Fig and ricotta tart, drizzled with honey

This is such a simple but beautiful dessert, quick enough for a weeknight but festive enough for your next dinner party!


250g ricotta

• 1 tbsp icing sugar

• Zest of 1/2 lemon, plus more to finish

• 1/2 tsp vanilla extract

• 6-8 figs, sliced thinly

• 320g sheet all butter puff pastry

• honey for drizzling

• crushed pistachios (optional)


Pre-heat oven to gas mark 7 (425F) or follow temperature instructions on the packaging. Lay out the puff pastry on a baking sheet lined with parchment paper. In a small bowl, combine the ricotta, lemon zest, icing sugar and vanilla. Using a tablespoon, dollop on 12 equal portions of the ricotta mixture, taking care to space these evenly. Top each ricotta portion with a couple fig slices. Bake for around 30 minutes, or until the pastry is golden. Remove from the oven and allow to cool. Drizzle with honey. Tip: this would also be delicious topped with crushed pistachios!


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