Black Fig Streusel Tart

Preparation info

  • Difficulty


  • Makes


    9 inch Tart

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

  • About

Move over fruitcake! This is a dessert I associate with winter holidays and crackling fires and good cheer among fellows! Strange it should be the concoction of a Chinese pastry chef, but such is the inscrutability of China Moon Cafe.

Nothing is complicated here—just a short bubbling of fruit that will fill your house with fragrance. The filling and the streusel can be made in advance, leaving only the baking for the last minute.

If you are feeling cozy and wintry, serve the tart still warm an hour or so after baking. For further grandeur, add a scoop of ginger, hazelnut, or lemon ice cream.


  • 1 large crisp, tart green apple
  • 1¾ to 2 pounds fresh black figs
  • ¼ cup currants
  • 2 teaspoons grated orange zest
  • teaspoons grated lemon zest
  • ¼ cup packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 tablespoon freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lemon juice
  • Prebaked Tart Shell, partially baked
  • Streusel Topping


  1. Peel and core the apple and cut it into ½-inch cubes; you should have cups. Quarter the figs. Combine the apple, figs, currants, citrus zests, sugar, spices, and citrus juices in a heavy, non-aluminum saucepan. Cook over moderate heat, stirring gently to avoid scorching, until the fruit is soft and the juices are bubbly and slightly thickened, about 10 minutes. Set aside to cool to room temperature. If working in advance, the filling can be refrigerated for several days.
  2. Preheat the oven to 350°F. Move a rack to the top third of the oven.
  3. Pour the cool filling into the tart shell and spread out in an even layer. Evenly sprinkle the streusel topping over the filling, keeping the streusel about ½ inch from the rim. (It will expand when baked.)
  4. Bake the tart until the filling is bubbly and the streusel is lightly golden, 40 to 50 minutes. Remove to a rack to cool.
  5. Serve the tart warm or cool.