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Fig Tartlets with Ricotta & Honey

Fig Tartlets with Ricotta and Honey

These fig tartlets have a buttery crust filled with a layer of homemade fig jam, a layer of ricotta sweetened with vanilla infused sugar and finally they are topped with fresh thin fig slices drizzled with raw honey.
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Prep Time: 1 hour
Cook Time: 55 minutes
Resting time 30 minutes: 0 minutes
Total Time: 2 hours 25 minutes
Course: Dessert
Cuisine: Italian
Diet: Vegetarian
Keyword: Strawberry Tart, Mascarpone Cream, Mother's Day
Difficulty: Moderate
Servings: 8
Calories: 172kcal

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

  • ½ cup plain all-purpose flour
  • ½ cup whole wheat flour
  • ⅛ cup icing sugar
  • 1 pinch salt
  • ¼ cup unsalted butter chilled and cut into small cubes

Filling & Topping

  • 3/4 cup ricotta
  • 1 tsp brown sugar with vanilla
  • 2 tsp fig jam
  • 4 unit figs
  • 3 tsp honey
US Customary - Metric

Instructions

To make the pastry dough

  • Gather all your ingredients into the bowl of a food processor. When crumbles will form, place the dough on a floured surface and work it with your hand adding cold water. Continue to work your dough until it is uniform.
  • Cover the dough with plastic wrap and place it in the refrigerator for 30 minutes. Preheat the oven to 375° F / 190 ° C.  Cut 8 pieces of baking paper that fits the baking tins. Soak and squeeze the baking paper (see Notes). Place the baking paper inside each tin.
  • Remove the dough from the refrigerator and roll out the dough and with the help of a cilindric cutter, prepare the circle of pasta. Insert the rolled out pastry inside the tins. Mold it nicely with your hands.
  • Cover the pastry with baking paper and fill it with uncooked dry beans.  Bake it for 15 minutes then remove it and allow it to cool down.
  • Reduce the oven to 325° F / 160 ° C.

To make the ricotta spread:

  • Blend the ricotta by hand with 2 tbsp of demerara vanilla sugar.

To assemble the tartlets

  • After you removed the beans and the baking paper, spread a thin layer of jam, followed by the ricotta.
  • Cut the figs with their skin on into thin slices and display them in radial shape on top of the ricotta layer. Drizzle with honey.
  • Bake the pastry in the oven for 40 minutes.

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

Serving: 1tartlet | Calories: 172kcal | Carbohydrates: 19g | Protein: 5g | Fat: 9g | Sodium: 26mg | Potassium: 78mg | Fiber: 1g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!