Rosh Hashanah Figgy Tart, Gluten Free, Dairy Free

It used to be that when I was a kid, one honey cake was sufficient for Rosh Hashanah.  If my mom was feeling really ambitious an apple cake might follow the next night. But these days, with the availability of so much more of the fall fruit harvest everywhere, it makes sense to celebrate that bounty.  

Think figs. I had yet to meet a genuine fig until I was an adult and living on the left coast.  I only knew fig from that infamous cakey cookie that we all know and sometimes love.

I had no idea they were an adorable little fruit that arrived at the market early fall. The first time I tasted a real fig it had been picked that morning from a co-worker’s tree.  I felt slightly nervous about that first bite because it had no resemblance to that flat dry cookie – and it was juicy – like real fruit.

Assured that they don’t have to be cooked to be edible, I gingerly took a tiny little taste. I was instantly smitten and managed to eat almost the whole bowl of fruit by myself. Let me tell you – even if you are tempted – Don’t. Do. It.  A little bit of fig is a good thing.  A pound or more of figs is like getting your fiber fill for the year in one big-gulp.

But since that day almost two decades ago, I find any excuse to buy fresh figs when they arrive at the market.  I love them plain.  And I love them cooked (try roasting some with a drizzle of olive oil and honey).  I love them baked into goodies and this tart is no exception. The flavor is something you won’t forget and if you love figs, apples, honey and pomegranate – this tart is for you.

You will want to visit here for an easy GF pie/tart crust – just use all vegetable shortening to keep the tart dairy-free.

What a sweet start to the New Year.  L’Shana Tova!

Rosh Hashanah Figgy Tart, Gluten Free, Dairy Free
You can find fig preserves or fig jam in the jelly/jam section of the grocery. In some stores there are jars of fig (stuff) in the cheese section - and that would taste great as well. We like black mission figs for the top layer, but feel free to use what you can find and what you love. This tart is all about the flavors, so go with the best you can find, and the stuff you love. The 3-2-1 pie crust works perfectly as a tart crust for this. I like to add a tablespoon or two of sugar to the crust mix when I bake a sweet pie like this. Use all vegetable shortening (Spectrum) instead of butter to keep the tart dairy free. See the post for a link to the 3-2-1 pie crust recipe.
  • 3-2-1 pie crust made with 100% shortening instead of butter (see post for link)
  • 1 jar Fig Preserves or jam
  • 2 - 3 large granny smith apples
  • 1 lemon
  • 5-6 tablespoons honey (plus a little more for squeezing)
  • 3 tablespoons pomegranate concentrate (juice)
  • 1-2 dozen fresh black mission figs
  • 1-2 tablespoons honey
  • 1-2 teaspoons pomegranate concentrate
  1. Preheat oven to 350. Press crust into a 9 to 10 inch tart pan. Chill crust while oven preheats.
  2. Spread fig preserves in a thin layer all over bottom of chilled crust. Cut up apples into ¼ inch size cubes. Zest about ½ the lemon over the apples in a small bowl. Squeeze a bit of lemon juice and toss. Stir together the honey and pomegranate concentrate and add one tablespoon of the mixture to the apples. Stir. Place apples in the chilled crust over the layer of fig preserves. Press down to fit snuggly. Drizzle honey over the apples. Cut stems from figs and cut each fig in half. Lay them in a circle pattern over the apples with cut side down. Fill in the entire top snuggly. Press gently. Drizzle the remaining honey, pomegranate mixture over the top of the figs.
  3. Place tart pan on sheet pan (to catch any drips) and bake about 35 minutes and rotate. Bake for about 15 minutes more or until the crust is lightly golden and the apples are cooked. Cool for about 10 minutes.
  4. Heat a tablespoon or two of honey with a teaspoon or two of pomegranate concentrate until bubbling. Brush immediately on top of the tart to the edges. Cool and serve. Spoon additional honey/pomegranate sauce over each piece if desired.
The pie is gooey. Give it a little time to set up and cool before serving. And you can leave out the first fig preserve layer if you can't find it in your store. Just use additional apple cubes and pack them in tightly. The tart is absolutely amenable to variations.

How about some more Fig Tart recipes?

Eat the Love’s (Hi Irvin) GF Fig & Raspberry Mascarpone Tart & Local Honey

From Chez Pim – Pim’s Best Fig Tart

And from Helene Dujardin at Tartelette a fabulous Gateau De Riz Aux Figues


  1. This is simply stunning, what a gorgeous post indeed and this recipe is uniquely wonderful 🙂

  2. The pictures and the recipe look outstanding. What a wonderful idea to use fresh figs .


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