Sunday, August 30, 2015

Ricotta Tart with Honey Cinnamon Glazed Figs

I have figs!

Two years ago I planted a Chicago Hardy fig tree.   In November.   Right before that nuclear winter we had that lasted forever - you know, the one with the Polar Vortex from hell. 

That winter.

And the next spring, the fig came up anyway.  So here's my shout out to Stark Bros where I got the fig and where I get a lot of my fruit trees/plants.   Great stock and they'll replace if the plants don't make it a year. 

The plant died back to the ground, but that spring the fig bore 3 whole figs, which got the size of marbles and then fell off before they ripened.   

Last winter the fig died back again all the way to the ground, but popped up this spring when the ground warmed up.   I have dozens of tiny figs along the branches.    And one ripe one.

The figs get suddenly larger when they ripen, then they turn that color and droop.  And when they are ripe, I will make this tart.  Again.  I made this recipe up myself.   It is delicious.   I plan on eating it several more times this season.

Because I have figs.

 Ricotta Tart with Honey Cinnamon Glazed Figs

1 dozen or so very ripe figs [California Mission are fine]
1 lb ricotta cheese
1/4 cup white sugar
3 eggs
1 tsp vanilla
1/4 tsp cinnamon for the filling + 1/4 tsp more cinnamon for the glaze
1/4 cup honey
 Your favorite pie or tart crust for bottom of tart/pie plate.

Preheat oven to 350.  Make the crust and put it in the bottom of a tart or pie plate.

Filling:  Mix the ricotta, eggs, sugar, vanilla and 1/4 tsp cinnamon well.   Put into pie crust.

Topping:  Wash and slice the figs in half.   Arrange the figs cut side up around the top of the filling, fat ends out, skinny ends pointing to the center.

Glaze.   Heat the honey and 1/4 tsp cinnamon in the microwave for 30 seconds.   Mix it as well as you can [it won't want to mix].   Pour/spread glaze evenly on all figs and around the top of the tart. [If you LOVE this glaze, feel free to make more.   It's good when it's baked and oozing all over the place.]

Bake 60 minutes.   Cool.    Delicious at room temp or chilled. 

1 comment:

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