Fresh fig and ricotta tartlets are a simple Italian-inspired dessert made with a buttery shortcrust pastry, fig jam, creamy ricotta, fresh seasonal figs and a drizzle of honey. Every September, fresh figs bring me straight back to Italy.
When I was growing up, the arrival of figs was one of those little signs that summer was slowly coming to an end. I remember the small fig tartlets sold by our trusted local baker: rustic, buttery and filled with the unmistakable sweetness of ripe September figs. These Italian fig and ricotta tartlets are inspired by that childhood memory: a crisp, lightly sweetened pastry shell is spread with fig jam and filled with creamy ricotta scented with lemon zest. Fresh figs are arranged over the top before the tartlets are baked and finished with a drizzle of honey.
They are rustic yet elegant, not overly sweet, and a beautiful way to celebrate fresh fig season.
WHY YOU’LL LOVE THESE FIG TARTLETS
- These little tarts look special, but they are surprisingly easy to make. Using store-bought fig jam eliminates the need to prepare a separate jam and allows the flavor of the fresh figs to remain the star.
- The pastry contains a small amount of whole-wheat flour, which adds a slightly nutty, rustic flavor without making the crust heavy.
- Creamy ricotta balances the sweetness of the figs and jam, while lemon zest adds freshness.
- And because figs and ricotta are such a classic Italian combination, these tartlets feel just as appropriate with an afternoon espresso as they do served as dessert after dinner.
FRESH FIGS IN ITALIAN COOKING
Fresh figs, or fichi, are one of the pleasures of late summer and early fall in Italy. Their season is relatively short, which makes them even more special.
They are used in both sweet and savory dishes. Some simple ways to enjoy ripe figs are:
- with thin slices of Prosciutto di Parma or Speck, a more smoked type of ham from Northern Italy.
- They are also delicious paired with cheeses such as Gorgonzola, goat cheese and ricotta.
- In sweet treats such as crostate and other rustic Italian desserts.
In this recipe, I love the contrast between the sweet figs, creamy ricotta and buttery pastry.
INGREDIENTS AND SUBSTITUTIONS
Fresh figs: Choose ripe figs that feel soft but are not mushy. They should have a sweet fragrance and intact skin. You don’t need to peel the figs. Simply wash them gently, pat them dry and slice them before arranging them over the ricotta. Black Mission figs are wonderful here, but any ripe, flavorful fresh fig will work.
Ricotta: Use whole-milk ricotta for the creamiest filling. Ricotta can contain quite a bit of moisture, so I recommend draining it before making the filling. Place it in a fine-mesh strainer over a bowl and refrigerate for at least 30 minutes, or longer if your ricotta is particularly wet.
Fig jam: This version uses store-bought fig jam, which makes the tartlets much quicker and easier to prepare. Look for a good-quality fig jam with a simple ingredient list. You only need a thin layer—the jam should complement the fresh figs rather than overpower them.
Honey: Use a mild honey that won’t compete with the delicate ricotta and figs. Acacia or wildflower honey works beautifully.
Lemon: Fresh lemon zest brightens the ricotta filling and balances the sweetness of the figs, jam and honey. Only grate the yellow outer layer of the lemon, avoiding the bitter white pith.
Flour: I use mostly 00 Italian flour with a smaller amount of whole-wheat flour. The original version of these tartlets used equal amounts of all-purpose and whole-wheat flour. In this updated recipe, I’ve reduced the whole-wheat flour for a lighter, more delicate pastry while keeping some of its original rustic flavor.
Butter: essential to obtain a flaky crust. I suggest to use unsalted butter and add a pinch of salt, 1/8 to 1/4 tsp.
Sugar: of course, some light brown sugar will be perfect for this tartlets.
HOW TO MAKE FIG AND RICOTTA TARTLETS
1. Make the pastry dough
Combine the all-purpose flour, whole-wheat flour, powdered sugar and salt in a food processor. Add the cold butter and pulse just until the mixture resembles coarse crumbs. Add the cold water, one tablespoon at a time, pulsing briefly until the dough just begins to come together. Do not overwork it. Transfer the dough to a lightly floured work surface and gently bring it together into a disk.Wrap and refrigerate for 30 minutes.
My tip: The secret to a tender, flaky pastry is keeping the butter cold and handling the dough as little as possible.
