Preheat oven to 400°F/200°C. Line a large baking sheet with parchment paper.

Roll out the puff pastry onto a floured work surface to 11 x 14-inches/28 x 35 cm. Brush the edge with water and fold over ½ inch/1.2 cm all around.

Poke the middle of the pastry with a fork all over (this prevents the center puffing up too much). Transfer the pastry to the baking sheet and bake for 15 minutes until golden brown.

Meanwhile, to a bowl add the ricotta, honey, lemon zest and nutmeg. Mix well and set aside.

Once the pastry is cooked, remove from the oven and cool on a wire rack.

Once cooled, spread the ricotta mix in the center of the tart, leaving a border. Arrange the fig slices in a decorative pattern over the ricotta.

Add the preserves or jam to a microwave-safe dish. Microwave for 20 seconds until warmed and thinned, stir well.

Brush the preserves all over the tart, including the pastry edges. Sprinkle with fresh rosemary.