Fresh figs and spelt flour have a natural affinity. The mild earthiness of whole spelt pairs with the honeyed sweetness of ripe figs without either one overpowering the other.
The crust is a simple short-crust made with cold butter and whole spelt flour. It bakes firm and crisp at the edges, tender in the centre. No blind baking needed.
The filling is minimal: sliced figs, a drizzle of honey, a few fresh thyme leaves, and a thin layer of creme fraiche underneath. The figs soften and caramelise at the edges as they bake.
This tart works for dessert or a relaxed lunch alongside a sharp green salad. You can prepare the pastry the day before and keep it chilled until needed.
Why You’ll Love This Recipe
- Nutty spelt crust that holds its shape when sliced
- No blind baking, no fussy pastry technique
- Pastry can be made a day ahead and refrigerated
- Naturally low in refined sugar, sweetened with honey
Ingredient Notes
- Whole spelt flour: Whole spelt gives the crust more flavour and fibre than white spelt. White spelt works too and produces a slightly more delicate texture.
- Fresh figs: Use ripe but firm figs so they hold their shape during baking. Dried figs rehydrated in warm water can work in winter when fresh figs are unavailable.
- Cold unsalted butter: Keep the butter cold right up until mixing. Cold fat creates flakier layers in the spelt pastry.
- Creme fraiche: Spread a thin layer under the figs to add creaminess and prevent the pastry base from drying out. Thick Greek yogurt is a reasonable substitute.
- Runny honey: Mild floral honey works best here. A stronger honey like buckwheat will compete with the thyme. Maple syrup works if you prefer dairy-free.
- Fresh thyme: Strip the leaves from two or three stems. Dried thyme works but use half the quantity as the flavour concentrates.
Spelt Fig Tart with Honey and Thyme
Description
Whole spelt flour gives the crust a nutty, slightly coarse texture that holds its shape against the soft, jammy figs without turning soggy.
Ingredients
Spelt Pastry
Fig Filling
Instructions
Make the Pastry
- Put the spelt flour and salt in a mixing bowl. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture looks like coarse breadcrumbs. Work quickly so the butter stays cold.
- Add the egg yolk and one tablespoon of ice cold water. Mix with a fork, then use your hands to bring the dough together. Add the second tablespoon of water only if the dough feels dry. It should hold together without sticking.
- Flatten the dough into a disc, wrap it in plastic film, and refrigerate for 30 minutes.
Prepare and Bake the Tart
- Heat the oven to 200 C / 390 F. Place a baking sheet on the lowest oven rack while it heats.
- Lightly dust a clean surface with spelt flour. Roll the chilled dough into a circle roughly 30 cm across and about 3 mm thick. Lift it carefully into a 9-inch loose-bottomed tart tin. Press the dough into the edges and trim any excess. Prick the base several times with a fork.
- Spread the creme fraiche evenly across the pastry base in a thin layer. Stir in the lemon zest and a pinch of black pepper before spreading if you like.
- Arrange the halved figs cut-side up over the creme fraiche. Pack them fairly close together as they shrink slightly during baking.
- Drizzle 2 tablespoons of the honey over the figs. Scatter the thyme leaves on top.
- Place the tart tin directly on the preheated baking sheet. Bake for 22 to 25 minutes until the pastry edges are a deep golden brown and the fig edges are caramelised and slightly sticky.
- Remove the tart from the oven and drizzle the remaining 1 tablespoon of honey over the hot figs. Leave to cool in the tin for 10 minutes before slicing and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 310kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 9g45%
- Cholesterol 65mg22%
- Sodium 85mg4%
- Potassium 220mg7%
- Total Carbohydrate 38g13%
- Dietary Fiber 4g16%
- Sugars 18g
- Protein 6g12%
- Vitamin A 450 IU
- Vitamin C 2 mg
- Calcium 60 mg
- Iron 2 mg
- Vitamin D 20 IU
- Vitamin E 1 mg
- Vitamin K 8 mcg
- Thiamin 0.2 mg
- Riboflavin 0.1 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 25 mcg
- Vitamin B12 0.2 mcg
- Phosphorus 140 mg
- Magnesium 30 mg
- Zinc 1.0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Rest the pastry dough for at least 30 minutes in the fridge before rolling.
- Use ripe but firm figs to prevent excessive moisture releasing into the crust.
- Spread creme fraiche in a thin, even layer to avoid a soggy centre.
- Bake on the lowest oven rack for a crisp base without burning fig tops.
- Drizzle the second half of honey over the tart immediately after it comes out of the oven.
