Fig Tart Recipe

Ingredients

• 2 large eggs
• 1 teaspoon vanilla extract
• 10 oz all purpose flour (2 cups, see note)
• 4 oz almond flour (1 cup)
• 4 oz granulated sugar (1/2 cup)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon lemon zest (finely grated)
• 1/4 teaspoon salt
• 8 oz unsalted butter (cold, cut in 1/2" pieces)
• 16 oz fresh figs (stemmed and quartered)
• 3 oz honey (1/4 cup)
• 2 oz granulated sugar (1/4 cup)
• 1/2 teaspoon lemon zest (finely grated)
• 1 tablespoon all purpose flour
• 2 teaspoons lemon juice
• 12 oz ricotta cheese (1 1/2 cups)
• 1 1/2 oz honey (2 tablespoons)
• 1/2 teaspoon lemon zest (finely grated)
• 1/2 teaspoon vanilla extract
• 1 large egg (for egg wash)

Instructions

1. 1

   --- Make the dough ---

2. 2

   Whisk together 2 large eggs and 1 teaspoon vanilla extract and set aside.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   --- Make the Fig Compote ---

7. 7

   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.

8. 8

   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.

9. 9

   --- Assemble & Bake ---

10. 10

    Preheat the oven to 350 °F. Have a 9" tart pan with removeable bottom ready to fill.

11. 11

    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.

12. 12

    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.

13. 13

    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.

14. 14

    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.

15. 15

    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