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.

Ingredients

Units Scale

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

Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
Lightly dust your work surface with flour, then unfold the puff pastry and roll gently to smooth creases.
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.
Brush the border with the beaten egg.

Make the Lemony Ricotta Filling

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

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

Bake

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

Whip the Cream & Garnish

While the tart bakes, whip heavy cream with maple syrup and cinnamon to soft peaks.
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