Looking for an easy tart recipe this summer? Look no further than this fig and cherry tart with ricotta. A splash of coconut and a drizzle of maple syrup takes this simple tart to utterly delicious.
This tart is an easy, quick summer dessert recipe that tastes as good as it looks.
I don’t often make desserts, but when I saw beautiful juicy cherries and perfectly ripe figs, I had an idea to combine them into a tart.
To bring in even more summery flavors, I used coconut in my whipped ricotta.
How to Make this Fig and Cherry Tart with Ricotta:
First, unthaw your puff pastry according to package instructions. In most cases, you need to let it hang out in your refrigerator for two or three hours before it’s ready to be used.
Prepare your fruits. I used fig and cherries but try this out with:
- Stone fruit, like plums, peaches, apricots, or nectarines
- Berries, like raspberries, blackberries, strawberries, or blueberries
- Try it with other fruits, like thinly sliced apples or pears
For figs and cherries, simply halve the figs and pit the cherries and tear the cherries in half. Warning, do NOT wear a white shirt while doing this. Trust me on this one.
Next, prepare your ricotta filling. Combine ricotta, coconut cream, and maple syrup in a bowl and use a hand mixer to combine until fluffy and creamy.
Once everything is prepared, get that puff pastry out and transfer it to a parchment paper-lined baking sheet. Make an egg wash and brush along a 1-inch perimeter of the pastry. I also lightly scored alongside the edge of the egg wash but that is optional.
To bake, simply pile the ricotta on top of the puff pastry and arrange the fruit on top, overlapping the fruit slightly. Sprinkle with sea salt and a touch more maple syrup. Transfer to the oven for 30-35 minutes until the edges of the puff pastry have risen and the bottom is crispy and golden brown.
I served my tart with a few Thai basil and mint leaves and another sprinkle of flaky sea salt and it was delicious!
Looking for more dessert recipes? Check my archives!
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Fig and Cherry Tart with Ricotta
- Baking sheet
- Hand mixer
- Parchment paper
- ¾ cup ricotta cheese
- 5.4 ounce can coconut cream
- 2 tablespoons maple syrup plus 2 teaspoons
- 1 sheet puff pastry thawed
- 1 egg
- 1 tablespoon water
- 12 figs halved
- ¾ pound red cherries pitted and halved
- Flaky sea salt
- Thai basil leaves
- Mint leaves
- Preheat oven to 375ºF.
Prepare the ricotta and coconut:
- In a large bowl, combine the ricotta and coconut cream and mix for at least 5-7 minutes until the ricotta is light and fluffy. Add 2 tablespoons of maple syrup and mix 1-2 minutes more. Set aside.
Prepare the puff pastry:
- Line a baking sheet with parchment paper. Place the thawed puff pastry sheet on top and lightly smooth it out, being careful not to overwork it.
- In a bowl, whisk together the egg and water. Using a brush, brush along a 1-inch perimeter of the puff pastry. If desired, use a fork or knife to lightly score alongside the edge of the egg wash. Use a fork to lightly prick all over the inside rectangle of the tart. Do not prick the edge you brushed with the egg wash!
- Spoon the whipped ricotta over the center of the puff pastry. Allow yourself about half an inch of space between the ricotta edge and the egg wash as the ricotta will spread while it cooks.
- Arrange the fruit on top of the ricotta. If desired, drizzle the remaining 2 teaspoons of maple syrup all over the fruit. Sprinkle lightly with flaky sea salt.
- Transfer to the oven for 30 minutes.
- Remove from the oven and allow the tart to cool for 10 minutes. Garnish with Thai basil or mint leaves, if desired. Cut into squares and enjoy!