In-Law Fig Tart

The boy's grandfather likes figs. So, here's to trying new things.

Ingredients

--Crust--
1 1/2 cups gluten free flour
1/2 teaspoons salt
1 stick unsalted butter
4 - 6 tablespoons cold milk

--Filling--
15 oz ricotta
1/4 cup sugar
2 eggs
1/2 tbsp vanilla
8 ounces fresh figs
4 ounces strawberries


Directions


1. Preheat oven to 400. Mix flour and salt, cut in butter. Add milk slowly. Transfer to pie pan or ramekin (for cute tiny little pies!), and form a crust along the bottom and sides of the pan. Bake for 15 minutes, until brown. Reduce temperature to 350.

2. Mix ricotta, sugar, eggs, and vanilla. You can use an electronic mixer, but the ricotta should be soft enough to mix by hand. Pour into baked pie crust.

3. Line the bottom of the crust with figs in an attractive arrangement. Push them to the bottom of the crust. Do the same with the strawberries. Then another layer of figs, until you reach the top.

4. Bake for half an hour, until the middle doesn't shake and the top is slightly browned.

5. Let cool in the refrigerator. Slice and enjoy!

I also made one with crushed raspberries and chocolate cream filling, but I don't remember the proportions. That was also lovely.

- Jezebel