It was Spicyicecream’s 11th birthday the other day. That completely blows my mind. My blogging efforts have been a less frequent in recent years due to #freelancelife that can get a little hectic sometimes, but I still love coming here to share my favourite new recipes.

My own archives are kind of like browsing through my favourite cookbook – even though some of the old photos make me cringe! I refer back to them over and over when I want to revisit an old favourite, or when I want to adapt them into something new. When I started this blog I was a 19 year old student who could barely make muffins, but I had a passion for photography and was so excited to learn about baking, try new techniques and experiment with ingredients and flavour combinations. 

NEW RECIPE! This Fig Crumble Tart with Honey Whipped Ricotta is inspired by a recipe I first posted on spicyicecream in 2011 – and tastes even better now! 🍯 Recipe up on the blog now!

A post shared by Lisa (@spicyicecream) on Jul 29, 2018 at 3:47pm PDT

This has turned into a love of cooking that will absolutely be with me for life, a curiosity for learning about different cuisines, and a passion for making things from scratch, from cake to kim chi. For me, baking is still a wonderful blend of science and magic, and kneading dough is often all I need to relieve stress on a bad day.

These are the recipes that taught me almost everything I know about cooking. These are the recipes I loved so much and was so excited about that I naturally wanted to share.  In a nutshell, I know they work… and they definitely taste good!

But I find it really hard to stick to a written recipe, even if it’s my own! I am always making little tweaks to pretty much everything I try to cook. I view a recipe as more of a starting point or a source of inspiration to put your own spin on the dish. So today I’m sharing one for a Fig Galette Tart that first appeared on the blog in 2011.

With this version of the Fig Tart I decided to and add some texture with a buttery crumble scattered over the top, which was delicious. In the original recipe, the honey sweetened ricotta went underneath the fruit but this time I’ve whipped it up and served it on the side for a creamy accompaniment that pairs perfectly with the warm fruit and buttery pastry. I love this kind of free-form tart, as unfussy as they come, but oh so delicious. 

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Fig Crumble Tart with Honey Whipped Ricotta

A delicious Fig Crumble Tart served with Honey Whipped Ricotta, inspired by a recipe that I first posted on my blog in 2011. I love this kind of dessert!

Course Dessert

Keyword Pies & Tarts

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings 4 people

Ingredients

Pastry

• 2 cups plain (all purpose) flour
• 3 teaspoons caster sugar
• 150 g unsalted butter, cold
• 4 tablespoons iced water

Filling & Crumble

• 6 figs, sliced
• ¼ cup sugar
• ¼ cup brown sugar
• 1/3 cup plain flour
• 1 teaspoon ground cinnamon
• 55 g butter, softened
• 1 egg, whisked

Honey Whipped Ricotta

• 100 g smooth ricotta
• 2 teaspoons honey, or to taste
• 1 teaspoon vanilla extract

Instructions

1. To make the pastry, place flour, caster sugar and butter in the bowl of a food processor and pulse until the mixture resembles coarse breadcrumbs. With the motor running, add the iced water and process until the mixture starts to form a dough. Knead lightly on a floured work surface until dough just holds together. Divide into 2 discs and wrap each in plastic wrap. Refrigerate for 20 minutes.

2. Preheat the oven to 180°C (350°F). To make the crumble, combine the sugar, brown sugar, flour, cinnamon and butter. Rub butter into the mixture with your fingertips until crumbly clusters form.

3. Roll out the pastry to 3mm thick round shape. Sprinkle on 1/3 of the crumble mixture and then layer the sliced figs on top. Fold in the sides of the pastry, brush with egg and scatter with remaining crumble. Bake for 20-30 minutes until pastry is golden and figs are tender.

4. While the tart is baking, whisk the ricotta together with the honey and vanilla and set aside. Serve tart in slices with a generous dollop of honey whipped ricotta and an extra drizzle of honey.