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A Delicious Recipe for Fruit-Filled Tartlets
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Fresh fig season is here in the Golden State and honestly, we couldn’t be happier. You know that feeling when summer starts winding down, the mornings get just a little cooler, and the markets are suddenly overflowing with plump, juicy figs? That’s the signal. It’s go time for recipes that make these little gems the star of the show. And today, that means tartlets—specifically, Fig and Apricot Wild Rice Tartlets that look fancy and taste incredible.
Why California Figs Deserve Center Stage
Here’s the kicker: 100% of America’s dried figs and 98% of the fresh figs you find at the market are grown right here in California. That’s right—when you bite into a fig this season, chances are it came from Central California farmland in Madera, Fresno, or Merced.
A few more fun fig facts for you:
- Varieties galore. You’ll see Mission, Brown Turkey, Emerald, Tiger, and Sierra fresh figs all season long.
- Timing matters. Fresh figs are available from May through November—so now is prime time.
- Nutrition bonus. Just three to five figs give you 20% of your daily fiber needs, plus calcium and disease-fighting antioxidants.
Pretty amazing, right? These aren’t just fruit. They’re nutrient-packed flavor bombs.
What Makes These Tartlets Different?
This recipe takes a sharp left turn from the classic pastry-based tart. Instead of flour, sugar, and butter, the shell is made of wild rice. Cooked, mashed, and baked until it turns into a crispy little nest.
Inside? A silky filling of dried apricots blended with fresh figs, then topped with more fresh figs and a sprig of mint. The result is sweet, nutty, and a little earthy.
They’re the kind of tartlets you can serve at a dinner party and watch jaws drop. But also? They’re simple enough to whip up on a Sunday afternoon just because you scored a basket of figs at the farmers’ market.
Spreaking of dried apricots…
The CA GROWN team visited Fairhaven Orchards in Hollister, California where we learned all about how this farming family grows and dries their famous dried apricots, cherries, and walnuts.
Why Wild Rice from California Deserves a Shout-Out Too!
Let’s not skip over the crust here—the wild rice shells are more than just a clever twist. They’re also a nod to another CA GROWN ingredient.
California is one of the few places in the country where wild rice is cultivated on a large scale. Most of it comes from the Sacramento Valley, where the long, warm days and abundant water supply create the perfect environment for this nutrient-dense grain.
Here’s what makes California wild rice special:
- Nutrient powerhouse. Wild rice is higher in protein and fiber than many other whole grains.
- Unique flavor. Its nutty, earthy taste adds depth to recipes, making it more than just a filler—it’s a star player.
- Sustainably grown. Farmers in Northern California have fine-tuned methods to cultivate wild rice in flooded fields that also provide habitat for migrating waterfowl. Pretty amazing, right?
So when you bite into one of these tartlets, you’re not just getting figs and apricots. You’re also tasting the crunch and character of wild rice straight from the Golden State.
Looking for more ways to use wild rice in your kitchen? Check out the recipe below.
Rice Pudding with Wild Rice and Pistachio
This easy recipe for rice pudding is made with creamy homemade pistachio milk and wild rice. Free of refined sugars, this rice pudding has a flavor profile that is pleasantly nutty and rich without being cloyingly sweet! Because this recipe is perfect for breakfast or dessert, this protein packed, plant-based rice pudding is the perfect addition to your next meal prep menu. Did we mention, that this is the perfect canvas for ripe raspberries!
How Figs Are Grown in California
Figs might look exotic, but California farmers have been perfecting the art of growing them for generations. They thrive in the hot, dry climate of the Central Valley. Farmers harvest by hand—meticulous work that ensures only the ripest fruit makes it to your kitchen.
And because figs are so perishable, CA GROWN figs are typically picked close to peak ripeness. That means less time in transit and more sweetness in every bite.
Want a deeper dive? Check out CA GROWN’s guide on how figs are grown—it’s fascinating to see how much care goes into each harvest.
Pairing Even More California Crops Together With Your Tartlets
Food is always better with friends, right? Figs play beautifully with other CA GROWN staples. Here are some ideas for pairings that will take these tartlets from a snackable treat to an entire meal:
- Martinelli’s Sparkling Apple Cider. This iconic California brand started in Watsonville in 1868. Crisp, effervescent, and just sweet enough, it’s the perfect non-alcoholic pairing. Read more about Martinelli’s.
- Cheese & wine. A little goat cheese or brie (made with Real California Milk) and a glass of California wine? Game over.
