Fresh Fig Tart with Lavender Honey

Fig galette with lavender honey sliced into wedges on parchment paper

Fresh Fig Tart with Lavender Honey ~ this crisp galette with a jammy fig filling can go anywhere from breakfast and brunch to dessert. The homemade lavender infused honey is worth the price of admission.

A fig tart with lavender honey on parchment paper

Does your heart skip a beat when you see the first little containers of fresh figs arrive in the supermarket at the end of summer? Mine sure does. I leapt at these little Mission figs.

a piece of fig tart with lavender honey on a baking sheet

I’m not sure why but I’ve been doing a lot of these hybrid recipes that are part brunch, part lunch, part dessert. They have a little bit of an delicious identity crisis. But that’s ok with me, because the keyword here is delicious.

Spooning honey over a fig tart with lavender honey

And can we just talk a minute about the lavender honey? If you think you wouldn’t like it, keep an open mind…I was once a nay-sayer when it came to lavender as a flavor, but I’ve been won over…it adds just the merest hint of earthy floral to this fig tart. Leave it out if you must, but I encourage you to give it a try.

a fresh fig tart with lavender honey, sliced


Ingredient spotlight: culinary grade lavender

Culinary lavender is grown specifically for eating and cooking, and your best bet is to buy it online. Lavender is an herb, and while all varieties are edible, some taste better than others. You don’t want to risk consuming any plant that has been treated with chemicals or pesticides, so always look for lavender that is labeled as ‘culinary grade’, or grow your own! Both the leaves and the buds can be used in recipes.


fig tart with lavender honey ready to bake

I bought Black Mission figs for this tart, they’re the dark ones. I think they have the best ‘figgy’ flavor, but you could use any variety for this recipe.

Black Mission figs in a green bowl ready to be sliced for a fig tart with lavender honey

Note:  Figs are not super sweet fruits, and so this tart is not super sweet either, in fact it straddles the line between sweet and savory in an intriguing way.

I’ve fallen in love with the easy pastry dough recipe used in this fig tart, and I’ve used it several times already in other recipes, it’s become my go-to. I love how easily it comes together and rolls out ~ a plus for us ‘pie crust challenged’ folks.


White Peach Frangipane Galette

Partially sliced white peach frangipane galette on a baking sheet



Goat Cheese and Summer Squash Galette

goat cheese and summer squash tart just out of the oven

fig tart with lavender honey ready to bake
4.15 from 14 votes

Fig Tart with Lavender Honey

Fresh Fig Tart with Lavender Honey ~ this crisp galette with a jammy fig filling can go anywhere from breakfast and brunch to dessert.  The homemade lavender honey is worth the price of admission.
Course Breakfast, brunch, Dessert
Cuisine American
Prep Time 1 hour 10 minutes
Total Time 1 hour 45 minutes
Yield 8 servings
Author Sue Moran


butter crust

  • 1 cup all purpose flour
  • 1 tsp sugar
  • 1/4 tsp salt
  • 6 Tbsp cold unsalted butter cut in cubes
  • 4 Tbsp cold water a touch more if necessary
  • 2 Tbsp unsalted butter melted (for brushing)
  • 1 tsp sugar for sprinkling


  • approximately half pound fresh ripe figs I used Mission figs
  • fresh lavender leaves
  • lavender honey recipe below

lavender honey

  • 1 cup honey you will not need all this
  • culinary grade lavender


  • To make the crust, put the flour, sugar, and salt in the bowl of a food processor. Pulse to combine.
  • Add the cold cubed butter and pulse about 25 times, until the butter is incorporated and the mixture is crumbly. Then, pulse again while drizzling in the cold water and then process briefly until the dough just comes together in one lump. If this doesn't happen in about 15 seconds, add a touch more cold water. Turn out onto a floured surface and bring together into a flat disk. Wrap in plastic and refrigerate for at least an hour. (You can do this the day before if you like.)
  • Preheat oven to 400F.
  • Slice the figs and set aside.
  • Tear off a piece of parchment paper the size of your baking sheet and set the chilled disk of dough in the center. Using flour as needed to prevent sticking, roll the dough out to a 14 inch oval. If you experience sticking, top the dough with waxed paper or plastic wrap while you roll. Slide the parchment with the dough onto a baking sheet.
  • Arrange the figs as snugly as you can across the dough, leaving a little edge free for folding up around the fruit. Add a few lavender leaves in and among the figs.
  • Fold the edges gently over the fruit. Brush just the edge with a little melted butter and sprinkle the whole thing lightly with sugar.
  • Bake for about 30-35 minutes or until the crust is golden brown. Tent with foil if the crust seems to be getting too browned toward the end of baking. Note: make sure your oven is up to 400F before baking to insure a crisp crust.
  • If your lavender leaves have gotten fried in the oven, replace with fresh. Just before serving drizzle the lavender honey over the tart.
  • To make lavender honey, heat the honey in the microwave for 1 minute. Stir in the lavender and cover. Let sit for at least an hour, then strain.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Make this fig tart your own ~

  • Make it with a layer of mascarpone or soft goat cheese spread over the crust before adding the figs.
  • Make it with frangipane ~ see my recipe for peach frangipane galette above.


Fresh Fig Tart with Lavender Honey pin

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    Leave a Reply

    Please rate this recipe!

  • Reply
    priya k
    July 8, 2020 at 9:29 am

    5 stars
    this recipe worked amazingly for me! my mother and i decided to “customize” our honey tart by using fresh rosemary instead and placing dollops of goat cheese on top. it tasted heavenly and not to mention, looked very aesthetically pleasing beside a flute of orange juice 🙂

  • Reply
    Susan A Lamparter
    June 16, 2020 at 9:25 am

    4 stars
    I’ve read the recipe a couple times and don’t see when you add the lavender honey. Before or after it bakes in the oven? My dough is ready and I’m looking forward to the fabulous combination of flavors. Thanks!

    • Reply
      June 16, 2020 at 9:56 am

      The lavender honey is drizzled on the tart before serving, in step 9. Hope you love it!

  • Reply
    Jeff the Chef
    August 25, 2018 at 11:15 am

    I’ve never had anything even remotely like this! It looks unbelievably beautiful.

    • Reply
      August 25, 2018 at 11:45 am

      Thanks Jeff!

  • Reply
    Laura | Tutti Dolci
    August 24, 2018 at 10:54 pm

    This is the prettiest tart and I love the lavender honey!

  • Reply
    August 24, 2018 at 9:54 pm

    I am so happy that fresh fig season is here too. The tart looks incredible, Sue.

  • Reply
    Chris Scheuer
    August 24, 2018 at 5:02 am

    This looks heavenly! And yes, I’m with you regarding figs, such a fleeting and ethereal treat!

  • Reply
    Tricia @ Saving Room for Dessert
    August 24, 2018 at 4:33 am

    This tart is dreamy Sue. I adore figs but can never get the beautiful fruits in the East. Your tart must be fantastic especially with that lavender honey.

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