Ingredients

The following ingredients have 4 Servings
  • 1 Puff Pastry Sheet (, thawed (½ pound/250 grams), see note 1)
  • 8 ounces Ricotta ((240 grams))
  • 3 tablespoons Honey (, see note 2)
  • 12 Fresh Figs (, see note 3)
  • 4 tablespoons Almonds (, roughly chopped, see note 4)
  • 2 teaspoons Shredded Coconut (, optional)

Instruction

  • Preheat oven to 400° Fahrenheit (200° Celsius).
  • Prepare the filling by mixing ricotta, honey and flesh from about 4-5 figs until well combine (a small bowl like a soup bowl is perfect). Set aside.
  • Unfold the pastry and roll it out thin. Cut in half. Place both halves onto a baking tray lined with baking parchment. With a knife or pizza cutter, make an indentation alongside the edges (about an inch/2-centimeters from edges, check the photos).
  • Divide the ricotta mixture between the two tarts and spread it over, keeping the mixture in the inner “frame” you made with the knife.
  • Cut 2 figs into wedges (8 pieces per fig) and place them randomly on the tart before you put the tray in the oven (this step is optional - you can just top cooked tarts with fresh figs, if you prefer).
  • Bake at 400° Fahrenheit (200° Celsius) for 12 minutes or until the edges are puffed and the bottom of the tart is nice golden brown.
  • Meanwhile: Cut each fig into 8 pieces and roughly chop almonds.
  • When the tarts are ready, take them out. Top them with fresh figs and sprinkle with almonds and coconut. For extra sweetness you can drizzle with honey as well.
  • Best served warm.