Jamie Oliver Fig Tart

If you’re looking for a beautiful, wholesome dessert that feels a bit fancy but is actually super easy, the Jamie Oliver Fig Tart is a dream come true. This tart is fresh, light, and creamy with a nutty, chewy base and juicy figs on top. I whipped this up on a warm afternoon, and honestly, I was blown away by how simple and stunning it turned out. (inspired by Jamie Oliver)

Ingredients Needed

For the Base:

• 300 g luxury fruit and nut mix

For the Filling:

• 500 g Greek yogurt
• 1 teaspoon vanilla bean paste
• 1 teaspoon runny honey, plus extra for serving

For the Topping:

• 4 perfectly ripe figs

How To Make Jamie Oliver Fig Tart

Prepare the Cake Tin:

First, grab a 20 cm springform cake tin and line it with greaseproof paper. This step is key—it makes removing the tart clean and easy later on.

Make the Base:

Pour the fruit and nut mix into a food processor and blitz until the mixture becomes sticky and crumbly. It should clump together when you pinch it—this is your sign it’s ready. Press this mixture into your lined tin, making sure to push it up the sides about 2.5 cm. I found using the back of a spoon helped get it nice and even. Pop the whole tin into the freezer for an hour to set.

Prepare the Filling:

In a medium bowl, mix the Greek yogurt with the vanilla bean paste and 1 teaspoon of honey. The vanilla adds warmth and depth, while the honey gives it a subtle sweetness without overpowering the figs.

Assemble the Tart:

Once your base is firm, spoon in the yogurt mixture and smooth it out evenly. Return the tart to the freezer for another hour, just until the filling holds its shape.

Garnish and Serve:

When you’re ready to serve, remove the tart from the tin. Slice the ripe figs into halves or quarters and arrange them artistically on top—this part is so fun and satisfying! Drizzle generously with honey for that glossy, show-stopping finish. Serve it chilled and enjoy!

Why I Love This Recipe

I made this Jamie Oliver Fig Tart for a midweek family dinner and everyone was obsessed. It looks like something from a patisserie, but took me barely any time. Plus, it’s light enough that you don’t feel heavy afterwards—just satisfied. I love that it feels both healthy and indulgent.

Recipe Tips

• Make the Base Right: Blitz the mix until it’s tacky enough to stick together—you want a chewy crust, not crumbly bits.
• Use Full-Fat Yogurt: It holds shape better and adds a luscious creaminess to the filling.
• Choose Ripe Figs: Soft but not mushy is the sweet spot for slicing beautifully.
• Good Quality Honey: Makes all the difference—go for something floral or citrusy.
• Soften Before Serving: Let the tart sit at room temp for 10–15 minutes before slicing.

How To Store This Jamie Oliver Fig Tart

At Room Temperature:

Don’t leave this tart out for long—it’s best served chilled and will soften quickly. Keep it cold until ready to serve.

In the Fridge:

Store covered in the fridge for up to 3 days. The figs might soften a bit, but it’s still delicious.

In the Freezer:

Yes! You can freeze it. Wrap the tart tightly and freeze for up to a month. Thaw overnight in the fridge.

Nutrition Facts (per serving)

• Calories: 272
• Carbs: 23.3g
• Protein: 7.2g
• Fat: 16.3g
• Sugar: 22.6g
• Fibre: 2.5g
• Sodium: 0mg

Let’s Answer a Few Questions!

What can I use if I don’t have vanilla bean paste?
Totally fine—just swap in vanilla extract at a 1:1 ratio.

Is there an alternative to Greek yogurt I can use?
Yes! Use thick plain yogurt or a plant-based version for a vegan-friendly twist.

How do I know the base is set?
It should be firm to the touch, not tacky. If unsure, give it another 15 minutes in the freezer.

How do I get the tart out cleanly?
Line the tin well and gently run a knife around the edges before releasing the springform.

What if the tart is too hard to slice?
Let it rest at room temperature for 10–15 minutes. It’ll soften just enough to cut smoothly.

Try More Recipes:

• Jamie Oliver Yoghurt Panna Cotta Recipe
• Jamie Oliver Lemon Mousse
• Jamie Oliver Lemon Posset