Recipe detail

Pastry Fig and Honey Tarts

27. 8. 2026

Author: Chloé Lasseron

Company: Retigo

Food category: Pastry

Cuisine: French

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Program steps

  • Preheating:
  • 180 °C

To view the entire table, move the table to the right.

1
Hot air
100 %
time icon Termination by time
time icon 00:30 hh:mm
probe icon 180 °C
ventilator icon 80 %
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2
Hot air
100 %
time icon Termination by time
time icon 00:30 hh:mm
probe icon 180 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 4

Name Value Unit
all purpose flour 100 g
butter 100 g
icing sugar 80 g
almond flour 70 g
egg yolk 2 pcs
ricotta 250 g
honey 120 g
lemon 1 pcs
walnuts 6 pcs
fresh figs 8 pcs

Nutrition and allergens

Allergens: 3, 8, Gluten, MILK
Minerals: Ca, Calcium, Co, Cu, F, Fe, I, Iron, K, Magnesium, Mg, Mn, Na, P, Potassium, Se, Zn
Vitamins: A, B, B vitamins, C, D, E, Kyselina listová, Vitamin A, Vitamin C, Vitamin K

Nutritional value of one portion Value
Energy 819.8 kJ
Carbohydrate 66.9 g
Fat 29.6 g
Protein 6 g
Water 7.3 g

Directions

Mix softened butter and powdered sugar. Add the egg yolks and pour in the flour and almond flour and mix.

Roll out the dough into disks 10 cm in diameter and 0.5 cm thick. Cut out using a cutter.

Remove the zest from the lemon and mix it with the ricotta with 1 tbsp of its juice.

Cut the figs into slices and place them on the ricotta.

Drizzle 1 tbsp of honey over each tart and sprinkle with chopped walnuts.