A fig tart with ricotta filling is just the fancy dessert to make for your summer soiree. It may look difficult, but the dish couldn’t be easier.
For the Shortcrust Pastry:
- 2 cups all-purpose flour
- 1/8 tsp salt
- 8 Tbsp chilled unsalted butter, cubed (or an equal mix of butter and lard), plus more for greasing
- 2–3 tablespoons very cold water
For the Filling:
- 2 cups ricotta
- 2 Tbsp honey + more for drizzling
- Zest of 1 large lemon (about 1 Tbsp)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
For the Topping:
- 4 large fresh figs, sliced
- Add flour, butter, and salt to a food processor. Pulse until the mixture resembles coarse crumbs, for about 25-30 seconds.
- Through the funnel in the top, slowly drizzle in ice water a little at a time while pulsing the mixture together. Once the mixture comes together in a ball, stop pulsing.
- Remove pastry and wrap tightly with plastic wrap. Place in the refrigerator for at least 15 minutes, or up to 30 minutes.
- Preheat oven to 400˚F. Grease a 9-inch round tart pan with butter.
- While the crust is chilling, add ricotta, 2 tablespoons honey, lemon zest, cinnamon, and nutmeg to a medium bowl. Stir to combine. Place in the refrigerator until ready to use.
- Roll out the pastry until large enough to fit in the greased pan. Add to the pan and trim edges. Line the crust with foil, then fill with pie weights or dried beans.
- Bake for about 10 minutes, until the crust is a light golden brown. Remove from oven and keep oven on.
- Add ricotta mixture to the tart shell. Arrange fig slices over the mixture.
- Bake for 20 minutes, until pastry is crisp and golden.
- Cool on a wire rack in the tart pan for about 15 minutes. Drizzle with additional honey and serve warm or at room temperature.
- Category: Tarts
- Method: Baking
- Cuisine: Dessert
Keywords: figs, ricotta, tart, summer, dessert