs. Can be made ahead: dough stores in fridge for 3 days or freezer for 3 months.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 210
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 3
- Protein: 4
Keywords: fig galette, autumn dessert, fall baking, honey fig tart, rustic fruit tart, easy dessert, gluten-free option, vegan option