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.
A creamy ricotta tart brushed with honey and decorated with fresh figs
- 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
- 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,