Fresh Fig and Ricotta Almond Tart
Fresh Fig and Ricotta Almond Tart
This exquisite tart is a celebration of late summer's bounty and sophisticated flavors, fitting perfectly into the Pies & Tarts category with its flaky crust and rich filling. A crisp, buttery almond crust forms the foundation for a luscious, creamy filling of fresh ricotta cheese, delicately sweetened and infused with a hint of orange zest. Nestled atop are glistening, ripe fresh figs, their sweetness intensified by a light brush of honey and a scattering of toasted slivered almonds for crunch. Baked to golden perfection, the tart offers a delightful contrast between the tender crust, the creamy, cool filling, and the jammy burst of the figs. It’s an elegant dessert that’s surprisingly straightforward to assemble, making it perfect for special occasions or an indulgent weekend treat. The aromatic notes of orange zest and honey complement the figs beautifully, creating a truly memorable pastry experience that feels both rustic and refined, embodying the essence of a gourmet tart.
- Preparation time
- 30 min
- Cooking time
- 40 min
- Total time
- 1 hr 10 min
- Servings
- 8
Instructions
Prepare the Crust
- 1In a food processor, combine all-purpose flour, almond flour, granulated sugar, and salt. Pulse a few times to combine.
- 2Add the cold cubed butter and pulse until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
- 3Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- 4Preheat oven to 375F (190C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press gently into the bottom and up the sides. Trim any excess dough. Prick the bottom of the crust with a fork.
Prepare the Filling and Assemble
- 1In a medium bowl, whisk together ricotta cheese, granulated sugar, egg, orange zest, and vanilla extract until smooth.
- 2Pour the ricotta filling into the prepared tart crust, spreading it evenly.
- 3Arrange the fresh fig halves or quarters artfully over the ricotta filling.
- 4Drizzle the figs lightly with honey and sprinkle with toasted slivered almonds.
Bake and Serve
- 1Bake for 35-45 minutes, or until the crust is golden brown and the filling is set. The figs should be slightly softened and caramelized.
- 2Let the tart cool completely on a wire rack before removing from the pan and slicing. Serve slightly warm or at room temperature.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 9 g
- Fat
- 23 g
- Carbs
- 52 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 9 g |
| Fat | 23 g |
| Carbs | 52 g |
Tips
- Use very cold butter and ice water for a flaky, tender crust that truly defines a great tart. Don't overwork the dough.
- To prevent the crust from getting too dark, you can lightly tent the edges with foil during the last 10-15 minutes of baking.
- A light dusting of powdered sugar just before serving adds an elegant finish to this beautiful tart.