Description
An elegant yet simple dessert featuring a flaky butter crust filled with creamy ricotta, honey, and warm spices, topped with fresh figs. This make-ahead friendly tart is perfect for autumn entertaining or a cozy weeknight treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, very cold and cubed
- 2 tablespoons sugar
- ½ teaspoon salt
- 3–4 tablespoons ice water
- 15 oz whole milk ricotta
- 2 large eggs
- ¼ cup honey
- 1 large lemon, zested
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 4–6 medium fresh figs, halved or quartered
- 2 tablespoons extra honey for drizzling
- Pinch of flaky sea salt
Instructions
- In a medium bowl, whisk together flour, sugar, and salt. Add cold cubed butter and work it into the flour using fingers or a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Drizzle in ice water one tablespoon at a time, mixing gently until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C). Roll out the chilled dough into a 12-inch circle and place it into a 9-inch pie dish or tart pan. Trim excess dough and prick the bottom with a fork. Refrigerate for 10 minutes.
- In a mixing bowl, combine drained ricotta, eggs, honey, lemon zest, vanilla, and cinnamon. Whisk until smooth and creamy.
- Pour the ricotta filling into the prepared crust and spread evenly.
- Arrange fresh figs on top of the filling in a decorative pattern.
- Bake for 40-45 minutes until the crust is golden brown and the filling is set but still has a slight jiggle in the center.
- Let the tart cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Drizzle with extra honey and sprinkle with flaky sea salt before serving.
Notes
Keep all ingredients cold for a flaky crust. Drain ricotta for 15-30 minutes to prevent a soggy tart. The tart tastes better the next day as flavors meld. Do not freeze after baking as the ricotta filling may separate.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22
- Sodium: 180
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 2
- Protein: 8
Keywords: fig tart, ricotta tart, honey ricotta, fall dessert, flaky butter crust, autumn baking, easy dessert, make-ahead dessert