I wanted to make this tart for quite some time. Unfortunately fate had other ideas ;)
Well that sounds a bit dramatic – I know – the explanation is bit less striking… In order to make this tart I needed fresh figs – and guess what?! I could not find fresh figs here in Berlin?! Really! :P
I was looking for them in my neighborhood and could not find any at the usual stores – for weeks. I extended my search and went to other supermarkets outside of my “kiez”, which is a big deal for a Berliner :P I found some, but unfortunately the figs were either too small, butt ugly or overpriced (sometimes a combination of all three) – good reasons to not buy them, even though I wanted to do that tart.
Well this weekend I finally found some nice ones at a wholesale market (along with barberries again – yay!) – so it was time for baking this weekend! With 34°C in the kitchen :/

Why did I want to make this tart you might ask? Because of Sarah’s Knuspersommer on her blog! Knuspersommer? Yes – I have no idea how to translate correctly :) It’s a blog event where bloggers and foodies show their favorite summer recipes – well and this one here is one of mine! The ricotta tarte is perfect for a warm summer day – really easy to make and in combination with the honey and fresh figs really delicious! A really nice treat for your personal Knuspersommer ;))
Note: I used a tart tin that is a bit smaller than usual – you should not go too big, or the layer of the ricotta will be too thin.

INGREDIENTS / ZUTATEN
1 1/2 cups (190g) all-purpose flour
1/3 cup (40g) ground almonds
1/3 cup (70g) sugar
1/2 cup (120g) cold butter
1 egg
For the filling:
4 egg yolks
1/4 cup (50g) sugar
18 oz. (500g) ricotta cheese
2 tsp. vanilla paste or extract
For the decoration:
2-3 tbsp. honey
2-3 fresh figs
190g Mehl (Type 405)
40g gemahlene Mandeln
70g Zucker
120g kalte Butter
1 Ei
Für die Füllung:
4 Eigelb
50g Zucker
500g Ricotta
2 TL Vanillepaste oder Extrakt
Für die Dekoration:
2-3 EL Honig
2-3 frische Feigen


DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 375˚F (190°C). Grease an 8 inch (23cm) tart tin and set aside. Roll out the dough slighly larger than the tin. Transfer carefully to the tin and press to the bottom and sides. Cut off excess dough if needed. Blind bake (line with baking parchment and fill with baking beans) for 15 minutes.
3. While the crust is in the oven prepare the filling. Add egg yolks and sugar to a large bowl and beat on high speed until light and fluffy. Add the drained ricotta cheese and vanilla bean paste (or extract) and mix well.
4. Take the crust out of the oven, remove baking parchment and baking beans and fill the ricotta cream into the crust. Return the tart to the oven and bake for another 30-35 minutes – the tart should only get a little bit of color. Take out of the oven and let cool down completely on a wire rack. Heat up the honey a bit so it gets liquid and brush the tart. Decorate with fresh figs and serve.
2. Den Ofen auf 190°C (375°F) vorheizen. Eine 23cm (8 inch) Tarteform einfetten und zur Seite stellen. Den Teig etwas größer als die Form ausrollen. Vorsichtig in die Form legen, an den Boden und die Seiten drücken und ggf. überstehnden Teig abschneiden. Den Boden im Backofen für 15 Minuten blindbacken (mit Backpapier auslegen und Backerbsen befüllen).
3. Während der Boden backt die Füllung vorbereiten. Eigelb und Zucker in eine große Schüssel geben und auf höchster Stufe schaumig aufschlagen. Abgetropfgen Ricotta und Vanillepaste (oder Extrakt) zugeben und alles gut verrühren.
4. Den Boden aus dem Backofen nehmen, Backpapier und Backerbsen entfernen und die Ricottacreme einfüllen. Zurück in den Ofen schieben und für 30-35 Minuten backen – die Oberfläche sollte nur leicht Farbe bekommen haben. Auf einem Kuchengitter komplett auskühlen lassen. Honig erwärmen, damit er flüssiger wird und die Tarte damit bestreichen. Mit frischen Feigen dekorieren und servieren.


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Here is a version of the recipe you can print easily.
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Ricotta Tart with Honey and Figs
- Prep Time: 20
- Cook Time: 45
- Total Time: 105
Ingredients
For the crust
- 1 1/2 cups (190g) all-purpose flour
- 1/3 cup (40g) ground almonds
- 1/3 cup (70g) sugar
- 1/2 cup (120g) cold butter
- 1 egg
For the filling
- 4 egg yolks
- 1/4 cup (50g) sugar
- 18 oz. (500g) ricotta cheese
- 2 tsp. vanilla paste or extract
For the decoration
- 2–3 tbsp. honey
- 2–3 fresh figs
Instructions
- In a large bowl mix flour with ground almonds and sugar. Add the butter in small pieces, the egg and mix all on low speed until crumbles form. Transfer to a floured surface and knead quickly with your hands until you get a nice smooth dough. Wrap in plastic wrap and place in the fridge for at least 30 minutes.
- Preheat the oven to 375˚F (190°C). Grease an 8 inch (23cm) tart tin and set aside. Roll out the dough slighly larger than the tin. Transfer carefully to the tin and press to the bottom and sides. Cut off excess dough if needed. Blind bake (line with baking parchment and fill with baking beans) for 15 minutes.
- While the crust is in the oven prepare the filling. Add egg yolks and sugar to a large bowl and beat on high speed until light and fluffy. Add the drained ricotta cheese and vanilla bean paste (or extract) and mix well.
- Take the crust out of the oven, remove baking parchment and baking beans and fill the ricotta cream into the crust. Return the tart to the oven and bake for another 30-35 minutes – the tart should only get a little bit of color. Take out of the oven and let cool down completely on a wire rack. Heat up the honey a bit so it gets liquid and brush the tart. Decorate with fresh figs and serve.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 10
Ich muss ja wirklich mal sagen: Du triffst mit jedem deiner Rezepte genau meinen Geschmack. Ich würde jedes einzelne am liebsten nachbacken. Dieses hier sieht auch schon wieder mega lecker aus und liest sich sooo gut! :)
Viele Grüße,
Jenny
Danke Jenny – freut mich zu lesen!
Ich find die Tarte auch toll – wenn der Honig in die Füllung eingezogen ist, wird das Ding nochmal leckerrerererrr ;)
LG
Marc
Klingt guuuuut ;)
I had a good laugh as I read “butt ugly.” :D Perfect expression. I just bought figs yesterday and was grateful they were pretty decent and 68 cents a piece….
Lucky you – I really had a hard time getting them here ;)
Cheers,
Marc
Wow, lieber Marc, die Tarte sieht ja zauberhaft aus. Du hast absolut recht, die ist genau richtig für den Knuspersommer. :) Super. :)
Vielen Dank für Deinen Knusperbeitrag.
Liebe Grüße
Sarah
Danke Sarah! Bei deinen Knusper-Events mach ich doch immer wieder gerne mit! :)
LG
Marc
My my, this looks stunning! The yellow color just pops and grabs anyone’s attention! Sure bet this tastes awesome! :)
– Regine
Thank you – it definitely is delicious ;))
Cheers!
Just so you are aware. 8 inches is 20cms – not 23cms.
That is correct ;) that mistake has been in there for quite a while. Thanks for letting me know!
So, which one am I to use? …. a 20cm or a 23cm? Please let me know. thank you.
The bigger one. 23cm