Ingredients:

  • 1.25 cups all-purpose flour
  • 0.5 cup unsalted butter, chilled and cubed
  • 1 tbsp granulated sugar
  • 0.5 tsp kosher salt
  • 4 tbsp ice-cold water
  • 4 oz cream cheese, softened
  • 2 tbsp honey
  • 0.5 tsp vanilla extract
  • 1 tsp lemon juice
  • 1 lb fresh figs, stems removed and quartered
  • 2 tbsp honey
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 1 large egg, beaten
  • 1 tbsp Demerara sugar

Instructions:

  1. Whisk flour, sugar, and salt in a large bowl.
  2. Add chilled butter cubes and use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  3. Drizzle in ice water one tablespoon at a time, stirring with a fork until the dough just holds together.
  4. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour to relax the gluten.
  5. On a floured surface, roll the chilled dough into a 12-inch circle and transfer to a parchment-lined baking sheet.
  6. Mix softened cream cheese, honey, vanilla, and lemon juice; spread this mixture in the center of the dough, leaving a 2-inch border.
  7. Toss quartered figs with honey, cinnamon, and lemon juice in a bowl, then arrange them atop the cream cheese in a concentric circle.
  8. Gently fold the dough borders over the edge of the figs, pleating as you go to create a rustic crust.
  9. Brush the dough edges with beaten egg and sprinkle with Demerara sugar.
  10. Bake for 40 minutes until the crust is golden brown and mahogany-colored.