2. Prepare the tartlet shells
Preheat the oven to 375°F / 190°C. Lightly butter the tartlet pans. Roll the chilled pastry to approximately ⅛ inch / 3 mm thick on a lightly floured surface. Cut circles slightly larger than your tartlet pans and gently press the pastry into each pan. Trim the excess dough from the edges. Prick the bottoms lightly with a fork. Line each shell with a small piece of parchment paper and fill with pie weights or dried beans.Blind bake for 12–15 minutes, until the edges are just beginning to turn golden. Remove the parchment and weights and bake for another 3–5 minutes to dry the bottom slightly. Remove from the oven and allow to cool for about 10 minutes.Reduce the oven temperature to 350°F / 175°C.
3. Make the ricotta filling
While the tartlet shells cool, combine the drained ricotta, sugar and finely grated lemon zest in a bowl. Mix just until smooth and creamy.Don’t overmix the ricotta—you want the filling to remain thick enough to support the figs.
4. Assemble the fig tartlets
Spread approximately 1 teaspoon of fig jam over the bottom of each tartlet shell. Spoon the ricotta filling over the jam and gently smooth the surface. Slice the fresh figs into thin wedges and arrange them over the ricotta.
5. Bake
Bake the assembled tartlets at 350°F / 175°C for about 20–25 minutes, or until the pastry is golden and the ricotta filling is set. Let the tartlets cool in their pans for approximately 10 minutes before carefully removing them.
6. Finish with honey
Once the tartlets have cooled slightly, drizzle them with honey. Serve them slightly warm or at room temperature.
TIPS FOR THE BEST FIG TARTLETS
- Drain the ricotta. Excess moisture can make the pastry soggy.
- Keep the pastry cold. If it becomes soft while you’re rolling it, return it to the refrigerator for 10–15 minutes.
- Use only a thin layer of fig jam. Too much can overwhelm the ricotta and make the tartlets overly sweet.
- Choose ripe but firm figs. Very soft figs release more moisture during baking.
- Don’t skip the lemon zest. It adds freshness without making the filling taste lemony.
- Add the honey after baking. This preserves its flavor and gives the figs a beautiful glossy finish.
VARIATIONS
Fig and mascarpone tartlets: Replace some or all of the ricotta with mascarpone for a richer, more decadent dessert.
Fig and almond tartlets: Sprinkle a few sliced almonds over the figs before baking for additional texture and a subtle nutty flavor.
One large fig and ricotta tart: You can use the same components to make one larger tart instead of individual tartlets. The baking time will need to be adjusted depending on the size and depth of your tart pan.
A drizzle of Balsamic vinegar glaze. It will add a different touch, sweet and a bit aromatic that will pair incredibly well with the fruit and ricotta.
Other seasonal fruit: When figs are no longer available, try the same ricotta filling with pears. The flavor will be different, but the combination of ricotta, honey and pear works beautifully for later fall.
Equipment
- Round baking tartlets tin 3 in/ 8 cm ( 4 units)
- Round baking tartlets tin 4 in/ 10 cm (4 units)
- Rolling Pin
Ingredients
Pastry
- ¾ cup 00 Italian flour
- ¼ cup whole wheat flour
- 2 tbsp sugar light brown
- 1 pinch salt
- ¼ cup unsalted butter chilled and cut into small cubes
- 2-3 tbsp water ice cold
Filling & Topping
Instructions
To make the pastry dough
- Fit the KitchenAid with the paddle attachment. Add both flours, powdered sugar and salt and mix briefly on low.Add the cold cubed butter and mix on low until the mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time, mixing on low just until the dough begins to come together.Turn onto a work surface, gently form into a disk, wrap and refrigerate for 30 minutes.
To make the ricotta filling
- Clean the mixer bowl and paddle. Add the drained ricotta, sugar and lemon zest and mix on low for approximately 30 seconds, just until smooth. Refrigerate.
Prepare the ricotta shells
- Preheat the oven to 375°F / 190°C.Roll the pastry approximately ⅛ inch / 3 mm thick and fit into the tartlet pans. Prick the bottoms lightly with a fork.Line with parchment and fill with pie weights. Blind bake for 12–15 minutes. Remove the weights and parchment and bake for another 3–5 minutes.Let cool for 10 minutes and reduce the oven to 350°F / 175°C.
