1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 cup butter (room temperature)
grated lemon peel from one lemon
1 large egg yolk
In a food processor or a bowl, combine flour, granulated sugar, butter, and lemon peel. Whirl or rub with your fingers until mixture has texture of fine crumbs. Add egg yolk and whirl or stir with a fork until a dough forms. Pat dough into a ball, then press evenly over bottom and up sides of a 10-inch tart pan with removable rim.
Bake crust in a 300° oven until golden, about 30 minutes.
1 cup of whole milk ricotta cheese
2 tbsp sugar
2 tbsp grated lemon peel
2 tsp lemon juice
8-10 fresh figs
2 tsp sugar, for sprinkling
Whisk all the ingredients together. Pour into the prepared crust. Layer atop with sliced figs (you can do quarters or slices, up to you). Sprinkle figs with some sugar. Return to the over for the filling to set, about 30 minutes at 350F.