Makes 6 Tartlets
1 batch cornmeal crust, refrigerated
1 pound fresh ricotta cheese
2 eggsÂ¼ cup raw sugar
2 tablespoons honey
1 teaspoon fresh rosemary leaves, chopped
Pinch of cinnamon
1 teaspoon orange zest
1 pint of fresh figs, cut in half
Â½ Â teaspoon lavender flowers (optional)
Make sure the batch of cornmeal crust if cold and in the refrigerator.
Pre heat the oven to 375Â° f.
In a large mixing bowl beat together the ricotta, eggs, sugar, honey, herbs , zest and cinnamon until smooth and creamy. Set in the refrigerator while you embark on the next steps.Â Roll out your cornmeal crust into 6 rounds on two baking sheets, making sure they have enough room.Â Place a few dollops of the ricotta mixture in the center of each Â and spread the mixture evenly leaving room on the side to roll up the crust.Â Gently place a few of the fresh figs on top of each and roll or fold the sides of the crust to create an open faced mini pie or crostata.Â Place a few more fresh figs on the tops where needed and sprinkle a few lavender flowers on each. Sprinkle with a bit more raw sugar if desired. Place the tartlets in the oven and bake until golden brown or about Â 20 -25 minutes.