August on the Farm: Fig Ricotta Tart

Makes one 9-inch tart

TART DOUGH

  • 2 Cups all-purpose flour

  • 1 Tablespoon granulated sugar

  • ½ Teaspoon baking powder

  • 6 Ounces (½ sticks) cold salted butter, cubed

  • 3 Large egg yolks

  • ¼ Cup cold water

Preheat oven to 350 degrees F.
In the bowl of a food processor, combine flour, sugar, baking powder, and butter; pulse until crumbly. Add in yolks and water and pulse until the dough starts to come together and looks shaggy. Turn dough out onto a lightly floured surface and knead together into a small disc. Roll out dough into a 12-inch disc about ¼-inch in thickness. Place into a 9-inch tart pan and trim edges to fit the mold. Chill for 1 hour in freezer. Once chilled, blind-bake for 25 minutes, or until lightly golden. Cool until ready to fill.

RICOTTA FILLING

  • 2 Cups fresh whole-milk ricotta

  • ⅓ Cup honey
    Grated zest of 1 lemon
    Grated zest of 1 orange

  • 1 Teaspoon vanilla extract

  • ½ Teaspoon almond extract

  • 1 Large egg

  • 1 Large egg yolk

  • 12 Ripe figs * (Turkish or Green Zebra)
    Apricot jam for glazing

Whisk all filling ingredients together in a large bowl. Pour filling into blind-baked crust and bake for 30–35 minutes until lightly golden brown. While tart is cooling, trim tops off figs and cut figs in half if small or quarters if large. Once tart has completely cooled, arrange figs in circular pattern on top of ricotta. Glaze each fig individually with warm apricot jam.

*Smart Tip - When picking figs for ripeness, you want them to have a slight give but no bruises and have a strong, fruity fragrance.

FoodstoreTed DelanoRecipe