To be Mrs. Marv…

I love dried figs but I had never really tasted fresh figs. I stole one off of a dessert Kyndell was eating once, but that was about it. It wasn’t ripe and had very little flavor so when I would see them in the stores they seemed like you would be paying quite a bit for not so much. And then one day I saw them on sale. They were a bit on the soft side but I figured as long as I used them that day or the next all would be well. Then I bit into one to see what it was like.

Hello! My new little friend! (You’re so awesome!)

All was seriously well. Figs are yummy. I bit into one and had a vision of pairing it with an eggy tart with some almond flavor. Then I thought, “yeah, creamy though,” so ricotta was the answer. I always think of lemon with ricotta but decided that should go with a honey glaze to go with the figs. The bottom all custardy and eggy and the top boozy with a little acid tweak with some orange zest.

Ricotta Almond Tart with Figs Glazed in Honey Sauce

1 crust (it was just the leftover from the dutch apple pie left in the freezer)

3 eggs
4 T butter, softened
1/2 c sugar
1/2 c whole milk ricotta
1 T vanilla
1 t cinnamon
1/2 t cardamom
1 c blanched almonds, toasted and crushed a bit

10 figs, washed & quartered
4 T honey
2 T butter
pinch of salt.
1 T orange liquor or brandy
1 T orange zest

Roll the crust out so that it fits into a large tart pan. Stick back in the refrigerator. Preheat oven to 425°f. When the oven is preheated put some parchment paper over the crust and fill it with dried beans you have laying around but don’t really like (my personal choice is black eyed peas.) Cook for 20 minutes. Lift the peas out and prick with a fork. Cook for 5 more minutes.
Remove from oven and let cool for a bit while you make the filling.

Whip the egg yolks until lighter in color and fluffy. Add in the whites and whip until bubbly. Add in the butter – whip. Add in the sugar – whip. Add in the ricotta – whip. Add in spices and vanilla. Fold in the almonds. Bake in the oven until browned and firm to the touch, about 35 minutes.

The egg tart is really good by itself, just sprinkle with some powdered sugar.

Now bring on the figs! Melt the butter in a non-stick pan. Add in the honey, liquor, salt and combine. Add in the figs and gently coat/fold in. Add in zest and move around until sauce has thickened and the flavors have combined.

Enjoy! (Woo hoo!)