Elegant Fig and Ricotta Tart (Easy Puff Pastry Recipe)

Celebrating the Fleeting Magic of Fig Season

There’s a magical, fleeting moment in late summer when the market stands suddenly overflow with baskets of fresh, jewel-toned figs. Their season is a short and precious one, a sweet whisper before the crispness of autumn arrives. This sense of urgency always inspires me to create a dessert that honours their natural beauty without overpowering it. This elegant fig and ricotta tart is the perfect celebration. It pairs the honeyed sweetness of ripe figs with creamy, lemon-kissed ricotta, all nestled on a buttery, flaky puff pastry crust. It’s a simple, stunning dessert that looks like it came from a fine patisserie but is secretly effortless to make.

The Simple Ingredients for an Elegant Tart

This recipe proves that you don’t need a long, complicated list of ingredients to create something truly spectacular. Using store-bought puff pastry is the key to making this impressive tart accessible for any occasion.

this now & bake later ❤️

Timing Breakdown

This show-stopping dessert is deceptively quick, coming together in well under an hour thanks to the magic of store-bought puff pastry.

• Preparation Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: Approximately 40 minutes

Data Insight: This stunning tart is ready in just 40 minutes. Opting for store-bought puff pastry saves over 2 hours of chilling and laminating time compared to making it from scratch, placing this elegant dessert firmly in the “achievable on a weeknight” category.

Step-by-Step Instructions

Step 1: Prepare the Puff Pastry Base

Preheat your oven to 400∘F (200∘C). Line a large baking sheet with parchment paper. Gently unfold your sheet of puff pastry on a lightly floured work surface. Roll it out slightly to smooth any creases. Transfer the pastry to your prepared baking sheet. Using a sharp knife, lightly score a 1-inch border around the edges of the pastry, being careful not to cut all the way through. Use a fork to prick the area inside the border every inch or so. This “docking” prevents the center from puffing up too much. Brush the scored border with the whisked egg wash.

Step 2: Create the Lemony Ricotta Filling

In a medium bowl, combine the ricotta cheese and the zest of one lemon. Stir until smooth and creamy. Pro Tip: If your ricotta seems particularly wet, let it drain in a fine-mesh sieve lined with cheesecloth for 20-30 minutes before mixing to prevent a soggy tart.

Step 3: Assemble the Tart

Spread the lemony ricotta mixture evenly over the puff pastry, staying within the scored border. Trim the stems from the fresh figs and slice them into 41​-inch thick rounds. Arrange the fig slices over the ricotta layer in a single, slightly overlapping pattern.

Step 4: Bake to Golden, Puffy Perfection

Place the tart in the preheated oven and bake for 20-25 minutes. It’s ready when the pastry border is puffed up, deeply golden brown, and the figs are soft and slightly caramelized.

Step 5: Whip the Cream and Garnish

While the tart is baking, prepare the whipped cream. In a chilled bowl, use a mixer to beat the cold heavy cream, maple syrup, and cinnamon until soft peaks form. Once the tart is out of the oven, let it cool for at least 10 minutes on the baking sheet before transferring to a cutting board. Garnish with fresh mint leaves and a light sprinkle of flaky sea salt just before serving with a dollop of the maple cinnamon cream.

Nutritional Information

Here is an approximate nutritional breakdown per serving, assuming the tart is cut into 8 slices.

• Calories: Approx. 350 kcal
• Fat: 22g
• Carbohydrates: 30g
• Sugar: 15g
• Protein: 9g

Disclaimer: Nutrition is estimated and will vary based on specific brands and serving size.

Healthier Swaps and Savory Variations

This tart is a beautiful canvas for different flavours and dietary needs.

• Lighter Option: Use part-skim ricotta cheese for a lower-fat filling, though it will be slightly less creamy. You can also skip the whipped cream and serve with a simple drizzle of honey.
• Make it Savory: This tart makes a fantastic appetizer! Omit the maple cinnamon cream. Mix 1 tablespoon of chopped fresh thyme into the ricotta instead of lemon zest. After baking, drizzle with a high-quality balsamic glaze instead of honey.
• Different Cheese: For a tangier flavour, crumble goat cheese over the ricotta before adding the figs.

Serving Suggestions

This fig and ricotta tart is perfect for a variety of occasions, from brunch to dessert.

• Elegant Dessert: Serve slices warm from the oven with a generous dollop of the maple cinnamon cream.
• Brunch Centerpiece: It’s a stunning addition to any brunch spread, pairing beautifully with both sweet and savory dishes.
• Wine Pairing: The sweet and creamy notes of the tart pair wonderfully with a crisp Rosé, a dry sparkling wine like Prosecco, or a light dessert wine.
• Personalized Tip: For an extra layer of flavour and crunch, sprinkle some chopped, toasted pistachios over the tart along with the fresh mint.

Common Mistakes to Avoid

1. Using Warm Puff Pastry: Your puff pastry must be kept cold right up until it goes in the oven. If the butter layers in the dough get warm and melt, the pastry will bake into a flat, greasy sheet instead of puffing up into hundreds of flaky layers.
2. Forgetting to Score & Dock: Scoring creates the “wall” that allows the border to rise into a beautiful crust. Docking (pricking with a fork) allows steam to escape from the center, preventing it from puffing up as much as the sides.
3. A Watery Filling: As mentioned, some brands of ricotta can be quite wet. Draining it first is the best way to guarantee you won’t have a soggy bottom on your beautiful tart.
4. Cutting into it Too Soon: Allowing the tart to cool for at least 10 minutes before slicing is important. This gives the ricotta and figs time to set up, ensuring cleaner slices.

