Treat yourself with this tasty Fig Tart. The crunchy almond crust, creamy ricotta filling and honey-sweetened fig compote are a match made in dessert heaven.
Why you’ll love this fig tart recipe
Obviously you’ll love this tart because it’s delicious. Even better, the components can be prepared in advance. This is the perfect work-ahead recipe.
The dough can be made and held in the refrigerator for several days or frozen for up to a month. You can roll the dough and fit it into the pan and cut the strips for the top a day ahead of time. Wrap them and hold them in the refrigerator.
The fig compote can be held in the refrigerator for the better part of a week and the ricotta filling comes together in less than a minute.
Once you have the compote and dough ready it will take just a few minutes to fill the tart and get it into the oven.
How to make Fig Tart with Ricotta filling
See the recipe card for detailed measurements and instructions.
- Combine the eggs and vanilla in a small bowl.
- Whisk to combine and set the bowl aside.
- Combine the dry ingredients in a mixing bowl and mix to combine.
- Add the butter and mix until there are no bits bigger than a pea.
- Add the eggs.
- Mix until the dough comes together.
- Split the dough into 2/3 and 1/3. Wrap and chill the dough for at least 2 hours.
- The dough can be held in the refrigerator for 2-3 days or frozen for up to a month.
- Place half the figs in a pan with the honey, lemon zest and juice, sugar and flour.
- Cook until the figs soften and release their juice. Boil until the juice thickens and the figs soften.
- Add the remaining figs to the compote.
- Pour the compote into a clean bowl and cool to room temperature. The compote can be made ahead and held in the refrigerator for 3-4 days.
- Roll the smaller portion of dough on floured parchment paper.
- Use the rolling pin to press on the chilled dough to soften.
- Roll to a 12″ x 10″ rectangle.
- Cut 1″ strips along the 10″ side. Slide the paper onto a sheet pan and refrigerate while you assemble the tart.
- In a small bowl, stir together the ricotta, honey, lemon zest and vanilla.
- Roll the larger piece of dough to a 12″ round.
- Fit the dough into a 9″ tart pan with a removeable bottom. Trim the edges.
- Spread the ricotta cheese into the tart pan.
- Layer the fig compote over the ricotta.
- Arrange the dough strips in a lattice pattern over the tart.
- Brush the tart with egg wash and sprinkle with sugar. Place the tart onto a baking sheet.
- Bake on the lowest rack of the oven until the tart is golden brown and the filling is bubbling.
This fig tart is best the day it is made. Because of the ricotta filling, after 3-4 hours the tart should be refrigerated. The tart will keep in the refrigerator for 2-3 days. Leftovers can be frozen for up to a month.
More tart recipes
- French Apple Tart
- Bakewell Tart
- French Onion Tarte Tatin
- Chocolate Cherry Cheesecake Tart
- Tart Bourdaloue
- Pear Vanilla Custard Tart
- Apple Frangipane Tart
- Cranberry Linzer Tart
- Apple Walnut Linzer Tart
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Fig Tart Recipe
- 16 oz fresh figs (stemmed and quartered)
- 3 oz honey (¼ cup)
- 2 oz granulated sugar (¼ cup)
- ½ teaspoon lemon zest (finely grated)
- 1 tablespoon all purpose flour
- 2 teaspoons lemon juice
- 12 oz ricotta cheese (1 ½ cups)
- 1 ½ oz honey (2 tablespoons)
- ½ teaspoon lemon zest (finely grated)
- ½ teaspoon vanilla extract
- 1 large egg (for egg wash)
Make the dough
- Whisk together 2 large eggs and 1 teaspoon vanilla extract and set aside.
- In the bowl of a stand mixer or in a mixing bowl combine the 10 oz all purpose flour, 4 oz almond flour, 4 oz granulated sugar, ½ teaspoon ground cinnamon, ½ teaspoon lemon zest and ¼ teaspoon salt. Run the mixer on low to combine the dry ingredients.
- With the mixer running, toss in 8 oz unsalted butter a few pieces at a time. Increase the speed to medium and mix until the pieces of butter are no larger than a pea. Add the eggs and mix until it comes together. The dough will be quite soft, like a cookie dough.
- Turn the dough out onto a floured surface and form into a ball. Divide the dough into ⅔ and ⅓ portions. Wrap and chill the dough for at least 2 hours. The dough can be held in the refrigerator for 2-3 days or frozen for up to a month.
Make the Fig Compote
- In a saucepan stir half of the figs with 3 oz honey, 2 oz granulated sugar, ½ teaspoon lemon zest, 1 tablespoon all purpose flour and 2 teaspoons lemon juice.
- Cook over medium heat, stirring constantly, until the figs begin to break down and release their juice and the juice boils and starts to thicken, about 5-7 minutes. Remove the pan from the heat and transfer to a large bowl. Fold the uncooked figs into the compote. Set the compote aside to cool to room temperature. Refrigerate until you're ready to assemble the tart. The compote can be held in the refrigerator for 3-4 days.
Assemble & Bake
- Preheat the oven to 350 °F. Have a 9" tart pan with removeable bottom ready to fill.
- Lay out a piece of parchment paper on your surface. Generously flour the paper. Roll the smaller portion of the dough to a 10" x 12" rectangle on the paper, adding more flour as needed. Work quickly as the dough is difficult to work with when it softens. If it gets too soft return it to the fridge for a few minutes to firm up. Use a pizza cutter or paring knife the cut the dough along the 10" side into 1" strips. Slide the paper onto a sheet pan and refrigerate.
- On a generously floured surface, roll the larger portion of dough to a 12" round and fit the dough into the tart pan. Trim off the excess dough.
- In a small bowl combine 12 oz ricotta cheese, 1 ½ oz honey, ½ teaspoon lemon zest and ½ teaspoon vanilla extract . Spread the ricotta over the bottom of the tart. Layer the fig compote over the ricotta.
- Remove the dough strips from the refrigerator. Arrange the strips over the tart in a lattice pattern. Run your rolling pin over the edges to seal and to cut off the excess dough. Brush the top of the dough with egg wash and sprinkle with granulated sugar. Transfer the tart to a sheet pan and slide the pan onto the bottom rack of your oven.
- Bake the tart until the crust is golden brown and the filling is bubbling, about 40 minutes. Cool to room temperature before removing the sides from the pan
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