Fig Crumble Tart with Honey Whipped Ricotta

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



  • 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


  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.