Baked Filo Fig Tart

If there’s something I always have in my freezer, it’s pastry – ready made, shop bought pastry, and I’m not ashamed to say it.  It’s one of the biggest time savers and stress relievers a home cook can have.  If you want to make pastry, please be my guest, I do sometimes, but only the easy types not the more complex like filo or the more time consuming like puff.

This little tart combines a lot of my favourite flavour elements.  Figs for a start, I love to use them when they’re in season and am always on the look out for new ways to eat them, then it has a custard filling, what can I say, I can’t get enough of the stuff, in all its forms and flavours and then the filo gives a great crispy crunch.

Baked Filo Fig Tart – The Recipe

Preparation Time: 20 minutes

Baking Time: 50 minutes to an hour


Serves 6 to 8

3 x sheets of filo pastry (I use 40cm / 16in. x 40cm / 16in.), if frozen, thaw them out first.

4 x tbsp of unsalted butter – melted

6 x medium figs, each cut into 6 or 8 wedges

50gr / 1.7 oz. plain flour

50gr / 1.7 oz. caster sugar

4 x eggs

400ml / 13.5 fl. oz. milk (full fat)

The seeds of one vanilla pod

A little icing sugar for dusting


  1. Set your oven to heat to 190°C / 375°F.
  2. Brush a baking tray (29cm / 11.5in. x 19cm / 7.5in.  ) with the melted butter and lay the sheets of filo in it, brushing each layer with butter.  With the size of sheets I use I normally cut about a third off, and layer it up that way so that I get about 6 layers in total.  Cut any large pieces excess filo off with scissors.
  3. Place the figs evenly over the filo base.
  4. Put the flour and sugar into a bowl, then add the eggs and about ¼ of the milk. Whisk until smooth and then whisk in the rest of the milk and the vanilla until everything is incorporated evenly.
  5. Pour over the custard mix over the figs and place in the oven.
  6. Bake for an hour or until the filo is brown and crispy and the custard is golden and has set. This time may vary depending on your oven, so check after about 45 minutes.

 Tips and Variations

  • Ripe figs give the tastiest result.
  • Remember not to leave your filo lying around as it will dry out very quickly and you won’t be able to use it. If you need time, lay it out and keep it covered with a damp tea towel.


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