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.

By Nici Wickes
  • 40 mins cooking
  • Serves 8
  • Print


  • 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)


  • 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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