Fresh Fig and Ricotta Tart Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An Italian tart with a buttery pasta frolla crust, creamy ricotta filling, and topped with fresh figs. A refined late-summer dessert that balances richness with the delicate taste of ripe figs.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 250 g flour (- 1 ⅔ cups)
- 100 g granulated sugar (- ½ cup)
- 120 g butter (- ~1 stick (unsalted and cold))
- 1 egg (- at room temperature)
- 1 egg yolk (- at room temperature)
- 1/2 lemon (zest (optional))
- ⅙ teaspoon salt
- 400 g ricotta cheese (- 14 oz)
- 250 ml whipping cream (- 1 cup)
- 1/2 lemon (zest)
- 500 g figs (- 1.1 pound (fresh))
- 1 tablespoon almond (slivers)
At a glance
PER SERVING · TIME 195M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 30m
- Sodium
- 163mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 452mg
- Calcium
- 230mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 163MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.