Best Fresh Fig Blueberry And Ricotta Tart Recipes

RUSTIC BLUEBERRY AND FIG CROSTATA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Roll pie crust out on a floured work surface to about 10 inches. Transfer to the prepared baking sheet.
• Combine blueberries, flour, sugar, tarragon, lemon zest and juice, and almond extract in a medium bowl. Mix well.
• Spoon blueberry mixture into the center of the pie crust, leaving about a 2-inch border. Place fig slices in the center in a circular pattern. Fold crust up all around the edge of the blueberries, crimping and pinching to create pleats.
• Whisk egg and water together in a small bowl. Brush edges of crust with mixture and sprinkle with turbinado sugar.
• Bake in the preheated oven until crust is crispy and golden brown, about 20 minutes. Remove from the oven and set aside to cool and set, 15 to 30 minutes. Serve warm or at room temperature.

FRESH FIG AND RICOTTA CAKE

Steps:

• Preheat the oven to 375 degrees F. Butter and flour a 9-inch round springform pan, tapping out the excess flour.
• Place the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy, scraping down the bowl with a rubber spatula. With the mixer on medium low, add the eggs, one at a time, scraping down the bowl and mixing until smooth. Add the ricotta, sour cream, vanilla, and lemon zest and mix until combined. Don't worry; the ricotta will make it look lumpy.
• In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter, mixing just until combined. Pour the batter into the prepared pan and smooth the top. Arrange the figs on the cake, cut sides up, in snug but not-overlapping concentric circles. Sprinkle with the turbinado sugar and bake for 35 to 45 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean.
• Allow the cake to cool in the pan on a baking rack for 15 to 20 minutes, transfer to a cake plate, and serve warm with crème fraîche on the side.

FRESH FIG, BLUEBERRY, AND RICOTTA TART

Steps:

• Preheat your oven to 400 degrees F and, if using store/previously prepared pie crust, ensure that one sheet is thawed.
• In a small bowl, mix the ricotta, the juice and zest of one lemon, the yolk of the egg (reserve the white for later), the salt, and 3 tablespoons of the sugar. Set this mix aside.
• In another small bowl, sprinkle the blueberries with an additional tablespoon of sugar. Spread out your halved figs and likewise sprinkle them with about a tablespoon of sugar.
• Now you're ready to assemble your tart. On a greased sheet pan, unroll your crust to form a rough oval or circle. Spread this with the ricotta mixture, leaving at a 1-1.5 inch border around the edge (you'll be folding up the tart). Sprinkle half of the blueberries over the ricotta, then distribute your figs evenly, then sprinkle the other half of the blueberries. Fold up the edges of the tart just to cover the sides. I like to fold in on the left and right, form corners, then fold up the top and bottom. But this is rustic--fold gently however you like so that the cheese and berries won't leak onto the pan.
• Find your reserved egg white, mix it with a tablespoon of water or milk, and brush the sides of the tart. Sprinkle this with the final tablespoon of sugar, and bake for 25-35 minutes or until golden brown and the berries are beginning to bubble.