A perfect dessert for September, where the delicacy of ricotta meets the intense flavor of figs, the aromatic note of brandy, and the crunchiness of walnuts.
Ingredients
For a mould of approximately 20-22 cm
For the shortcrust pastry:
- 220 g of 00 flour
- 110 g of cold butter
- 80 g of sugar
- 1 egg
- grated zest of ½ lemon
- 1 pinch of salt
For the filling:
- 350 g of well-drained cow's milk ricotta
- 50 g of icing sugar
- 1 teaspoon vanilla extract
- grated zest of ½ lemon
- 1 100g jar of Il Cerqueto fig and brandy compote
- 30 g of walnut kernels
To decorate, optional:
- a few slices of fresh fig
- chopped walnuts
Preparation
Prepare the shortcrust pastry Quickly mix the flour with the cold butter, cut into small pieces. Add the sugar, egg, lemon zest, and a pinch of salt. Shape the dough into a loaf, wrap it, and let it rest in the refrigerator for about 30 minutes.
Roll out the pastry and line a 20-22 cm cake tin. Prick the bottom with a fork and blind bake. 175°C for about 20-25 minutes, until the base is lightly golden. Let it cool completely.
Meanwhile, prepare the cream by working the ricotta with the icing sugar, vanilla and lemon zest until the mixture becomes soft and smooth.
Spread the ricotta cream over the now-cold shortcrust pastry base.
At this point comes the main ingredient: distribute it on the surface the whole jar of Fig and brandy compote Il Cerqueto, creating an even layer. The compote is made with figs, sugar, and brandy, so it already gives the dessert both a fruity and aromatic component.
Top with the roughly chopped walnut kernels and let the tart rest in the refrigerator for at least an hour before serving.
If you like, when you bring it to the table you can add fresh fig segments and a few walnuts.
The result
A tart that tastes like late summer and early autumn: crumbly shortcrust pastry, fresh ricotta cream, figs and brandy and a crunchy note of walnuts.