Storing Your Tart

This tart is at its absolute best on the day it is made, when the pastry is at its crispiest.

• Storing Leftovers: Store any leftovers loosely covered with plastic wrap in the refrigerator for up to 2 days. Note that the puff pastry will soften considerably as it sits.
• Reheating: Reheating is not highly recommended as the ricotta can become rubbery and the pastry can get soggy. It’s best enjoyed at room temperature or slightly chilled once it has been refrigerated.

An Effortlessly Elegant Masterpiece

This fig and ricotta tart is a beautiful exercise in simplicity. It allows the sweet, jammy flavour of seasonal fresh figs to be the star, perfectly supported by creamy ricotta and a buttery, flaky crust. It’s a visually stunning dessert or appetizer that looks like it took hours to prepare, but comes together with minimal effort. This recipe is your secret weapon for creating something truly special and celebrating the best of the season.

We hope you fall in love with this simple, elegant tart! Let us know how you enjoyed it by leaving a comment and a rating below. And for more recipes that make seasonal eating special, be sure to subscribe to our blog!

FAQs

Q1: Can I use a different fruit instead of figs?

Yes! This tart is very adaptable. Try it with thinly sliced peaches or nectarines in the summer, or sliced pears or apples in the fall. You might want to toss harder fruits like apples and pears with a little sugar and cinnamon before arranging them on the tart.

Q2: Can I make this tart ahead of time?

This tart is best assembled and baked on the day you plan to serve it for the best texture. You can, however, prepare the lemon ricotta mixture a day in advance and store it in an airtight container in the refrigerator.

Q3: What’s the best way to handle puff pastry?

Keep it cold! Work quickly and handle it as little as possible. If it ever becomes soft or sticky while you’re working with it, place it back in the refrigerator on its baking sheet for 15-20 minutes to firm up again before proceeding.

Q4: Can I make this a savory tart instead of sweet?

Definitely! This is one of our favorite variations. For the filling, omit the lemon zest and instead mix the ricotta with salt, pepper, and 1 tablespoon of chopped fresh thyme or rosemary. After baking, drizzle with a good balsamic glaze. It makes an incredible appetizer.

Q5: My puff pastry didn’t puff up. What went wrong?

The most common reason is that the pastry got too warm before baking, causing the butter layers to melt. Another reason could be that your oven wasn’t hot enough. Puff pastry needs an initial blast of high heat to create the steam that makes it puff. Finally, make sure you didn’t accidentally cut all the way through the dough when scoring the border, as this can prevent the edges from rising properly.

Elegant Fig and Ricotta Tart (Easy Puff Pastry Recipe)

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• Author: Evelyn Marcella Rivera
• Total Time: 45 minutes
• Yield: 8 Servings 1x

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Description

A stunningly simple tart featuring flaky puff pastry topped with silky lemon-infused ricotta and jewel-like fresh figs. Ready in just 40 minutes thanks to store-bought pastry, it’s the perfect elegant dessert for weeknights or special occasions.

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Ingredients

Units USM Scale 1x2x3x

For the Tart

• 2 Tbsp All-purpose flour (For dusting work surface)
• 1 box (14 oz) Puff pastry (Thawed according to package)
• 1 Egg (Whisked for egg wash)
• 1 lb Ricotta cheese (Whole-milk)
• 1 Lemon (Zest of one)
• 1 lb Fresh figs (Stemmed and sliced into 1/4″ rounds)
• To taste Flaky sea salt (For finishing)
• Fresh mint leaves (Torn for garnish)

For the Maple Cinnamon Whipped Cream

• 1/2 cup Heavy cream (Chilled)
• 1 Tbsp Maple syrup
• 1 tsp Ground cinnamon

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Instructions

Prepare the Puff Pastry Base

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
2. Lightly dust your work surface with flour, then unfold the puff pastry and roll gently to smooth creases.
3. Transfer to the baking sheet. Using a sharp knife, score a 1″ border around the edges (don’t cut through). Dock the center area with a fork every inch.
4. Brush the border with the beaten egg.

Make the Lemony Ricotta Filling

1. In a bowl, stir together ricotta and lemon zest until smooth. (If ricotta is wet, drain first in a sieve lined with cheesecloth for 20 minutes.)

Assemble the Tart

1. Spread the ricotta mixture evenly within the scored border.
2. Arrange fig slices in an overlapping pattern on top of the ricotta.

Bake

1. Bake for 20–25 minutes, until the border puffs and turns golden and the figs soften and caramelize.
2. Remove from oven and allow to rest on the baking sheet for 10 minutes.

Whip the Cream & Garnish

1. While the tart bakes, whip heavy cream with maple syrup and cinnamon to soft peaks.
2. Transfer tart to a serving board. Garnish with torn mint and a sprinkle of flaky sea salt. Serve each slice with a dollop of maple cinnamon whipped cream.

Notes

• Time-Saving Tip: Store-bought puff pastry eliminates over 2 hours of dough prep.

• Drain Ricotta: If very wet, drain to avoid a soggy tart.

• Fruit Variations: Swap figs for thinly sliced pears or peaches when out of season.

• Make-Ahead: Assemble through step 3, cover, refrigerate up to 8 hours, then bake.

• Leftovers: Store covered at room temperature up to 1 day or in the fridge up to 2 days; reheat slices in a warm oven to refresh the pastry.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Cuisine: Baking, International Recipes

Nutrition

• Calories: 350