Ricotta Fig Tart with Honey and Thyme

A creamy ricotta filling meets juicy fresh figs, refined with honey and thyme. The crisp shortcrust base and the walnuts make the tart a stylish finale for guests.

By yumbelo · 8 servings · 100 minutes

Ricotta Fig Tart with Honey and Thyme

Ingredients

  • 250 g all-purpose flour
  • 80 g sugar
  • 1 Prise pinch of salt
  • 125 g cold butter
  • 1 Stück egg (size M)
  • 500 g ricotta
  • 2 Stück eggs (size M)
  • 80 g sugar
  • 1 Stück lemon (zest)
  • 1 TL vanilla extract
  • 10 Stück fresh figs
  • 2 EL honey
  • 1 Bund fresh thyme (leaves)
  • 50 g walnut halves
  • salt (for the filling, to taste)

Method

  1. Put the flour, sugar, salt and the cold butter, cut into cubes, into a bowl and rub together with your fingers until crumbly.
  2. Add the egg and quickly knead everything into a smooth shortcrust dough, then flatten it, wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.
  3. Preheat the oven to 180 °C conventional heat. Lightly grease a 28 cm tart pan.
  4. Roll out the dough between two sheets of baking paper into a round, place it in the pan, press it gently against the edge and trim off the overhanging edges. Prick the base several times with a fork.
  5. Cover the tart base with baking paper and pie weights or baking beans and blind bake for 15 minutes. Then remove the paper and weights and bake the base for another 5 minutes until golden yellow. Let it cool slightly and reduce the oven temperature to 170 °C.
  6. For the filling, stir together the ricotta, eggs, sugar, lemon zest, vanilla extract and a small pinch of salt in a bowl until smooth.
  7. Spread the ricotta mixture evenly over the pre-baked base.
  8. Wash the figs, quarter them and arrange them closely and decoratively on the filling. Drizzle with the honey.
  9. Coarsely chop the walnuts and scatter them over the tart together with the thyme leaves.
  10. Bake the tart in the preheated oven for about 35 to 40 minutes, until the filling has set but still wobbles slightly in the middle.
  11. Let the tart cool completely, preferably chill it in the refrigerator to let the flavors meld, and cut into slices.