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If you’ve got a big fig haul this year, you need to make my Fresh Fig and Ricotta Dessert Tart. It’s a tasty and easy way to showcase seasonal figs! Crispy puff pastry crust is layered with honey, lemon ricotta cheese, fresh fig slices, a glossy apricot jam glaze, and just a hint of rosemary.

A slice of fig and ricotta tart on a spatula with fresh fig and rosemary garnish


This tart has everything you want in a dessert. It’s a free-form tart—no need for a tart pan! Crispy, creamy, and not too sweet, it hits all the right flavor notes. The creamy ricotta balances the sweetness of the figs and preserves, with a hint of lemon, and finishes with a touch of rosemary for the perfect bite.

Table of contents

Ingredients

  • Puff pastry dough
  • Ricotta
  • Honey
  • Lemon
  • Nutmeg
  • Figs
  • Apricot preserves or jam
An overhead image of the entire tart before cutting

When is fig season?


Fig season generally runs from mid-summer to November in most parts of the world (except the Southern Hemisphere). Here in California, it typically spans from May to November. In hotter U.S. climates, like the desert regions, it usually falls between late June and October. In many other states, fig season tends to be from August to October. Of course, all of this depends on the variety of fig grown.

Make ahead fig tart


You can prepare each component ahead of time, then simply assemble when you’re ready to serve. Bake the puff pastry and store it in the fridge. Mix the ricotta with honey, lemon zest, and a touch of nutmeg (adds little warm sweetness) giving the flavors time to develop. When it’s time to serve, all that’s left to do is spread the ricotta on the tart, slice the figs, layer them on top, brush with apricot preserves, and finish with a sprinkle of rosemary.

A closeup of a fig and ricotta tart slice showing the beautiful glossy fig slices

Puff pastry tart


Buying frozen puff pastry is a game changer for easy pastry desserts. I use it for both my sweet Apricot Tart and my savory Asparagus and Mint Tarts.

Sweet and savory fig recipes


Figs are a versatile fruit that can be used not only in sweet dishes but in savory ones as well—just as they do in Italy. I’ve added them to my Flatbread with Prosciutto and Arugula, made a Fig and Prosciutto Grilled Cheese, and even baked them whole and stuffed them goat cheese, pistachios with a balsamic drizzle. All pictured here:

A slice of grilled flatbread topped with fontina, sliced fresh figs, prosciutto, arugula leaves and balsamic glaze
Fig and prosciutto grilled cheese cut in half garnished with micro greens
Warm figs with goat cheese, pistachios and balsamic glaze

Apricot glaze


As a beautiful finishing touch, apricot jam (or preserves) adds a lovely shine to the tops of the figs, along with a sweet, fruity flavor. Fig jam is also a delicious alternative.

Rosemary on dessert tarts


You may be surprised by this, but a little fresh rosemary pairs beautifully with the earthy flavor of the figs. It also works perfectly with the lemon zest in the ricotta mix and the sweet apricot glaze.

Leftover fig tart


There aren’t many dessert recipes that keep well as leftovers, but this is one that doesn’t. While recipe testing, we ate 2 slices, then I refrigerated the rest in a sealed container. The next day, the moisture in the ricotta made the pastry soggy. So, the lesson here is: eat it all and enjoy!

Fresh Fig and Ricotta Dessert Tart – Step by Step


Roll a sheet of puff pastry to 11 x 14-inches/28 x 35 cm.

Using a rolling pin to roll out pastry


Wet the edges of the pastry and fold over ½-inch to create an edge.

Rolling the edge of puff pastry


Poke holes in the center of the pastry to prevent it from getting too puffed when baking.

Poking puff pastry with a fork


Bake the puff pastry on a parchment paper lined baking sheet/baking tray in a 400°F/200°C oven for 15 minutes until golden brown.

Puff pastry on a baking sheet


Cool the cooked puff pastry completely on a wire rack.

Golden baked puff pastry


In a small bowl, mix ricotta with honey, lemon zest and fresh nutmeg.

Mixing ricotta in a bowl


Spread the ricotta mixture  all over the cooled tart crust, leaving a border

Spreading ricotta onto baked puff pastry


Arrange the fig slices in a decorative pattern

Topping a tart with sliced figs

Brush the fig slices with fig preserves

Rows of fig slices


If you’ve made my Fresh Fig and Ricotta Dessert Tart please leave a star rating in the recipe card. You can also leave a comment or ask a question below.

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Yield: 12

Fresh Fig and Ricotta Dessert Tart

The uncut tart on a serving tray

Crispy puff pastry, topped with honey lemony ricotta, fresh figs and rosemary makes this is a dessert perfect for the summer to fall transition.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 sheet puff pastry, defrosted
  • 1 ½ cups (375 grams) ricotta cheese
  • 1 ½ tablespoons honey
  • Zest of 1 large lemon
  • ½ teaspoon nutmeg, grated
  • 7-10 fresh figs
  • 3 tablespoons apricot preserves/jam

Instructions

  1. Preheat oven to 400°F/200°C. Line a large baking sheet with parchment paper.
  2. Roll out the puff pastry onto a floured work surface to 11 x 14-inches/28 x 35 cm. Brush the edge with water and fold over ½ inch/1.2 cm all around.
  3. Poke the middle of the pastry with a fork all over (this prevents the center puffing up too much). Transfer the pastry to the baking sheet and bake for 15 minutes until golden brown.
  1. Meanwhile, to a bowl add the ricotta, honey, lemon zest and nutmeg. Mix well and set aside.
  2. Once the pastry is cooked, remove from the oven and cool on a wire rack.
  3. Once cooled, spread the ricotta mix in the center of the tart, leaving a border. Arrange the fig slices in a decorative pattern over the ricotta.
  4. Add the preserves or jam to a microwave-safe dish. Microwave for 20 seconds until warmed and thinned, stir well.
  5. Brush the preserves all over the tart, including the pastry edges. Sprinkle with fresh rosemary.

Notes

Step-by-step video:

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 114Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 10mgSodium 40mgCarbohydrates 18gFiber 2gSugar 12gProtein 4g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: American / Category: Dessert