Ricotta, almond, and fig tart.
Simple, fragrant, delicious.
The ricotta, almond, and fig tart is a very simple dessert to prepare, fragrant and delicious, with a special almond shortcrust pastry that melts in your mouth and a very delicious filling with a delightful ricotta cream and lots of figs. Try it, it will win you over at first bite.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Almond Shortcrust Pastry Ingredients:
- 1 cup all-purpose flour
- 1 1/4 cups almond flour
- 1/2 cup butter (at room temperature)
- 3/4 cup powdered sugar
- 1 pinch salt
- 1 pinch baking powder
- Half vial almond flavoring
- 2 egg yolks
- 1 cup ricotta
- 1 egg
- 1 egg white
- 1/4 cup sugar
- Half tablespoon flour
- Half shot glass rum
- 13 figs (small)
- 1/4 cup sliced almonds
Tools
- 1 Electric Whisk electric whisks
- 1 Rolling Pin rolling pin
- 1 Tart Pan tart pan
- 2 Bowls glass bowls
- 1 Pastry Board pastry board
Steps
Mix the sugar with the almond flour, the sifted flour, and the baking powder.
Place the mix in a mound on a pastry board, make a well in the center, and add the egg yolks, butter cut into pieces, almond flavoring, and a pinch of salt. Knead quickly with your fingertips and then with your hands until you form a smooth and homogeneous dough.
Form a ball and wrap it in a clean cloth or plastic wrap for at least 30 minutes in the fridge.
Sift the ricotta.
Place 1 egg and one egg white in a bowl with sugar and beat with the electric whisk until you get a fluffy mixture. Add half a tablespoon of flour, rum, and ricotta. Mix until you get a smooth and creamy mixture, cover with plastic wrap, and refrigerate.
Gently rinse the figs, remove the stem if present, and cut them in half. Keep them in the fridge on a tray.
Butter a 9.5-inch tart pan.
Preheat the oven to 350°F.
Remove the shortcrust pastry from the fridge and lightly work it on a lightly floured pastry board. Roll out the pastry and cover the bottom and sides of the pan, prick with a fork.
Fill with the ricotta mixture.
Level the ricotta with a spatula and place the figs on the ricotta cream with the cut side up.
Bake in the lower part of the oven (the first low shelf, just above the oven base) at 350°F for about 30 minutes until the tart edges are golden.
Once the tart is baked, remove it from the oven and decorate with sliced almonds. Let it cool.
Place the flour, almond flour, baking powder, and sugar in the bowl for 3 seconds/speed 3.
Add all the other ingredients for 20 seconds/speed 5.
Place the obtained dough in a clean cloth or plastic wrap for 30 minutes in the fridge.
Let’s prepare the filling:
Wash the bowl, place 1 egg, one egg white, and the sugar inside, and work it for 30 sec/speed 4, add the rum, flour, and ricotta, 30 sec/speed 2, scrape the sides, and pour into a bowl. Cover with plastic wrap and refrigerate.
Gently rinse the figs, remove the stem if present, and cut them in half. Keep them in the fridge on a tray.
Let’s prepare the tart:
Butter a 9.5-inch tart pan.
Preheat the oven to 350°F.
Remove the shortcrust pastry from the fridge and lightly work it on a lightly floured pastry board. Roll out the pastry and cover the bottom and sides of the pan, prick with a fork.
Fill with the ricotta mixture.
Level the ricotta with a spatula and place the figs on the ricotta cream with the cut side up.
Bake in the lower part of the oven (the first low shelf, just above the oven base) at 350°F for about 30 minutes until the tart edges are golden.
Once the tart is baked, remove it from the oven and decorate with sliced almonds. Let it cool.
The ricotta, almond, and fig tart is ready to be enjoyed… Happy dessert!
Try all the other recipes with ricotta, you can find them all CLICKING HERE.
Try also all the other recipes with figs, you can find them CLICKING HERE.
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