Assemble the tartlet
- Spread approximately 1 teaspoon fig jam into each shell and top with the ricotta mixture.Slice the figs into thin wedges and arrange them over the ricotta.
Bake
- Bake for approximately 20–25 minutes, until the pastry is golden and the filling is set.
Drizzle with honey
- Cool for 10 minutes, carefully remove from the pans and drizzle with honey. Serve slightly warm or at room temperature.
Notes
- Make sure that your hands are cold and that you work fast the pastry dough, to avoid the butter melt before it reaches the oven.
- I always soak the baking paper in water and squeeze it right after – this will avoid the paper from burning.
- If you want to reduce the total time, I recommend you use a ready-made pastry that you can buy at any grocery store. In addition instead of making the jam, you can buy a figs jam.
- This tart will last in the refrigerator up to 3 days.
Nutrition
FREQUENTLY ASKED QUESTIONS
Do you need to peel fresh figs before baking?
No. Fig skin is completely edible and helps the fruit hold its shape during baking. Wash the figs gently, pat them dry and slice them with the skin on.
Can I use store-bought fig jam?
Absolutely. In fact, this recipe is designed to use store-bought fig jam. It saves considerable time and makes these tartlets much easier to prepare.
Choose a good-quality jam and use only a thin layer.
Do I need to drain ricotta?
Yes, especially if your ricotta looks wet. Removing excess moisture creates a creamier filling and helps prevent a soggy pastry.
Can I make fig tartlets ahead of time?
You can prepare the pastry dough a day ahead and keep it refrigerated. You can also drain the ricotta ahead of time.
For the best texture, I recommend assembling and baking the tartlets on the day you plan to serve them.
Can I make one large tart instead?
Yes. Use the pastry, fig jam, ricotta filling and figs to prepare one larger tart. You’ll need to adjust the baking time accordingly.
HOW TO SERVE FIG AND RICOTTA TARTLETS
These tartlets are wonderful served at room temperature, when the pastry is crisp and the flavors of the ricotta and figs are at their best.
Serve them with espresso or cappuccino for an afternoon treat, or as a simple dessert after an Italian dinner.
For dessert, I would pair them with a small glass of Vin Santo or another Italian dessert wine.
HOW TO STORE THEM
Because the tartlets contain fresh ricotta, store leftovers in an airtight container in the refrigerator for up to 3 days, as in the original recipe.
For the best texture, however, I recommend eating them the day they are made. Refrigeration will gradually soften the pastry.
Let refrigerated tartlets sit at room temperature for about 15–20 minutes before serving.
I would not freeze the assembled tartlets, as both the ricotta and fresh figs can change texture after thawing.
MORE ITALIAN RECIPES WILL EARLY FALL FRUITS
Pear and Gorgonzola Salad with Hazelnuts and Balsamic Glaze: This salad with sweet pears, creamy gorgonzola, crunchy hazelnuts, and a drizzle of balsamic glaze is elegant, seasonal, and ready in under 15 minutes.
Pear Gorgonzola Walnut Spaghetti: this fall pasta recipe combines the sweetness of pear, the sharpness of Gorgonzola, and the crunchiness of walnut for a comforting classic Italian recipe.
Fig & Prosciutto Arugula Salad with goat cheese and pistachios: This salad combines ripe figs, goat cheese, pistachios, and prosciutto for a perfectly balanced end of summer salad. Drizzled with balsamic dressing, it’s light, elegant, and full of flavor.
Roasted grape and goat cheese bruschetta: These crostini are made with roasted grapes flavored with balsamic vinegar, EVOO, and thyme, and a slice of ciabatta bread spread with creamy goat cheese. It’s the perfect fall appetizer.
✨ Fig Tartlets with Ricotta and Honey is a great recipe if you want simple and flavorful Italian ingredients. I would love to connect with you through my recipe and I will be very appreciative of your comments! If you make this recipe make sure to tag me on Instagram @Italian_kitchen_confessions. To get more ideas follow me on Pinterest.✨
This post has been updated since its original content, dated October 2022. It contains affiliate links for products we love. Italian Kitchen Confessions earns a small commission on these links at no cost to you.
