Fig & Ricotta Tart

My parents, my dad especially loves figs. They have a fig tree everywhere they go which means some amazing fruits for us every summer. This was a perfect way to display my love of cooking and the love of my parents. ps: they love this recipe too! A special thank you to Pia Gava for the inspiration behind this recipe.


Shortcrust pastry

125g unsalted butter

95g pure icing sugar

1 egg (approx. 55-60g)

20g almond meal

250g plain flour

Pinch salt

½ tsp vanilla essence


3 egg yolks

1 whole egg

70g caster sugar

2 tablespoons soft honey

500g ricotta (well drained)

1 tsp vanilla

5-6 figs depending on their size

Honey for drizzling

1/2 teaspoon of cinnamon


Grease and line with baking paper a 10-12inch tart tin with removable base.

Using a paddle attachment in a stand mixer, cream icing sugar, vanilla and butter until just mixed. Add egg and fold in the sifted flour and salt. Incorporate well but do not over-mix.

Take pastry from mixer bowl and roll in-between 2 sheets of baking paper until you’ve rolled to desired thickness, approx. 3mm and refrigerate approx. 10-15min.

Once rested line tart tin, cut excess pastry, prick the pastry with a fork and rest in the fridge for 10 minutes.

Preheat oven to 175 Fan.

Blind bake the base in the oven for 15 minutes whilst you make the filling.

In a mixing bowl cream egg with the sugar until pale in colour. Add the ricotta, honey and vanilla, then mix until combined. Pour onto the tart base.

Gently press the sliced figs into the filling. Sprinkle with slithered almonds.

Bake for 20-25 minutes.

Remove from oven and cool slightly then drizzle with some more honey and sprinkle with cinnamon.

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