I remember how some years back while visiting Italy, I had the opportunity to try a fig mascarpone tart. It was one of the simplest yet delicious desserts I have eaten that summer.

I am telling you this story because last weekend, my intention was to recreate that recipe. I found some beautiful fresh figs and was so happy about it that I only realized that I didn't buy mascarpone only after I arrived home.

Anyway, I was not about to let such a minor event ruin my plans of having a fresh fig tart. And since I still had some frozen dough from when I made the Peach Frangipane Tart, I decided to go with the flow.

At first, I thought of making a fig and almond tart, but then again, it would have been too close to the frangipane one. So here is what I did. And didn't regret it for a second:

• The first thing you want to handle is the jam. So chop your dry figs and plums (don't forget to take out the stones). Place them into a saucepan along with the sugar and the juice from your clementine.

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• Stir to combine and let it sit on medium heat until the jam forms. This should not take more than 20 minutes, but you will need to give it a stir every 4-5 minutes just to make sure everything is ok in there.
• When the jam is ready, just take the pan off the heat and let it rest until you are ready to use it.
• I already had the dough, but if you don't, just check the link in the ingredients section and see how to make it.
• Regardless of whether you just made the dough or have it ready to be used as I did, take it out and dust it with flour.
• Roll it using a rolling pin until you get a 2-3 mm thick sheet.
• Transfer it to your tart pan.

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• Trim the margins and pierce the dough using a fork.
• Place a tin foil on top and fill it with baking beans. Then, bake it in the preheated oven at 180 degrees Celsius for 20 minutes.

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• After 20 minutes, take it out of the oven and remove the foil. Let it rest while you prepare the next components.
• Take a mixing bowl and combine the soft butter with the sugar until creamy and fluffy.
• Add the egg, whisking it all the time until it's completely incorporated. Then, add the vanilla and the Amaretto. Mix to combine.
• Finely, add the two types of flour and incorporate them into the wet mixture.
• Using a spoon, make sure that all ingredients are well combined.
• Pour the composition into your tart shell.
• Cut slices of your fig and place them on top of the nutty mixture.

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• Return the tart to the oven and bake it at 180 degrees Celsius for another 15 minutes (or until set).
• While this happens, you can prepare your crumble. Take a mixing bowl, and combine the cold butter with the flour, sugar, and granola. You want it to have a sandy texture.

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• After the second round of baking, take the tart out of the oven. Then, prepare it for the third and final round.

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• Carefully spread the jam all over the tart. You don't want to break the soft layer, and since it's not fully cooked through, you have to be gentle.

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• Sprinkle all the crumble on top and place it in the oven one last time until nice and golden. This should take 35-45 minutes.

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• Remove the tart from the oven and let it rest at room temperature.

Now, you could leave this dessert as it is, and you would still love it. But I suggest you don't stop and do the final step. Because if you don't, you can't really say that you are making a caramelized fig tart.

• So for the last touch, you will have to chop your remaining fresh figs into 4 pieces each.
• Place a skillet on high heat and sprinkle the brown sugar in there. Place the figs face down and caramelize them for 2-3 minutes on each side.

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• Top your crumble tart with the caramelized figs and drip some honey all over them. With this, you are ready to serve!

At the end of this article, I want to tell you a thing or two more about this dessert. First of all, it may sound like a French fig tart, but it truly is an improvisation with what I had at a hand's reach. And I don't want to claim it's something that it's not.

However, I really want to highlight how much we loved the simplicity and the combination of layers and textures of this recipe. This is why I am sure to recreate it in the future.

* You can make the jam with fresh figs instead of dried ones. I am sure that it will be even more delicious.

** If you can't find hazelnut flour just use almond one.

*** Don't forget to give us an Instagram tag if you make this tart.