Go Back
Ricotta & Fig Crostata Recipe

Ricotta & Fig Crostata (Italian Tart)

This Italian ricotta and fig crostata has a buttery shortcrust base, a creamy lemon-scented ricotta filling, and layers of sweet fig jam topped with fresh fig wedges. Golden, crisp, and elegant—this tart brings late-summer flavor to your table.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Chill time 1 hour
Total Time 2 hours
Servings: 8 people
Course: Dessert, Sweet Tart
Cuisine: Italian, Italian (Traditional, Family-Style)
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Pasta Frolla Crust (Shortcrust Pastry)
  • 1¼ cups 160g all-purpose or “00” flour
  • ½ cup 115g cold unsalted butter, cubed (or ¼ cup olive oil for lighter version)
  • ⅓ cup 65g granulated sugar
  • 1 whole egg + 1 egg yolk cold
  • Pinch of fine salt
  • 1 tsp lemon zest optional
For the Ricotta Filling
  • 1 cup 250g ricotta cheese, well-drained
  • 2 tbsp granulated sugar adjust to taste
  • 1 tsp finely grated lemon zest
  • 2 tbsp whipped cream optional, for extra silkiness
For the Topping
  • 3 –4 tbsp fig jam or dried-fig jam
  • 5 –6 fresh ripe figs sliced into wedges
  • 2 tbsp almond slivers optional
  • 1 tbsp honey or light glaze for shine
  • Powdered sugar for dusting optional

Method
 

Make the Dough
  1. In a bowl, combine flour, sugar, and salt.
  2. Cut in the cold butter until the mix looks sandy.
  3. Add egg and yolk; mix just until dough comes together.
  4. Form into a disc, wrap in plastic, and chill for at least 1 hour.
  5. (For olive oil crust: mix oil, egg, and sugar first, then add flour and salt until smooth.)
Roll and Blind Bake
  1. Preheat oven to 350°F (180°C).
  2. Roll chilled dough on a floured surface to ⅛–¼ inch thick.
  3. Fit into a 9-inch removable-bottom tart pan; trim and dock the base with a fork.
  4. Line with parchment, add pie weights or dried beans.
  5. Bake 20 minutes, remove weights, then bake 5 more minutes until golden.
  6. Cool completely before adding filling.
Prepare the Filling
  1. Drain ricotta for 20–30 minutes if watery.
  2. In a bowl, whisk ricotta, sugar, lemon zest, and whipped cream until smooth and creamy.
Assemble the Crostata
  1. Spread a thin, even layer of fig jam over the cooled crust.
  2. Spoon or pipe the ricotta mixture evenly on top and smooth the surface.
  3. Arrange fresh fig wedges in concentric circles over the filling.
  4. Sprinkle with almond slivers and brush with a light glaze or honey for shine.
Bake or Chill (optional)
  1. For a baked-style finish: bake at 325°F (160°C) for 10–12 minutes just to set the cheese.
  2. For a no-bake version: skip this and chill 1 hour before serving.
Finish and Serve
  1. Let cool completely or chill before slicing.
  2. Dust with powdered sugar if desired.
  3. Serve with espresso or a small coffee for a classic Italian touch.

Notes

  • Drain ricotta well before mixing—excess moisture makes the filling watery.
  • Always let the crust cool completely before layering to prevent sogginess.
  • Use a removable-bottom tart pan for easy release and perfect edges.
  • Keep refrigerated up to 2 days; it’s best fresh the same day.
  • You can freeze raw dough discs for up to one month for future baking.