When the figs are ripe and succulent, this tart demands to be made. Full of classic Venetian tastes and textures, a small slice with an espresso is just enough to lift your day.
130 g/1/2 cup unsalted butter
250 g/9 oz. amaretti biscuits
175 g/6 oz. full-fat soft cheese
500 g/1 lb. 2 oz. ricotta cheese
100 g/1/2 cup caster/superfine sugar
3 teaspoons vanilla extract
Zest of 1 unwaxed lemon
2 tablespoons amaretto liqueur
12 ripe figs, trimmed and quartered
1 teaspoon crushed fennel seeds (optional)
23-cm/9-inch deep tart tin/pan with removable base, lightly greased
Serves 8–10
Preheat the oven to 170°C/150°C fan/325°F/Gas 3.
Melt the butter in a saucepan. Blitz the amaretti in a food processor, then add to the pan with the butter and mix well. Tip the mixture into the base of the tin, then press down with the back of the spoon to evenly distribute the crumbs. Bake the tart base in the preheated oven for about 10 minutes. Leave to cool.
Mix the soft cheese, ricotta, sugar, vanilla extract, lemon zest and amaretto liqueur together. Spoon the ricotta mixture evenly over the tart base. Chill in the fridge for at least 3 hours, then top with the quartered figs in a circular pattern. Scatter over the fennel seeds to finish, if using.
Note: You may like to top the tart with a fig leaf syrup as I have done here. To make the syrup, combine 1 litre/quart water, 3 fig leaves and 150 g/¾ cup caster/superfine sugar, then boil together until thick and syrupy. Drizzle over the tart to finish.
This recipe is from Cucina del Veneto by Ursula Ferrigno. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.