Name: Lemon, honey and ricotta tart
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 3 eggs; 4 tablespoon sugar; 2 heaped tablespoon plain flour; 100 gram honey, warmed; 1 tablespoon lemon zest, plus 1 tbsp juice; 400 gram ricotta; 1 tablespoon caster sugar, for sprinkling; 1 teaspoon cinnamon; 8 dried figs; 1 tablespoon honey; whipped cream (optional)

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.

Serves 8

Cook

40M

Ingredients

3 eggs

4 tablespoon sugar

2 heaped tablespoon plain flour

100 gram honey, warmed

1 tablespoon lemon zest, plus 1 tbsp juice

400 gram ricotta

1 tablespoon caster sugar, for sprinkling

1 teaspoon cinnamon

8 dried figs

1 tablespoon honey

whipped cream (optional)

Method

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.