Recipe: Fig & Ricotta Tart
Makes one 9” tart1-2 baskets of figs (I used Celeste, about 8 good sized ones)
½ tsp salt
15oz or 1oz of Whole Milk Ricotta Cheese (drained)
1 tbsp sugar (I used palm sugar)
¼ c of Honey – warmed
½ tsp Vanilla extract
2 eggs
Preheat oven to 400°F
Slice or quarter figs. Mash drained ricotta, eggs, vanilla, sugar and salt with a fork until well combined. Fill 9” pie plate (I used a shallow one) with the crust and then sprinkle a bit of sugar over the bottom. Pour ricotta mixture into the pastry crust. Top with figs in a nice arrangement. Drizzle with the honey. I used Rare Hawaiian Winter Honey. Choose a good quality honey.
Bake until center is set and crust is golden or until internal temp is about 190°F. The tart will have puffed up and will be golden. Try to let it cool to just above room temperature before serving.
