fresh fig yogurt tart with a sesame crust recipe
Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
  • TART SHELL: 1¾ cups sesame seeds
  • ¾ cup flour
  • ¼ cup sugar (or less, if you desire)
  • 6 tablespoons butter, chilled
  • 1 egg
  • pinch salt
  • FILLING: 2 cups Greek yogurt (the whole fat is excellent here; 2% is okay)
  • ½ teaspoon vanilla
  • 2 tablespoons honey
  • 1 teaspoon lemon zest
  • 10 to 12 ripe Mission figs, cut into ¼-inch slices (lengthwise or crosswise, whatever works)
  1. Preheat the oven to 400 degrees F.
  2. Pulse sesame seeds with flour in food processor until somewhat fine consistency. Put in remaining ingredients and pulse until the dough resembles corn meal.
  3. Spoon the dough into a 9-inch springform or tart shell pan, pressing down with a bottom of a glass to make a smooth, uniform crust. Press up edges to about a 2 to 3 cm height.
  4. Bake the tart shell for 25 to 30 minutes or until the shell turns golden brown.
  5. Allow the shell to cool completely before filling or removing from tart pan.
  6. TO FILL: Mix honey, vanilla, and lemon zest into Greek yogurt.
  7. Spoon the yogurt into cooled tart shell.
  8. Gently place the sliced figs over the yogurt. I did a mosaic pattern as I ate most of my fresh figs before I could get started on the tart. If you have an excess of fresh figs, an overlap/petal pattern is nice.
  9. Drizzle the sliced figs with additional honey, if desired.
  10. The first day, this tart has a crunchy crust, softening overnight. Keep refrigerated; it will last 2-3 days.
Recipe by story of a kitchen at