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Perfect Brown Butter Honey Fig Tart Recipe with Ricotta and Thyme

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A rich and nutty brown butter tart crust filled with creamy ricotta, honey, fresh figs, and a hint of thyme, perfect for an elegant yet simple dessert.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 6 tablespoons (85g) unsalted butter, browned and cooled slightly
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 2–4 tablespoons ice water
  • 1 cup (250g) ricotta cheese, preferably whole milk
  • 3 tablespoons honey, plus extra for drizzling
  • 1 teaspoon fresh thyme leaves, finely chopped
  • 1/2 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 8–10 medium fresh figs, sliced (or dried figs soaked in warm water)
  • Fresh thyme sprigs for garnish (optional)

Instructions

  1. Brown the butter: In a light-colored skillet over medium heat, melt 6 tablespoons unsalted butter. Stir frequently as it foams and turns golden brown with a nutty aroma (about 4-6 minutes). Remove from heat and let cool slightly.
  2. Make the crust dough: In a mixing bowl, combine 1 1/4 cups all-purpose flour, 2 tablespoons sugar, and 1/4 teaspoon salt. Pour in the warm brown butter and stir until mixture resembles coarse crumbs. Gradually add 2-4 tablespoons ice water, tossing gently until dough just comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
  3. Prepare the filling: In a bowl, whisk 1 cup ricotta, 3 tablespoons honey, 1 teaspoon chopped fresh thyme, 1/2 teaspoon vanilla extract, and 1 large egg until smooth and creamy. Set aside.
  4. Roll out the dough: On a lightly floured surface, roll dough into a 12-inch circle about 1/8 inch thick. Transfer to tart pan, pressing into edges. Trim excess dough and prick bottom lightly with a fork.
  5. Blind bake the crust: Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 5-7 minutes more until golden and set but not fully browned. Remove from oven.
  6. Fill the tart: Spread ricotta mixture evenly over crust. Arrange sliced figs in overlapping circles on top. Drizzle with extra honey.
  7. Bake the tart: Bake at 375°F (190°C) for 25-30 minutes until filling is set and figs are tender. Crust edges should be golden brown.
  8. Cool and garnish: Let tart cool on wire rack for at least 20 minutes. Garnish with fresh thyme sprigs and additional honey drizzle before serving.

Notes

Brown butter carefully to avoid burning; chill dough before rolling to prevent shrinking; blind bake crust to avoid sogginess; use room temperature ingredients for smooth filling; slice figs gently; tent crust with foil if edges brown too quickly; can substitute dried figs soaked in warm water; gluten-free and dairy-free adaptations available.

Nutrition

Keywords: brown butter, honey, fig tart, ricotta, thyme, dessert, easy tart recipe, fruit tart, homemade tart

Find it online: https://twinkletaste.com/perfect-brown-butter-honey-fig-tart-recipe-with-ricotta-and-thyme-easy-step-by-step-guide/