Fresh Fig Tartlets with Ricotta and Honey

These Italian fig and ricotta tartlets combine a buttery, lightly rustic pastry with fig jam, creamy lemon-scented ricotta, fresh figs and honey. An elegant but simple dessert for fresh fig season.

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Prep Time: 55

Cook Time: 40

Resting time: 40

Total Time: 2 15

Course: Dessert

Cuisine: Italian

Diet: Vegetarian

Keyword: Fall dessert, Fall Recipes, Fig Tartlets, Figs, Fresh Ricotta

Difficulty: Moderate

Servings: people

Calories: 184kcal

Equipment

Round baking tartlets tin 3 in/ 8 cm ( 4 units)
Round baking tartlets tin 4 in/ 10 cm (4 units)
Rolling Pin
1 Standing Mixer
1 pie weights
1 Fine-mesh strainer

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

¾ cup ricotta whole milk
1 tbsp sugar light brown
8 tsp jam fig preserve
8 unit figs small
1 tbsp honey

US Customary - Metric

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

Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!