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Italian fig and ricotta tart

Fresh Fig and Ricotta Tart Recipe

Silvana Nava
Fig and ricotta tart is a delicious Italian dessert, typical of late summer, when figs are at their peak taste.
This Italian tart consists of a pasta frolla crust filled with a delicious ricotta cream and finally topped with fresh figs. The flavor of ricotta and that of figs blend perfectly in this terrific crostata!
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Prep Time 45 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine Italian
Servings 6
Calories 779 kcal

Ingredients
  

For the Pasta Frolla

  • 250 g flour - 1 ⅔ cups
  • 100 g granulated sugar - ½ cup
  • 120 g butter - ~1 stick (unsalted and cold)
  • 1 egg - at room temperature
  • 1 egg yolk - at room temperature
  • ½ lemon zest (optional)
  • ⅙ teaspoon salt

For the Ricotta Cream

  • 400 g ricotta cheese - 14 oz
  • 100 g granulated sugar - ½ cup
  • 250 ml whipping cream - 1 cup
  • ½ lemon zest

For Decoration

  • 500 g figs - 1.1 pound (fresh)
  • 1 tablespoon almond slivers

Instructions
 

MAKE THE PASTA FROLLA

  • Place the flour on a work surface and make a hole in the center. Pour in the sugar, lemon zest (optional), salt and eggs at room temperature. Mix and add the cold butter. Knead quickly until the dough is smooth and not sticky.
  • Shape into a loaf, cover it with plastic wrap and let it chill in the refrigerator for at least 1 hour.

MAKE THE RICOTTA CREAM

  • Drain the ricotta in a colander to remove its liquids. Then place the ricotta in a bowl and mix to make it creamy.
  • Finally add the sugar and mix well until smooth.
  • Whip the whipping cream.
  • Add the grated lemon zest and, stirring gently, incorporate the whipped cream into the ricotta.
  • Ricotta cream is ready! Store in the refrigerator until ready to use.

BAKE THE TART CRUST

  • Take the pasta frolla from the refrigerator and roll it out to a thickness of about ½ cm (¼ inch).
  • Place the pasta frolla in a tart mold, lined with baking paper. Preferably with the removable bottom, so you will not have difficulty to pull out the tart once baked.
  • Cut off the excess edges of dough with the help of a rolling pin as in the pictures.
  • Prick the bottom of the tart crust with the prongs of a fork. Then place a sheet of baking paper on the tart crust.
  • Add rice, beans or the special ceramic weights beans for tarts and pies. Bake in a preheated oven at 180°C (350 F) for about 20 minutes.
  • Lift and remove the parchment paper with the weights and let the tart crust bake for another 5 minutes. Finally, take it out of the oven and let the tart crust cool completely.

ASSEMBLE THE PREPARATIONS

  • Only when the pastry shell is cold enough can you go ahead and fill your tart with the ricotta cream. So, pour the cream into the pasta frolla crust with the help of a pastry bag or spoon, leveling it very well.
  • Now you can top the tart with fresh figs. The figs should be well ripe but not too soft. Wash them gently under water and then dry them with a cloth or kitchen paper.
  • You can cut the figs into thin rounds or wedges, as you prefer.
  • Arrange the wedges in concentric circles with the skin side down. Cover the entire surface.
  • Decorate with almond slivers and serve.

Nutrition

Serving: 100gCalories: 779kcalCarbohydrates: 86gProtein: 16gFat: 43gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 184mgSodium: 275mgPotassium: 404mgFiber: 4gSugar: 49gVitamin A: 1618IUVitamin C: 11mgCalcium: 223mgIron: 3mg
Keyword fig and ricotta tart
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