Ricotta and fig tart

The ricotta and fig tart is a crumbly and delicious dessert. Let's find out how to make one in a short time.

Making a ricotta and fig tart means creating a simple and at the same time genuine dessert. One of those whose flavor is so reminiscent of grandma's classic cakes and which, for this very reason, you can't help but love. Preparing a ricotta and fig tart with shortcrust pastry is very simple. In fact, it is enough to put together the right ingredients to obtain a dessert with a thousand variations , all of which are better than the others.

We used a homemade fig jam but you can opt for a purchased one. The important thing is that it contains a high percentage of fruit . The choice is then yours whether to make the filling richer and crunchier by adding walnuts .

How to prepare the ricotta and fig tart recipe

1. Start preparing the shortcrust pastry by taking a large bowl and pouring the flour , 110 g of sugar , the lemon zest and a pinch of salt into it.
2. Mix everything well and add the cold butter cut into cubes, kneading with your fingertips, and finally the eggs .
3. Knead until you obtain a smooth and homogeneous dough. At this point, wrap it in cling film and let it rest in the fridge for an hour.
4. While waiting, take another bowl and mix together the ricotta with the other 60 g of sugar .
5. Take the shortcrust pastry and roll it out on the work surface so that it is about half a centimeter high.
6. Once this is done, butter a 22cm mold and line it with the pastry, keeping the leftovers aside.
7. Prick the base with the tines of a fork, cover it with the ricotta cream and, subsequently, with the fig jam mixed with the chopped walnuts .
8. Take the leftover pastry and cut it into strips, placing them on the tart, crossing them together. Bake everything in a preheated oven at 180°C for 40 minutes .
9. Remove from the oven and let cool completely before serving.

Here is a video with all the steps for the recipe: easy right?

Ricotta and fig tart: variations

If you particularly love figs, it is possible to create a delicious and even richer variation using fresh figs . After spreading the ricotta cream on the bottom of the cake, instead of the jam, cut 500 g of figs into slices and place them on the ricotta. If desired, top with chopped walnuts and cook in the oven at 180°C for 30 minutes .

For a lighter dessert you can make a sugar-free fig jam and follow the recipe for our shortcrust pastry without butter , which is lighter but still crumbly.

Conservation

This tart can be kept in the refrigerator for 2 or 3 days under a glass or plastic bell jar.

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Tart with fig jam