Years ago, in my high-school years I always looking forward to the beginning of the school year.
There was something that made me look forward to the end of summer.
Something that was way better that all the summer vacation fun.
It wasn’t the thought of my upcoming birthday, definitely not the endless list of homework, but the fig season.
I don’t remember when I had the first fresh fig, may have been in my childhood but I remember as if it was yesterday how I would check the big fig tree starting middle August. The moment one fig would turn slightly purple I’d eat it.
It was my end of summer pleasure.
I was so in love with these sweet fruit.
I was so sad when I had to leave town for college.
Now, years later I’m still looking forward to the fig season.
We do not have a fig tree since the deer in my neck of the woods don’t let me grow anything edible but I’m always looking to buy some from the Farmers Market each Saturday.
I’ve been meaning to make a fig treat for a while now but most of the time they are eaten by the time Tuesday comes around.
But in the same time I didn’t want to lose their pink color while baking or cooking them.
So I used them raw. Just slice or quartered them when your ready to serve the creamy ricotta tart brushed with honey on top.
A creamy ricotta tart brushed with honey and decorated with fresh figs
Ingredients
- 1/2 cup whole almonds
- 3/4 cup (90 grams) all purpose flour
- 5 tbsp cold diced butter
- 1/4 tsp salt
- 1 tsp cold water
- 4 egg yolks
- 1/4 cup (50 grams) sugar
- 15 oz (425 grams) ricotta cheese
- 1 tsp vanilla
- 3-4 tbsp raw honey
- couple fresh figs
Instructions
- Place the ricotta cheese in a cheese cloth and let it drain until ready to use.
- In a food processor place the almonds and pulse until they are ground.
- Add the flour, salt and butter and pulse few more times until it resembles breadcrumbs.
- Slowly add the water until the dough comes together. If needed add few more drops of water.
- Take the dough out and roll it out for an 8 inch removable bottom tart pan. Chill in the fridge for 30-40 minutes.
- Heat the oven to 375.
- Remove the tart crust from the fridge, cover with parchment paper, fill with baking beans and bake for 20 minutes.
- Without turning the oven off, take the crust out, remove the parchment paper and beans and bake for further 5 minutes.
- In a mixing bowl cream the egg yolks with the sugar until pale in color. Add the ricotta and vanilla and mix until combined.
- Take the tart crust out of the oven, fill with the ricotta mixture and bake for 30 more minutes.
- When done, spread the honey on top, decorate with fresh figs and enjoy!
If you like this Ricotta tart with honey and figs recipe you might also like
Strawberry and Ricotta tart at Bell’alimento
Fig and Grape Tart at Kitchen Confidante
Fig, Apricot and Mascarpone Tart at Joy the baker
Fig tart at Serious Eats
Sending love your way,
Roxana
{ 22 comments… read them below or add one }
What a perfect tart Roxana – I too LOVE figs!
Mandy
That looks so pretty and I’m sure the ricotta tart is amazing. Just yesterday I roasted some figs with blue cheese and honey.
I love figs and this tart looks delicious!
Gorgeous tart, Roxana! A perfect use for fresh figs!
This is just gorgeous! I don’t have much experience with figs, but I guess I need to find some and eat them!
Oh my word, how gorgeous is this tart?! WOW. It looks stunning!
This is simply awesome. Love the honey drip photo!
I love that photo with the honey drizzling on the tart. Beautiful dessert, Roxana!
Beautiful tart and photos, Roxana!!! I loved reading about your love of tarts!
The thing I miss the most about my old house was my fig tree. We can get good figs at farmer’s market, but I just miss going out grabbing one and eating it. I like how you used them on the tart. No you have me sad, I’ll just have to get over it by starting at this lovely tart longer, or better yet making one.
-Gina-
Just stunning, Roxana! Wish the hubby could get on board with figs :/
Honey on a tart – count me in! Looks perfectly delicious
OH. MY. GOODNESS. This is the tart I want to make NOW! Gorgeous, just gorgeous. A piece of art that’s good to eat, too! I’d love to sink my teeth in that custard-y ricotta filling
Oh Roxanna, I’m on a diet and “reducing” my sugar intake, but you are making me revert back to my fave treats! I just can’t resist, it’s my nature to love sweets! LOL!
What a gorgeous tart Roxana. Beautiful photos that make me want to dive into that tart.
I wish we could find figs here, seems the season here is earlier.
Roxana, this sounds delicious! I love fresh figs, and they deserve to be used in something special as they are not around long. This is lovely as well
!
What a stunning tart! I am a fig lover and the combination of ricotta is just perfect. Lovely!!!
OMG!!!!! Roxy! Wow! I am so in love with your tart! I love figs and this would hit the special spot in my belly right now:) What a gorgeous images…I don’t know which post /recipes/pictures looks better in the last several months..Coming here on your blog is def. experience, and mouthwatering one:))
I LOVE the honey drizzling on your tart, Roxana!! The combination of ricotta with honey & figs is irresistable
I can almost taste this divine tart! Raw figs and honey with creamy ricotta is a delectable pairing. Gorgeous photos!
Fresh figs are heavenly, aren’t they? Thank you for sharing your creativity with me! I’ve been baking all day, and I’m eager for sleep, but I’ll now be dreaming sweet and delicious dreams thanks to you! I could eat a tart like this for breakfast, lunch, and dinner! I hope you have a wonderful Monday.
Gorgeous! This is the perfect use for figs – looks amazing!
Lovely! Figs are fabulous… I hadn’t eaten one that wasn’t dried until a week or two ago in the restaurant. Love it.
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