Fig, Ricotta Crostata

This fig, ricotta crostata is one of my favourite things to make when figs are in season. The squishier they are the better. I love a splash of booze in this and use cointreau or amaretto but you could use any sweet liqueur or add a little orange juice if you liked too. The best thing about this is that there is no need to roll the pastry, just press it in and up the pan. If it looks rustic you’re doing it right!

Ingredients

250 g plain flour of GF
100g hazelnuts (blitzed in a food processor till they are a rough flour)
75g caster sugar
100 g cold butter, cubed
2tsp baking powder
a pinch of salt
1 egg
For the ricotta filling
500g ricotta
grated zest of 1 orange
3 tbsp Cointreau
1 tbsp caster sugar
4-6 juicy figs

Method

Preheat your oven to 180°C fan setting and line a 9 inch cake tin with parchment.
In a large mixing bowl whisk together the flour, sugar, ground hazelnuts, baking powder and salt.
Add the butter and rub in with your fingers until it resembled breadcrumbs.
Loosely whisk the egg and add this in. Work together with your hands until it almost begins to form a dough.
In a separate bowl whisk together the ricotta, orange zest, cointreau and caster sugar until smooth.
Take roughly 2/3s of the doughy mix and press into the bottom of the pan and about 2 inches up the sides.
Spread over the ricotta cream, halve the figs and press gently into the ricotta.
Sprinkle over the remaining crumb mix and add a few extra chopped hazelnuts too as I have done her if you like.
Bake for 40 mins. Allow the fig crostata to cool for at least an hour before transferring onto a plate.

For more dessert recipes try this Apple and Thyme Tarte Tatin or this Chocolate, Pumpkin Swirl Cake.