Straight out the oven

I am a huge fan of Rick Stein. 

So we were watching an episode of his latest "Secret France" and he was munching on a fig tart.  I do not, for a single minute, pretend to be as good as a French Patisserie, but we had these figs, and we had half a tub of very good ricotta, and so I made a fig tart.  The ricotta plus a few eggs made a nice custard base, and lovely yummy ripe figs on top.

Even if it's a disaster the combinations will taste good.

The pastry is made with ground almonds, because I like almond pastry, even though it's fragile.