This Fresh Figs Tart is a delicious summer treat, it's perfect for an afternoon tea or side for a morning coffee. I love how well figs pair with ricotta and puff pastry, topped with walnuts and drizzled with maple syrup! Just Yummy:)
Keyword figs tart, Figs, ricotta and walnuts dessert, fresh figs tart
Prep Time 10minutes
Cook Time 30minutes
Cooling time 15minutes
Total Time 55minutes
9x9 baking dish
8-9figspick favorite variety of figs if you have a choice, otherwise whichever fresh figs you can find
3tbspsmaple syrup, divided2 tbsps will be used with ricotta and the rest for drizzle, adjust to taste
Thaw puff pastry sheet. Preheat oven to 425 degrees F.
Lightly grease the baking pan. Fit puff pastry on it using your hands. Cut superficially (not through) the dough around the edges, about 1 inch in as seen in the video. Then pinch with fork throughout the dough. Lightly brush with butter. Bake for 15-18 minutes until golden brown.
Handle baking tray carefully. Use a spatula to press on the inner square of the tart. This will create an indentation where you previously cut with knife.
Mix ricotta with 2 tbsps of maple syrup until creamy. Spread evenly on the bottom layer of the tart, not on edges.
Clean the figs, cut the top and slice them. Layer rows of figs over ricotta. Tops with chopped walnuts and drizzle with remaining maple syrup. Brush the edges of the tart with more butter. Bake for another 10 minutes at 350 minutes.
Let tart cool down with about 15 minutes, cut in 9 squares and serve either warm or cold. I love mine with a cup of coffee:). Enjoy!!
Thawing time is not included in Cooking time for this recipe so you have to account for that separately. I usually leave the frozen package of puff pastry on my kitchen counter when I drive kids to school. By the time I am back, the pastry sheet is ready for me to use.
Please keep in mind that Nutrition data is an estimate. Also, I don't always use the entire ricotta mix and butter so values might be slightly less.