Fig Ricotta Tart

FIG RICOTTA TART

9" refrigerated unbaked pie crust  

8 - 10 ripe figs

2 tablespoons honey

1/2 teaspoon cinnamon

16 oz. ricotta cheese

2 eggs

1/2 cup sugar

2 teaspoons vanilla

Preheat oven to 375*

Place a sheet of parchment paper on a baking pan

Unroll pie crust onto parchment paper, and prick bottom with a fork.

Cut figs in half and remove stems if desired.

In a small bowl, toss cut figs with honey and cinnamon, and set aside. 

In a mixing bowl, beat ricotta, eggs, sugar and vanilla until smoothly combined.

Spread ricotta mixture over pie dough, leaving a 1 1/2" border of uncovered dough around edges.

Arrange prepared figs on ricotta layer.

Fold uncovered edges of dough up over topping, pleating and pinching to hold in place.

Bake at 375* for 45 - 55 minutes, until tart is golden brown.

Cool slightly before cutting into wedges to serve.

About 6 servings

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