This fresh fig and ricotta puff pastry tart is so much easier than it looks. The secret is to use store bought puff pastry and figs that are in season. I like to make individual ones to make each guest feel extra special, but you can also make one large tart and slice it up. I pair this with a cinnamon whipped cream which complements the flavor of the fig and maple very well!
I love desserts that aren't too sweet and this is one of them, along with this miso apple crumble, this earl grey basque cheesecake, and maple miso pear tarts!
Jump to:
Why You Will Love This Recipe
This fresh fig and ricotta puff pastry tart is easy and doesn't require hours in the kitchen. It's sweet and salty, crunchy yet soft. We're keeping the figs fresh for texture and adding maple syrup to add extra sweetness. August - October is fig season here in the East coast so might as well use them while they are still around! It's a dessert that will satisfy your small craving for a sweet treat that isn't so sweet.
Ingredients
- Flour: You will need this when you roll out the puff pastry so that the dough doesn't stick to the surface
- Puff pastry: Make sure to get a butter based puff pastry, like the brand Dufour for example. There are some puff pastries out there that are made out of vegetable oils, and we want to avoid those. Also transfer the frozen puff pastry to the refrigerator the day before if you have the time, if not a few hours will do.
- Egg: You will beat one egg to brush the edges of the pastry for that golden brown look.
- Ricotta cheese: I love ricotta because you can make it sweet or savory. In this recipe, it's a bit of both!
- Lemon zest: The zest adds more depth in flavor to the ricotta.
- Thyme: this will be used in the ricotta for flavor.
- Maple syrup: We'll use this ingredient to coat the figs before baking and then again to drizzle. If you prefer honey, feel free to use that instead!
- Fresh figs: Cut each fig into 4 pieces length wise so that you can lay them flat on the tart.
- Mint for garnish: I like mint for this recipe, but you can use basil instead of it's around!
How to Make These Tarts
STEP 1: Preheat oven to 400F.
STEP 2: Roll out your sheet of puff pastry on a floured surface. Cut into 8 pieces (you can either do squares or rectangles) and draw a half inch edge for each tart and pierce the middle with a fork so that air can pass through while it bakes. Whisk the egg in a bowl and brush the edges of the pastry tarts with the egg wash.
STEP 3: Place each tart in a parchment-lined baking sheet and place in the oven for 20 minutes.
STEP 4: While the puff pastry is baking, prepare the ricotta mixture by adding it in a mixing bowl with lemon zest, 1 tablespoon of maple syrup and thyme.
STEP 5: Once puff pastry is ready and golden brown, remove from the oven (but leave the oven on because we'll put back the tarts in shortly!) and flatten the inner part of the tart, leaving the border intact.
STEP 6: Add the ricotta mixture and top with the sliced figs, face side up. With a spoon or pastry brush, coat each fig with maple syrup. Place tarts back into the oven for 10 minutes.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
PLATE: Once done, top each tart with a drizzle of maple syrup, a pinch of salt and mint.
Roll out your sheet of puff pastry, Cut into 8 pieces. Draw a half inch edge for each tart and pierce the middle. Brush the edges of the pastry tarts with the egg wash.
Flatten the inner part of the tart, leaving the border intact then add the ricotta mixture.
Mix ricotta, lemon zest, maple syrup, thyme in a bowl.
Place the sliced figs, face side up. Brush with maple syrup and place back in the oven for 10 minutes.
Maple Cinnamon Whipped Cream
- Place the heavy cream and maple syrup in a medium bowl and whisk until you have the consistency of whipped cream. Add the cinnamon and mix it in. Serve on the side with the tarts
Storage And Reheating Tips
You can bake your puff pastry a few hours ahead. So if you're having guests over, you can make this ahead and 15 minutes before dessert time, you can assemble the ricotta and figs and place in the oven for 10 minutes.
What to Serve With This Dessert
- Whipped cream: I use cinnamon whipped cream, but you can be creative and flavor it however you want. Adding a splash of vanilla extract for example sounds like a good idea!
- Ice cream: vanilla would be a great option for this fig tart recipe!
Variations of This Tart
- Sweetener: You can use honey instead of maple syrup.
- Fruit: Although I haven't tried this yet with other fruit, you can try this with other soft fruit.
- If you're looking for another puff pastry fruit tart, check out my Miso Maple Pear Tarts
FAQ
No need to peel them. You can just wash them.
They're a good source of fiber, potassium, and calcium!
If you tried this Fresh Figs and Ricotta Puff Pastry Tart or any other recipe on my website, please leave a 🌟 star rating and let me know what you think in the📝 comments below. I'd love to hear from you!
Recipe
Fresh Figs and Ricotta Puff Pastry Tart
Equipment
- 1 sheet pan
- 1 Pastry brush Or a spoon will do too!
Ingredients
- 2 tablespoon All purpose flour
- 1 box Puff Pastry (14 oz)
- 1 Egg
- 1 pound Ricotta cheese
- Zest of one lemon
- 1 pound Fresh figs
- Mint for garnish
- Flaky sea salt
Maple Cinnamon Whipped Cream
- 1 teaspoon Cinnamon
- ½ cup Heavy cream
- 1 tablespoon Maple syrup
Instructions
- Preheat oven to 400 F.
- Roll out your puff pastry on a floured surface. Cut into 8 pieces (you can either do squares or rectangles) and with a knife, draw a half inch edge on each tart and pierce the middle with a fork.
- Whisk the egg in a bowl and brush the edges of the pastry tarts with the beaten egg.
- Place each tart in a parchment paper-lined baking sheet and place in the oven for 20 minutes.
- While the puff pastry is baking, prepare the ricotta cheese mixture by adding it in a mixing bowl with lemon zest, 1 tablespoon of maple syrup, and thyme.
- Once puff pastry is ready and golden brown, remove from the oven (leave the oven on because we'll put back the tarts in shortly!) and flatten the inner part of the tart.
- Add the ricotta mixture and top with the fig slices, face side up. With a spoon or pastry brush, coat each fig with maple syrup. Place tarts back into the oven for 10 minutes.
- Once done, top each tart with a drizzle of maple syrup, a pinch of salt and mint.
Maple Cinnamon Whipped Cream
- Place the heavy cream and maple syrup in a medium bowl and whisk until you have the consistency of whipped cream. Add the cinnamon and mix it in.
Leave a Comment