The ricotta and fig tart is a delicious dessert consisting of a pastry shell that contains a delicate and enveloping filling made of ricotta, white figs, and honey.
Quite simple to make, it is one of those preparations that gives great satisfaction when presented at the table: its appearance and its goodness will certainly earn you the applause of your diners.
Excellent as a dessert, it keeps well for several days in the fridge, and actually, the day after it is made will be when its flavor will have developed and balanced best, and this tart will give you the maximum of its goodness.
Some advice I consider useful for those who will attempt to make it is, first of all, to choose ripe and sweet figs and then to use wildflower or acacia honey, which with its delicate fragrance will not overpower the flavor of this dessert but will instead enhance it.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 369.62 (Kcal)
- Carbohydrates 53.40 (g) of which sugars 32.85 (g)
- Proteins 9.27 (g)
- Fat 14.56 (g) of which saturated 8.97 (g)of which unsaturated 5.21 (g)
- Fibers 1.79 (g)
- Sodium 87.02 (mg)
Indicative values for a portion of 118 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup butter
- 2/3 cup sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 packet baking powder
- 1 pinch salt
- 2 cups ricotta (drained)
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 4 figs (sweet and ripe white)
- 12 oz figs (sweet and ripe white)
- 1 tablespoon honey (wildflower or acacia)
Tools
- Cake Pan springform, 9.5 inches diameter
- 1 Spatula silicone
Steps
To prepare the ricotta and fig tart, first work the flour and cold butter in pieces, then add the sugar, beaten eggs, sifted baking powder, vanilla extract, and a pinch of salt and incorporate.
Form a smooth dough ball and wrap it in plastic wrap.
Let it rest in the fridge for at least half an hour.
In a bowl, manually work the drained ricotta with sugar, vanilla extract, and 1 beaten egg.
Add the 4 figs cut into small pieces and gently combine with a spoon or spatula.
With a rolling pin, roll out all the pastry and place it on a springform pan lined with parchment paper.
Prick the base and pour the filling on top, leveling it well.
Decorate the surface of the dessert with fig slices.
With the leftover dough, I made some decorations, but in this case, it’s better not to cover it too much with figs, otherwise, it will be hard to bake.
Evenly distribute 1 heaping tablespoon of honey over the dessert and bake in the middle/lower level of the oven, static function, at 356°F, for about 50 minutes.
Allow to cool completely before removing from the cake pan.
Keep in the fridge for at least 2 hours before serving.
The ricotta and fig tart is now ready.
Store in the fridge well sealed in an airtight cake container for about 3 days.
Store in the fridge well sealed in an airtight cake container for about 3 days.
Here is a selection of products that are definitely useful for making desserts. Many of these I have bought and tested myself. To view the recommended products click here.
Here is a selection of products that are definitely useful for making desserts. Many of these I have bought and tested myself. To view the recommended products click here.