This is the kind of spread that turns a regular day into something that feels more like a celebration.
Why You’ll Love These Fig and Apricot Tartlets
Still not convinced? Here’s the short list:
- They’re unique. Wild rice tart shells are unexpected, crunchy, and naturally gluten-free.
- They’re seasonal. Nothing screams late summer meets early fall like fresh figs.
- They’re nourishing. Fiber, calcium, antioxidants—all wrapped up in a bite-sized treat.
- They’re stunning. Fresh fig halves on top? Insta-worthy.
Ready To Fire Up Your Oven?
These Fig and Apricot Wild Rice Tartlets are a celebration of agriculture in the Golden State—bite-sized proof of how California’s farms shape the way we eat. So grab some fresh figs at the market this week, snap a photo of your tartlets, and share them with us using #CAGROWN. We can’t wait to see what you’re cooking up.
NEED A PLAYLIST FOR YOUR BAKING TARTLETS? CHECK OUT OUR CA GROWN SPOTIFY PLAYLISTS:
Fig and Apricot Wild Rice Tartlets
Equipment
- muffin tin
- high powered blender
Ingredients
- olive oil for greasing pan
- coarse kosher salt
- 1 cup wild rice
- 1-2 TBSP almond flour, optional. If the wild rice still seems a little wet after cooling.
- 8 ounces dried apricots
- 1 lb fresh Brown Turkey Figs Mission figs, Emerald figs, or Tiger figs. Stems removed, quartered.
To garnish
- 6 fresh figs of any variety halved
- small mint leaves
Instructions
- Brush the cups of a standard 12-cup or two standard 6-cup muffin tins with olive oil and set aside.
- Bring 6 cups of lightly salted water to a boil in a medium saucepan. Add rice, cover, and cook until the water evaporates and the grains split open. This can take as little as 1 1/2 hours or up to 2 hours.
- Once cooked through and the water is absorbed, spread the rice out onto large rimmed baking sheet and let cool completely.
- Once cooled, transfer the rice to a large bowl and using a potato masher, or your hands, smash until rice looks like a chunky mash and the grains stick together. If the wild rice seems to have a bit of liquid left add 1-2 TBSP almond flour and mix well. This should absorb any remaining water.
- Heat the oven to 350℉ (180℃).
- Working one at a time, scoop about 3 TBSP of the rice into each muffin cup and, with an oiled spoon, press the rice across the bottom and all the way up the sides of each cup creating what looks like a birds nest. Bake until the wild rice has darkened in color and the sides of the tartlet shells are crisped. Let them cool in the pan, then with an offset spatula, carefully transfer to a platter.
- Combine the dried apricots and 2 cups cold water in a medium-sized saucepan and bring to a simmer over medium heat. Cook until soft and plump, 5-7 minutes. Drain and let cool.
- Transfer the apricots to a blender along with 1 lb of fresh figs; blend until a puree forms that is smooth with only a few smaller chunks of fruit remaining. Either use the filling immediately or transfer to an airtight container, cover, and chill for 1-5 hours until cold.
- To serve, fill each shell with apricot and fig filling. Top with a fig half and mint leaves. Serve immediately.
Nutrition
Are You Up For Feasting On Figs? Even More Delicious Recipes With Fresh Figs
White Chocolate & Lemon Crème Brûlée with Fresh Fig Compote
This easy crème brûlée recipe is rich, decadent, and easy to make! It is reminiscent of the fruit-on-the-bottom yogurt cups you loved as a kid, but with a mature dessert spin for your sophisticated adult palate.
Fresh Fig Cake With Almond And Olive Oil
Look, there are cakes, and then there’s this fig cake—a no-nonsense tribute to California’s delicate flower of the fruit world. This sensational fresh fig cake is both a feast for the eyes and a treat for the tastebuds.
Easy Homemade Fresh Fig Chutney
We’re diving deep into the luscious flavor of fresh California figs to create one of the absolute best condiments you’ll ever taste—our homemade chutney with fresh figs and blackberries. This sauce is great in all sorts of applications from cheeseboard pairings to serving with grilled proteins.
Roasted Figs with Brussels Sprouts and Prosciutto
This recipe for Roasted Figs with Brussels Sprouts and Prosciutto comes from the Schafer family, fig growers in Central California. This sweet and savory dish will make a fig fan – and a Brussels sprouts fan – out of anyone.
The dish is easy enough for a weeknight meal and fancy enough for guests or your holiday table.
