Zeppole di San Giuseppe baked and fried
by
12 recipes
Ricotta and fig tart
ingredients
servings
8
Type 00 wheat flour
290 grams
Butter
140 grams
Icing sugar
130 grams
Egg, yolk
2 unit
Vanilla extract
1 teaspoon
Salt
1 pinch
Ricotta cheese
200 grams
Figs
12 unit
Vanilla extract
1 teaspoon
Eggs
1 unit
White sugar
60 grams
Desserts from Italy
Ricotta and fig tart
Ricotta and fig tart
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A quick and delicate dessert, with one of my favorite fruits!
preparation
step 1
Cut the butter into small cubes and place it in a mixer together with the flour, salt and vanilla extract until you get a sandy mixture.
step 2
Add the icing sugar and continue to let the blades run for a short time, only until the sugar is evenly distributed.
step 3
Insert the egg yolks and let the mixer go until the dough is compacted, then form a dough and place the pastry in the fridge, wrapped in plastic wrap (we will let it rest for at least half an hour).
step 4
Meanwhile, let's take care of the filling: place the ricotta with the vanilla, the egg and the sugar in a bowl and mix everything with a hand whisk for a few minutes.
step 5
Peel the figs, cut them into small cubes and insert them into the ricotta.
step 6
We spread the pastry forming two disks: one will be the base of our dessert, the other its cover. With the first disc, we line the bottom and the edges of an 18cm pie mold, previously buttered and floured, and lightly prick it all over its surface.
step 7
We place the filling inside it and cover with the other pastry disk, eliminating the edges on access and making light pressure with your fingers along its entire perimeter.
step 8
We turn on the oven and heat it at 150 ° in ventilated mode and, waiting for it to reach temperature, let the tart rest in the fridge.
step 9
Bake for about 45 minutes on the low shelf and as soon as the cooking time is over and the pastry is golden, take the cake out and let it cool completely in its mold.
