WHAT YOU NEED

12 fresh figs

To make the farro crust

240g farro flour
60g powdered sugar
1/4tsp fine sea salt
150g butter, cut into 1cm cubes
1 egg

To make the ricotta filling

450g fresh ricotta, well drained
2 eggs
85g honey
1 vanilla bean, split and seeds scraped, or 1/2 tsp vanilla extract
1/4 tsp fine sea salt

To make the crust

Pulse together the flour, sugar and salt in a food processor.

Add the cubes of butter and pulse until crumbly.

Add the egg and continue to pulse until the dough starts to clump together.

Turn out the dough onto a clean work surface and gently shape into a smooth ball, then wrap it and rest in the fridge for 1 hour (or up to 3 days if you are planning ahead).

To make the tart

Preheat the oven to 190°C. Butter a 28cm × 20cm rectangular or 23cm round tart pan with a removable base.

Roll out the dough on a well-floured work surface until slightly larger than your prepared pan.

Transfer the pastry to the pan and gently press to fit, then trim the edges to neaten.

Use a fork to poke a few holes in the crust and bake for 20 minutes.

To make the filling

Mix together all the ingredients in a large bowl until smooth and well combined.

Remove the crust from the oven and pour in the filling.

Return the tart to the oven and bake for another 35 minutes, or until the pastry is golden and the ricotta filling is set like a custard.