# Frangipane Tart with Ricotta and Fig

Recipe by [Tomás Ferreira](https://fridge.menu/en/u/tomasferreira)

A buttery pastry tart filled with almond and ricotta frangipane, fig jam and fresh figs.

Servings: 6 · Baking

Vegetarian · Contains: gluten, milk, nuts, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Frangipane Tart with Ricotta and Fig](https://image.fridge.menu/adaptations/89peynp7/fa9b1284221f0dcc5cd7b1ca1aaf80f24cec0c41f634d613e3c5fb0520a78f2d.jpg)

## Ingredients

- 300 g [Plain flour](https://fridge.menu/en/i/flour)
- pinch [Salt](https://fridge.menu/en/i/salt)
- 110 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 150 g [Butter](https://fridge.menu/en/i/butter)
- 1 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 2 pcs [Egg yolks](https://fridge.menu/en/i/egg-yolk)
- 1 tbsp [Vanilla extract](https://fridge.menu/en/i/vanilla-extract)
- 100 g [Almonds](https://fridge.menu/en/i/almond)
- 100 g [Ricotta](https://fridge.menu/en/i/ricotta)
- 100 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 1 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 5 tbsp [Fig jam](https://fridge.menu/en/i/jam) — white or black
- pinch [Almond flakes](https://fridge.menu/en/i/almond-petals) — to taste
- pinch [Icing sugar](https://fridge.menu/en/i/powdered-sugar) — to taste
- 6 pcs [Figs](https://fridge.menu/en/i/fig)

## Steps

1. Tip the flour onto the work surface in a mound, make a well in the centre and add the sugar, a pinch of salt, the butter, egg yolks, egg and vanilla extract.
2. Knead the dough by hand until you have a smooth, soft ball.
3. Wrap the dough in cling film and leave it to rest in the fridge. (30 min)
4. Grind the almonds to a powder in a blender together with the sugar.
5. Put the ricotta in a bowl and beat with a mixer for a few minutes.
6. Add the sugar and beat for a further 2 minutes. (2 min)
7. Add the ground almonds and beat a little more.
8. Add the egg and mix for a further 3 minutes. (3 min)
9. Chill the cream in the fridge.
10. Take out the dough, roll it into a thin sheet and line the base and sides of the tin.
11. Chill the tin in the fridge.
12. Preheat the oven to 180°C.
13. Knead the leftover dough, roll it out and cut biscuits of any shape.
14. Bake the biscuits.
15. Take out the tart base, prick the bottom with a fork and spread with fig jam.
16. Spread the ricotta frangipane cream over it, level it and sprinkle with almond flakes.
17. Bake the tart. (35 min)
18. Let the tart cool, remove it from the tin and decorate with fresh figs, the biscuits and icing sugar.

## What was changed

Vanillin was swapped for Vanilla extract, which is more familiar to British cooks.

Published 2026-10-07

https://fridge.menu/en/r/fig-ricotta-frangipane-tart-89peynp7

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