Fig & Raspberry TartSeptember 7, 2009
I was at Whole Foods yesterday on my way back from camping in Harpers Ferry. There was a huuuuuge sale on some of the fresh fruit, and the raspberries and figs were calling to me. This morning as I was lazing around the apartment, I decided I wanted to put them to good use. That’s when I remembered a post on my friend’s blog (http://www.macheesmo.com/2009/08/fresh-fig-tart/). Being a little sleepy, I decided to stick basically to his recipe with a few tweaks. Here’s how it came out!
- 1 crust (I used a store bought refrigerated one!)
- 8-10 fresh figs, cut into sixths
- 6 ounces (approximately) of fresh raspberries
- 1 cup heavy whipping cream
- 1 cup reduced-fat ricotta cheese
- 2 tablespoons sugar
- 2 teaspoons of honey
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon grated nutmeg
- Bake the pie crust in a tart or pie pan. Be sure to prick the bottom with a fork; this will keep it from getting all puffy and uneven. Bake it for about 15-20 minutes at 400 degrees, or until golden brown. Cool it completely!
- While the crust is cooling, whip the cream until gently stiff. Add in the ricotta, sugar, honey, vanilla and spices; gently stirring or whisking them together. Pour into the cooled crust. Top with the fruit and drizzle with a little honey! Be ready to impress 🙂