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This amaretto fig and cherry tart is a sweet, decadent late summer dessert that makes a stunning end to any special occasion dinner.

Sweet figs, amaretto-soaked cherries, a cherry-infused ricotta filling, and flaky puff pastry take this tart over the top.

Where to even start with this tart! It’s such a perfect late summer dessert, combining ripe figs with summer cherries and a rich ricotta and cream cheese filling that I infuse with the amaretto-cherry syrup. Served on top of a flaky puff pastry, this tart is just heavenly.

Despite the bit of prep involved, it’s not too hard to make, especially if you use prepared puff pastry.

How to make this fig and cherry tart

What you need

Figs and cherries: I used 1 pound of figs and ½ pound of cherries. You could pair the cherries with another fruit, like peaches or nectarines.
Amaretto: I simmer the cherries in amaretto liqueur and sugar. If you don’t have amaretto liqueur, use 1 teaspoon of almond extract with ¼ cup water.
Ricotta filling: The filling is made with ricotta cheese, cream cheese, egg, sugar, and flour. I also add a bit of the syrup from the cherries.
Puff pastry: Be sure the thaw the puff pastry in the refrigerator for a few hours before starting this recipe!
Garnishes: I finish the tart with fresh mint and crushed pistachios, but almond slivers or crushed pecans would be great too! I also like to serve each slice with a drizzle of honey on top.

How to make it

Step 1: Simmer the cherries. Add the halved cherries to a small pot with amaretto liqueur and sugar. Bring to a boil, then reduce the heat to low. Simmer for 15 minutes. Strain the cherries, and reserve the syrup in a small bowl and transfer the cooked cherries to another bowl. Refrigerate the cherries and the syrup for 30 minutes.
Step 2: Make the filling. After the cherries cool down, make the ricotta filling. Combine ricotta, cream cheese, egg, sugar, and some of the reserved cherry syrup in a bowl. Beat with an electric mixer until smooth. Add sifted flour and beat until smooth. It’s okay if there are a few lumps!
Step 3: Prepare the puff pastry.. Line a baking sheet with parchment paper. Add the puff pastry to the parchment paper. I like to fold in ¼ inch of the outside edge of the puff pastry sheet to create a small lip around the puff pastry. Brush the edges with an egg wash and prick the inside of the puff pastry with a fork.
Step 4: Assemble the tart. Spoon the ricotta filling over the inside of the puff pastry, leaving about half an inch of clear space between the lip of the pastry and the ricotta filling. Arrange the figs on top and then finish with the cherries.
Step 5: Transfer to the oven for 30 to 40 minutes or until the puff pastry is golden brown and flaky. Remove from the oven and let cool for 30 minutes.

You’re ready to serve it up. Finish the tart with crushed pistachios and mint leaves. Slice it into 10 pieces. I like to finish with a small drizzle of honey right before serving.

Fig and Cherry Tart

Sweet figs, amaretto-soaked cherries, a cherry-infused ricotta filling, and flaky puff pastry take this tart over the top.

5 from 3 votes

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Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: to 12 slices

Calories: 364kcal

Equipment

Ingredients

1 pound figs (trimmed and quartered)
½ pound cherries (pitted and halved)
¼ cup granulated sugar
¼ cup amaretto liqueur
1 cup ricotta cheese (whole milk)
4 ounces cream cheese (room temperature)
¼ cup granulated sugar
2 eggs (divided)
¼ cup all-purpose flour (sifted)
1 sheet puff pastry (thawed)
1 tablespoon water

For serving:

¼ cup pistachios (crushed)
10 mint leaves
Honey (optional, for serving)

Instructions

Prepare the cherries:

Add the halved cherries to a small saucepan with ¼ cup granulated sugar and ¼ cup amaretto liqueur. Bring to a boil. Reduce the heat to low and simmer for 15 minutes. Remove from the heat.
Strain the syrup from the cherries into a heat-proof measuring glass. Transfer the cherries to a bowl. Transfer the measuring glass of syrup and the bowl of cherries to the refrigerator for 30 minutes.

Prepare the ricotta mixture:

Gather 1 cup of ricotta cheese, 4 ounces of cream cheese, ¼ cup of granulated sugar, and 1 egg in a large mixing bowl. Add ¼ cup of the reserved amaretto cherry syrup. Beat with an electric mixer until smooth. Add ¼ cup of sifted flour and mix until combined. It’s okay if a few lumps remain.

Prepare the egg wash:

Crack the remaining egg into a small bowl. Whisk with 1 tablespoon water until smooth. Set aside.

Assemble the tart:

Preheat the oven to 375ºF.
Remove the thawed puff pastry from the refrigerator. Line a baking sheet with parchment paper. Place the sheet of puff pastry on the lined baking sheet.
Carefully pinch ¼ inch of the edges of the sheet of puff pastry to create a lip around the edge. Brush the edges of the puff pastry with the egg wash.
Use a fork to prick the inside of the puff pastry lightly.
Spoon the ricotta mixture onto the puff pastry, leaving about ½ inch of space between the ricotta and the inside edge of the pastry.
Arrange the quartered figs and the halved cherries on top of the ricotta. Transfer to the oven for 30 minutes or until the pastry is golden brown around the edges and the ricotta has set.

To serve:

Remove the tart from the oven and let it stand at room temperature for 30 minutes. Slice into pieces and serve with crushed pistachios and fresh mint on top. Finish each slice with a small drizzle of honey if desired.

Nutrition

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Fig and Cherry Tart