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Ms. Muriel's Fig Tart

Ms. Muriel's Fig Tart 6.000

Marvin Joseph

Sep 26, 2007

This fresh-tasting tart is one way Capitol Hill resident Muriel Martin-Wein deals with the overabundance of figs from her tree. Serve with whipped cream that has been flavored with strawberry-flavored liqueur, if desired.

The tart is best made a few hours before it is served, but the pre-baked pie shell can be made 1 or 2 days in advance.

Servings: 6
  • 6 ounces cream cheese, softened
  • 2 tablespoons sugar
  • 1 to 2 tablespoons heavy cream
  • 9-inch pre-baked pie shell, cooled
  • 1/3 cup slivered almonds
  • 12 large figs (about 1 pound)
  • 2 teaspoons cornstarch
  • 3/4 cup red currant jelly


Combine the cream cheese and sugar, blending it with a fork. Drizzle in the heavy cream a tablespoon at a time, stirring to create a spreadable consistency. Distribute the mixture evenly over the bottom of the cooled pie shell, then sprinkle the almonds evenly over the cream cheese mixture.

Cut the figs in half lengthwise and arrange them, cut side up, on top of the almonds. Make sure all of the cream cheese base is covered.

In a small saucepan, combine the cornstarch and jelly; place over low heat and cook for 2 to 5 minutes, stirring, until the mixture is smooth and translucent. Remove from the heat and let cool for 10 minutes, then spoon over the figs. Cut into wedges and serve.

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Recipe Source

Adapted from Muriel Martin-Wein.

Tested by Bonny Wolf.

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Nutritional Facts

Calories per serving: 509

% Daily Values*

Total Fat: 25g 38%

Saturated Fat: 10g 50%

Cholesterol: 35mg 12%

Sodium: 264mg 11%

Total Carbohydrates: 70g 23%

Dietary Fiber: 5g 20%

Sugar: n/a

Protein: 6g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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