Fig and Honey Tart - Vegetarian
The Fig and Honey Tart brings a rustic elegance to the table with its golden almond crust encasing a stunning display of fresh figs. Drizzled with sweet honey and enriched with a layer of creamy ricotta, this tart is a feast for both the eyes and the palate.
Ingrédients
- 1 1/2 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2 tablespoons granulated sugar
- 1/4 cup cold water
- 8 fresh fresh figs, sliced
- 1/4 cup honey
- 1/4 cup ricotta cheese
- 1 tablespoon lemon zest
- 1 egg, egg, beaten (for egg wash)
- 1 tablespoon turbinado sugar
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the all-purpose flour, almond flour, salt, and granulated sugar.
- Add the cold, cubed butter and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
- Gradually add cold water, 1 tablespoon at a time, and mix until the dough comes together.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough into a 12-inch circle and transfer it to a baking sheet lined with parchment paper.
- Spread the ricotta cheese evenly over the dough, leaving a 2-inch border around the edges.
- Arrange the fig slices over the ricotta cheese.
- Drizzle honey evenly over the figs and sprinkle with lemon zest.
- Fold the edges of the dough over the figs, pleating as necessary. Brush the edges with the beaten egg and sprinkle with turbinado sugar.
- Bake for 30-35 minutes, or until the crust is golden and the figs are tender.
- Allow the tart to cool slightly before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 300kcal | Carbohydrates: 40g | Protéines: 6g | Fat: 15g | Sucre: 20g
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