Lemon, honey and ricotta tart

Autumn is the time when new season honey is available and it really is such a wonderful ingredient to use in baking, especially in Nici's deliciously sweet lemon, honey and ricotta tart.
Lemon, honey and ricotta tart



1.Preheat oven to 180°C. Grease and flour a 22cm ceramic dish.
2.Beat the eggs with the first measure of sugar until pale, thick and foamy. Beat in the flour, honey, zest and juice until combined. Fold in the ricotta.
3.Pour into the baking dish, give it a little shake to distrubute evenly and bake for 30-40 minutes until golden and set. Turn the oven off, open the door a little, then allow the tart to cool there for 15 minutes before removing. Mix the caster sugar and cinnamon, then sprinkle over.
4.While the tart is baking, cover the figs with boiling water and leave until soft and plump. Halve them.
5.Heat 1 tbsp honey with a dash of water until foamy.
6.Serve the tart in slices with the figs, a drizzle of honey syrup and whipped cream, if desired.

With such a small amount of flour and no need for rising, this is an easy recipe to make gluten-free – just replace the flour with a GF variety.


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