October 6, 2006 - Joanne

Fig and Ricotta Cheese tart

Recipe: Fig & Ricotta Tart

Makes one 9” tart
1 - 9” Pastry crust
1-2 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

Sliced Figs
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.

Rare Hawaiian Winter 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.

Cut
Ricotta
Mash

Slice Figs
Slice

Sprinkle Sugar
Sprinkle Sugar

Fill
Fill

Arrange
Arrange



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