Figs are synonymous with Italy in the fall. This fig and ricotta tart takes ripe, juicy figs and pairs them with creamy ricotta for a perfect autumn dessert. Made as one large tart or as individual treats, these are sure to please.
by volume by weight
2 cups all purpose flour 240 grams all purpose flour
1 cup sugar 99 grams sugar
3 teaspoons lemon zest 6 grams lemon zest
1 teaspoon salt 4 grams salt
1 cup butter 226 grams butter
2 large eggs 136 grams eggs
1 cup ricotta 250 grams ricotta
1 large egg 68 grams eggs
1/4 cup sugar 49 grams sugar
2 teaspoons vanilla 8 grams vanilla
1 tablespoon lemon zest 6 grams lemon zest
Heat the oven to 375F. Mix the dry ingredients for the dough together to combine. Finely dice the butter and work into the flour mixture with a fork or a pastry cutter. It should resemble coarse meal.
Add the eggs and mix just to combine.
Roll the dough out into a round approximately 14 inches across. It should be 1/4″ thick. I like to roll the dough out directly on a piece of parchment paper because the dough is delicate.
Mix all of the filling ingredients together and spoon onto the center of the dough.
The filling mixture is quite thin so work carefully and leave a 2″ border to fold over. Use a small spatula to fold sections of dough over around the edge of the tart.
Remove the stems from fresh figs. Cut the figs in half and arrange on top of the filling. Sprinkle lightly with sugar.
Bake the fig and ricotta tart for about 25 minutes until the crust is golden brown and the figs begin to release their juice.
Figs are perfect for this tart but any fruit that pairs well with ricotta will make a delicious dessert. Stone fruits such as cherries and peaches are good choices.